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200 ml tangerine juice
70g caster sugar
3 free-range organic egg yolks
30g caster sugar
200g soft unsalted butter
You also need:
a kitchen thermometer
a piping bag
a flower shape tip #1b
We bake Speculaas cupcakes and we make tangerine buttercream super quick and easy to pipe rosettes on top. It looks pretty, tastes good and when you eat it you immediately think: Sinterklaas! We made the buttercream first, so it can set properly. Just don't forget to stir or mix it well before you pipe it on, otherwise the cream will be too stiff and you will have to work very hard to push it out!
How to make tangerine buttercream
Preparations
Squeeze tangerines until you have 200 ml juice.
Pour juice and sugar into a pan and bring it to the boil.
The butter should be soft but not to soft, cut it into cubes.
How tho make the butter cream
Place the sugar and egg yolks in a large bowl.
Beat until well combined.
Add the warm juice and beat it in.
Place the pan back on the heat and let the mixture thicken.
Strain the mixture into a large, clean bowl.
Let the tangerine mixture cool to 35°C.
Then beat the buttercubes, bit by bit, into the mixture.
Spoon the smooth tangerine buttercream into a clean bowl.
Cover the bowl and let the buttercream set in the refrigerator.
Please mind to stir (or mix) the tangerine butter cream until loose before you spoon it into the piping bag!