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FOLLOW INSTRUCTIONS FOR Delicious Buttercream.
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VARIATIONS :
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-Almond Buttercream. Substitute 1 1/2 teaspoons pure almond extract, or to taste, for the vanilla
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-Butterscotch Buttercream. Substitute 1 cup firmly packed dark brown sugar for the 3/4 cup granulated sugar when making the syrup.
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-Caramel Buttercream. Add 1 cup cold Caramel Sauce (122) or high-quality commercial caramel sauce with the vanilla.
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-Chocolate Buttercream. Melt 8 ounces finest-quality bittersweet (not unsweetened), semisweet, milk, or white chocolate containing cocoa butter. Cool slightly, then add with the vanilla.
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-Coconut Buttercream. Add 1 cup canned sweetened cream of coconut (used for making alcoholic drinks) with the vanilla.
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-Coffee Buttercream. Combine 2 tablespoons instant espresso with just enough hot water (1 to 2 teaspoons) to dissolve the espresso. Cool to room temperature and add with the vanilla.
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-Ginger Buttercream. Grate enough fresh ginger to squeeze out 3 tablespoons ginger juice through cheesecloth; discard the pulp. Add the juice with the vanilla.
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-Hazelnut-Chocolate Buttercream. Substitute 1 cup Hazelnut-Chocolate Spread (page 118) or imported Nutella spread for the vanilla.
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-Lemon Buttercream. Add 1/4 cup freshly squeezed lemon juice to the sugar-corn syrup mixture and substitute 1/2 teaspoon pure lemon extract, or to taste, for the vanilla.
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-Maple Buttercream. Substitute 1/2 cup pure maple syrup for the 1/2 cup corn syrup. Substitute 2 teaspoons pure maple extract, or to taste, for the vanilla.
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-Mint Buttercream. Substitute 2 teaspoons pure mint extract, or to taste, for the vanilla.
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-Mocha Buttercream. Combine the flavorings for the Chocolate and Coffee variations and add with the vanilla.
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-Nut Buttercream. Add 1 cup finely ground toasted nuts with the vanilla.
