Hey all my lovely talented CC friends,

I am looking for a recipe for apple buttercream, and I don't mean apple butter. Been banging my head on the desk with how many times I've come across that lol. I have been searching through the recipes and my eyes are on fire from lack of locating such a thing. Anyone have a good apple flavored buttercream recipe they could share?
As always, thanks much!
Angie

I have some Green Apple candy flavoring that I use in my marshmallow candies. I bet it would work in BC. Order a bottle and give it a try but I warn you it goes a long way so use carefully.

Could you maybe use apple juice or apple cider in place of the liquid in your buttercream?

I just made my own boiled cider to use for baking. Wonderful flavor!! Well it's condensed (boiled down) apple cider after all. It wouldn't give you a white white icing because of the color but I bet it'd make a nice Fall tasting bc. Sounds yummy to me! Interested, have questions, let me know.
Carol

Oh, CarolAnn, you really must try that on a spice cake and let us know how it tastes!

Theresa

Hi CarolAnne...ok so here is a dumb question I'm hoping you'll answer. How do you boil down apple cider???

Sure I will!! I'll preface this by saying I didn't want to pay King Arthur Flour 10 bucks for a pint of boiled cider so I decided to try making my own. A lady was nice enough to review a recipe on that website and said the same thing, it cost too much so she made her own and then told us how she did it. I paid $5 for a gallon of fresh local apple cider. I strained it thru a clean tea (flour sack) towel into my dutch oven and brought it to a bubbling boil. Then turned down the heat and let it simmer uncovered for several hours, until it was cooked down and thickening. I then strained it thru another clean tea towel into a clean quart jar. It was a perfect qt. The next day I did another gallon that I didn't realize I had and did the same. By the time it had thickened it had cooked down to a full pint, half the amount of the first batch. Hmm...
No idea why it cooked down more than the first batch, but it tastes soo yummy. And what a zing it has!

Yesterday I sterilized 6 half pint jars, brought all the boiled cider to a good boil again and divided it into the jars, put on the hot lids, the rings and let them sit on the counter till they all popped, indicating they were sealed. I did that because I want to share some with a friend and store the rest in my pantry rather than have a qt jar in the frig. I' planning to use it for the first time in a skillet apple cake recipe I got from the KAF (King Arthur Flour) website. I'll come back and let you how how it tasted.

This is super easy ladies! Think of all the ways you can use this just in your Fall baking! Mmm mm!!

Thank you CarolAnn for giving us instruction for boiling down the apple cider.