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Beer Buttercream???? - Page 2

post #16 of 33
The stouts from my understanding are the real deep dark brown types of beer. My guess would be if Bud makes a dark beer (and I have NO IDEA if they do or don't), it should work.

So, I we bought some stout beer the other day and I started to "simmer" it on the stove top. I got busy with one of my kids and my husband had to turn off the stove because the beer was boiling over everywhere! OOops! icon_lol.gif So, I'll have to experiment again tomorrow...this time I'll stay at the stove! icon_wink.gif

-Michelle
post #17 of 33
Google beer advocate. There's a beer 101 section that'll explain what the different beer types are. Stouts have a distinctive flavor, one I don't care for, but I can see why they'd be used in the frosting recipe. icon_smile.gif
post #18 of 33
I have been wanting to try this cake with this icing.. need to find a client friend to test it out on.
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post #19 of 33
Quote:
Originally Posted by nefgaby

It is just me or the amount of liquid sees like a LOT!?! Adding 2 1/2 plus 1 Tbsp of liquid to 1 batch of BC is too much!



Yes, it does call for 2-1/2 cups of liquid, but the 2 cups of stout get reduced to a syrup, so I'm guessing that's down to about 1/4 cup or so, depending on if you're going for a maple syrup, a honey, or a molasses thickness.
post #20 of 33
Has anyone tried this frosting? I'm thinking of giving it a try this weekend for a friend's cake, but I don't know how to tell if it's any good...I like my buttercream sweet, and don't really care much for beer, so I'm pretty sure I won't like it, even if it's a fabulous recipe!!
post #21 of 33
My guess is no, no one else has made this. Or if they have they are no longer here seeing how the topic is two years old.
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post #22 of 33
I'll give it a go, yum! I prefer meringue icings but this sounds too good to pass up.
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post #23 of 33
Thanks, Zamode--I hope it's great! At this point, I think I will go with it, test or not...I don't have any other recipe to try.

Two years, LindaF? Wow, is it 2011 already? I think I lost a year!!
post #24 of 33
thanks so much for all of the great info! this is exactly what I've been searching for icon_smile.gif can't wait to try it!
post #25 of 33
Never thought of this one, but I will give it a try on one of my practice cakes.
Grandma, I continued with my cakes. All that you taught me I am taking with me as I move forward. I miss you. Everytime I mix my batter please lay your hands on the mixer. Everytime I show my cakes it's "OUR" work on display. I hope I make you proud!
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Grandma, I continued with my cakes. All that you taught me I am taking with me as I move forward. I miss you. Everytime I mix my batter please lay your hands on the mixer. Everytime I show my cakes it's "OUR" work on display. I hope I make you proud!
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post #26 of 33
Wow, beer buttercream?? how does it taste? I don't like beer so I wonder...
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"Life is short...eat cake!"
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post #27 of 33
I make a stout cake a lot so I might try this buttercream on a chocolate cake.. sounds good
make life what you want it to be
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make life what you want it to be
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post #28 of 33
Quote:
Originally Posted by nefgaby

Quote:
Originally Posted by ashivley

There are a bunch of recipes if you search for guinness buttercream, here is one that i found.

Guinness Buttercream Frosting
Ingredients
2 Cup(s) Unsalted Butter (room temperature)
5 Cup(s) Sifted Powder Sugar
1/2 Cup Milk
1 Whole Scraped Vanilla Bean
1 Tablespoon Vanilla Extract
2 Cup(s) Guinness Extra Stout
Steps
In a sauce pan, simmer Guinness on low heat for 10-15 min, until it stout becomes reduced and thicker in consistency. Similar to a syrup. *Tip: keep your eye on the store, so stout does not over cook. Let cool.
In a stand alone mixer, cream your butter for 1 minute
Slowly add the powder sugar in thirds, alternating with a little milk each time till mixture is creamy.
Add scraped vanilla bean and vanilla extract.
Slowly add reduced Guinness a little at a time. Taste test to desired flavor. You may not use all the Guinness reduction.



It is just me or the amount of liquid sees like a LOT!?! Adding 2 1/2 plus 1 Tbsp of liquid to 1 batch of BC is too much!

What I do to my Beer BC is just replace the liquid the recipe calls for with reduced stout. Same amounts. I've also used Sam Adams, it is not as dark but just as good, little lighter in beer flavor.

I also use it with chocolate cake and brush my cake with some more reduced beer.




Awesome I so want to try this recipe now. but my next cake is a Baby Welcoming so I really dont think they would care much for the flavor lol !!!!
(Its for my SIL )
post #29 of 33
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post #30 of 33
Ok, I tried making the beer buttercream with a chocolate stout cake.

It was a hit (groom's cake), but I couldn't bring myself to try the buttercream...the smell of the reducing stout on the stove made me nauseous. My husband tried it and said it was ok (not a beer drinker), but the wedding party loved it.

I just made my regular vanilla buttercream and replaced the liquid with the reduced Guinness. And also brushed that on the cake like a simple syrup. The flavor isn't super strong, but people could tell!
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