Strong bright taste of fresh black currant turns the taste of classic buttercream upside down! Just try this easy and quick recipe to create blackcurrant buttercream in 10 minutes. I would like to warn you against adding more berries: follow the recipe proportions otherwise your buttercream won’t become homogeneous even after 20 min. of whipping.
- 180 g of butter (82,5% fat)
- 215 g of powdered sugar (with no starch! I just grind sugar in coffeegrinder)
- 165 g of fresh or frozen black currant
- Hand blender (shaft with blades & shaft with whisk)
1. Take butter out of the fridge – it needs ~1 hour to soften.
2. Put frozen black currant in a cup or glass and defrost it in microwave oven (360 W, ~2 min). Avoid overheating blackcurrant – we need fresh berries.
3. Spread powdered sugar over black currant, mix with a spoon and make puree with blender. Powdered sugar will be dissolved. Blackcurrant puree won’t be as homogeneous as strawberry puree. So I would advise you to pour blackcurrant puree through a sieve and help it with a spoon to come through. All big pieces will stay in a sieve.
4. Put soft butter in blender’s glass and whip it for 2 min.
5. Add black currant puree to whipped butter and continue whipping until buttercream becomes homogeneous. ~2-4 min.
After decorating your cake (muffins, whatever) with blackcurrant buttercream, put it in f fridge for at least 2 hours. Any buttercream is tasty only when it becomes cold.