Recipe for honey buttercream frosting?
I'd like to frost some cupcakes with a honey buttercream frosting. However, I haven't been able to find many recipes for this. I know the typical buttercream frosting is based on whipping room temp butter and combining confectioner's sugar with additional flavoring. However the little bit of info I've seen about making honey buttercream seems to involve either egg yolks or egg whites, honey that's been heated, and butter. But I'm not sure if that's going to give me the right frosting consitency to frost the cupcakes. Can I just whip some honey in to the "normal" buttercream recipe or will this not work? Any thoughts/recipes/experience/ideas are greatly appreciated. Thanks!
Rose Levy Beranbaum has a recipe for honey buttercream in the Cake Bible. She does use egg yolks (which are traditional for buttercream - the confectioners sugar version not the 'classic' but it sure is easier!). I've generally had good sucess with her buttercream recipes - they can be tricky but she gives lots of pointers. The consistency of an egg yolk based buttercream wil be silkier and smoother than a conf. sugar based frosting but it will definitely work on cupcakes.
If you don't want to fool with egg yolks and heating the honey et al then I'd say experiment with a small batch using honey to replace some but not all of the confectioners sugar. I think without the dryness of conf. sugar to add bulk you won't get frosting, just sweet whipped butter.
I have made this honey buttercream several times. It is remarkably delicious, with just the right amount of honey flavor. You do need to heat honey and pour it over egg yolks, then mix it until it cools and add the butter. It really helps to have a stand mixer.
If you try this recipe, you will not regret it. You can definitely frost cupcakes with it. You can spread it smoothly, or you can even pipe with it. I have certainly piped simple borders with this frosting.
Thank you both for your advice! I have the Cake Bible waiting to be picked up at the library, so I hope to experiment with her honey buttercream recipe soon. I think I'll also try substituting some honey for conf. sugar and compare the two ways of doing it.
Is there any concern using raw egg yolks in a frosting? I guess since this is the classic way of doing buttercream it's ok?
I made peanut butter cupcakes with peanut butter filling and honey buttercream last week. I was short on time, so I just whipped up some American buttercream (2 sticks butter, 2lb powdered sugar, bit of salt, milk to bring it to the right texture) and poured in about a cup of some strong and fabulous raw honey I picked up at a farmer's market. The resulting BC really did taste nicely of honey, and was wonderfully fast to whip up.