Fruity Cupcake Creams
Artisan
Fruity Cupcake Cream
Ingredients
200g Blackcurrant purée
100 g Caster sugar
100 g Water
2,5 g SOSA Sucro Emul
400 g Dry butter
Heat the water and sugar to make a syrup.
Let the syrup cool and combine with the cold purée and the Sucro Emul.
Mix using an immersion blender until homogeneous.
Add the tempered butter and beat as you would a buttercream.
Fruity Cupcake Cream (with fruit juice)
Ingredients
200 g Passion juice
200 g Caster sugar
50 g Water
2,5 g SOSA Sucro Emul
400 g Dry butter
Heat the water and sugar to make a syrup.
Let the syrup cool and combine with the cold juice and the Sucro Emul.
Mix using an immersion blender until homogeneous.
Add the tempered butter and beat as you would a buttercream.
