This No Grit Honeycomb Buttercream is smooth, silky with tiny flecks of honeycomb throughout. It's made with real honeycomb for a unique flavor and texture and has a silky finish that spreads easily on cakes and cupcakes. This buttercream is easy to make and can be stored in the fridge or freezer for future use. Prepare in just 30 minutes and enjoy a smooth, no-grit texture every time.
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What is Honeycomb?
Honeycomb is a sweet, crunchy treat made from sugar, water, and baking soda. When heated, the baking soda causes the mixture to foam and expand, creating a light, airy texture with many tiny holes, resembling a honeycomb. It can be enjoyed plain or coated in chocolate, and it's often used in recipes like honeycomb buttercream for added flavor and texture.
Ingredients in No Grit Honeycomb Buttercream
- Boiling Water (80mL / ⅓ cup): Helps dissolve the powdered sugar to create a smooth syrup for the buttercream.
- Powdered Sugar (250-500g / 2-4 cups): Sweetens the buttercream and provides structure. Start with 250g and add more if needed for desired consistency and sweetness.
- Vanilla Extract (2 Teaspoons): Adds a rich, aromatic flavor to the buttercream.
- Unsalted Butter (500g / 1.1 lbs): Forms the base of the buttercream, giving it a rich and creamy texture.
- Honeycomb (150g / 5.3 oz): Adds a subtle honeycomb flavor and a unique texture with tiny crunchy flecks. Can be plain or chocolate-coated.
How To Make Honeycomb Buttercream
Grinding the Honeycomb
Start by placing the honeycomb in a bowl of a stick blender or food processor. Blend it until it becomes a fine powder. The finer the grind, the smoother your buttercream will be.
Mixing the Sugar and Water
In a bowl, combine the powdered sugar, boiling water, and vanilla extract. Mix well until the powdered sugar is fully dissolved. Strain the mixture through a fine mesh strainer to remove any undissolved lumps. Allow the mixture to cool completely before using.
Beating the Butter
In a mixing bowl, beat the softened unsalted butter until it becomes light and fluffy. This process will take a few minutes. You can use a stand mixer with a paddle attachment or a hand mixer for this step. Be sure to scrape down the sides of the bowl occasionally.
Combining the Mixtures
With the mixer running on medium speed, slowly add the cooled powdered sugar mixture to the beaten butter. Continue mixing for about 10 minutes. This will help ensure a smooth and consistent texture.
Adding the Honeycomb
Gradually add the powdered honeycomb to the buttercream mixture. Mix for an additional 2-5 minutes, scraping down the sides of the bowl occasionally. The result should be a smooth, silky honeycomb buttercream with tiny flecks of honeycomb throughout.
Storing and Using the Honeycomb Buttercream
Use the honeycomb buttercream immediately, or store it in the refrigerator for up to one week or in the freezer for up to two months. If stored, bring the honeycomb buttercream back to room temperature and re-whip it before using to restore its smooth texture.
Fay's Top Tips
Dissolving and Cooling: Fully dissolve the powdered sugar in the boiling water and vanilla extract, then strain and allow it to cool completely before use. This step is crucial for achieving a smooth, grit-free honeycomb buttercream.
Slow Mixing: Mixing the honeycomb buttercream for a longer time at a slow speed results in a silky, smooth texture. This technique helps to evenly incorporate all ingredients without introducing unwanted air bubbles.
How To Use This Honeycomb Buttercream
- Cake Filling and Frosting: Use the buttercream to fill and frost cakes. Its smooth texture spreads easily, creating a perfect finish.
- Cupcake Topping: Pipe the buttercream onto cupcakes for a delicious and decorative topping. Use a piping bag with your favorite tip for different designs.
- Cookie Sandwiches: Spread the buttercream between two cookies to create delightful cookie sandwiches.
- Decorative Piping: Use for decorative piping on cakes and pastries. The buttercream holds its shape well and can be used for intricate designs.
- Macarons: Fill macarons with honeycomb buttercream for a unique twist on the classic treat.
Tips for Using Honeycomb Buttercream
- Room Temperature: Ensure the buttercream is at room temperature for easy spreading and piping.
- Re-whipping: Re-whip the honeycomb buttercream after storage to restore its smooth texture before use.
- Flavor Combinations: Pair with flavors like chocolate, vanilla, or caramel for a delicious combination.
- Chocolate Cream Cheese Frosting
- Cream Cheese Frosting
- Mars Bar Buttercream (No Icing Sugar Needed)
- Pineapple Buttercream (No Powdered Sugar Added)
Frequently Asked Questions
Store it in an airtight container in the refrigerator for up to one week or in the freezer for up to two months. Bring it to room temperature and re-whip before using.
Absolutely! You can prepare the honeycomb buttercream ahead of time and store it in the fridge or freezer as mentioned. Just remember to bring it to room temperature and re-whip before use.
You can place the honeycomb in a zip lock bag and crush it with a rolling pin until it's finely ground. It might not be as smooth, but it will still work.
Mix on medium speed and avoid increasing the speed too high. Mixing slowly and for a longer time helps prevent air bubbles and ensures a smooth texture.
No-Grit Honeycomb Buttercream Recipe
INGREDIENTS
- 150 g (5.3 oz) honeycomb plain or chocolate coated
- 250 g (2 cups) powdered sugar up to 500g
- 80 ml (⅓ cup) water hot (100ml if using 500g powdered sugar)
- 500 g (1.1 lb) butter unsalted and softened
- 2 teaspoon (2 teaspoon) vanilla
INSTRUCTIONS
- Grind Honeycomb: Place honeycomb in the bowl of a stick blender or food processor. Blend until it becomes a fine powder. The finer the grind, the smoother the buttercream.
- Mix Sugar and Water: In a bowl, combine powdered sugar, boiling water, and vanilla extract. Mix well until the powdered sugar is fully dissolved.
- Strain Mixture: Strain the mixture through a fine mesh strainer to remove any undissolved lumps. Allow to cool completely before using.
- Beat Butter: In a mixing bowl, beat the softened butter until light and fluffy. This will take a few minutes. You can use a stand mixer with a paddle attachment or a hand mixer.
- Combine Mixtures: With the mixer running on medium speed, slowly add the cooled powdered sugar mixture. Mix for 10 minutes.
- Add Honeycomb Powder: Add the powdered honeycomb to the buttercream mixture, mixing for an additional 2-5 minutes. Occasionally scrape down the sides of the bowl.
- Final Texture: The result should be a smooth, silky buttercream with tiny flecks of honeycomb.
- Storage: Use immediately or store in the refrigerator for up to one week or in the freezer for up to two months. Bring to room temperature and re-whip before using.
NOTES
- Consistency/Sweetness Control: Start with 250g (2 cups) of powdered sugar and add more if needed to reach your desired sweetness and consistency. The extra powdered sugar, if using, needs to be dissolved in the water.
- Avoid Air Bubbles: Mix on medium speed to prevent incorporating too many air bubbles.
- Smooth Finish: For an extra smooth finish, beat the buttercream for a few extra minutes.
- Storage Tip: Store in an airtight container to prevent the buttercream from absorbing other flavors from the fridge or freezer.
- Re-whipping: Always re-whip refrigerated or frozen buttercream after it reaches room temperature for the best texture.
Holly says
This frosting literally taste like ice cream, so easy to make and pipes like a dream. Instead of the honeycomb candy I substitute 2 tablespoons of pure honey and used this on my honey cinnamon sugar cookies. I also added two tablespoons of meringue powder for extra stability. Amazing dangerously delicious. I had some questions and Fay responded right away. Thank you Fay. Your frostings are delicious and easy to make
Fay says
I love that you made it your own by applying some delicious tweaks! YUM!
Jenny says
This looks amazing, thank you for sharing
May I ask can this recipe be doubled and does it set firm and crust, is it possible to add some melted white chocolate please ☺️
Fay says
Hi Jenny! Yes, the recipe can be doubled. It will set firm because of the butter but it will not crust. It remains firm but smooth once refrigerated. Yow can definitely add melted white chocolate. Start with 100g and take it form there.