Introducing a luscious Cadbury Crème Egg Buttercream that's set to revolutionize your baking! This recipe blends the iconic taste of Cadbury Crème Eggs with a rich, silky buttercream that pipes like a dream, without the need for powdered sugar. Perfect for decorating cupcakes, cakes, and desserts, this buttercream offers a unique twist on traditional flavors,
Combine Cadbury Crème Eggs and heavy cream in a pan. Heat over low, stirring continuously, until fully melted and smooth.
Strain the mixture through a fine mesh strainer into a bowl to remove any lumps. Allow cooling to room temperature.
In a mixing bowl, whip the butter on medium speed for 3-5 minutes until it becomes light and fluffy. The longer you mix, the lighter it becomes.
Add the sweetened condensed milk to the butter. Mix for 1-2 minutes or until well combined, scraping down the bowl's sides and bottom.
Add the cooled, melted Cadbury Crème Eggs to the butter mixture. Mix for 1-2 minutes or until the mixture is fully blended, smooth, and silky.
Your buttercream is now ready to use and will make approximately 5 cups, enough to frost 24-36 cupcakes depending on the size of the swirl.
NOTES
Ensure the Cadbury Crème Egg mixture is cool before adding it to the buttercream to prevent melting the butter.For the fluffiest buttercream, allow your butter to reach room temperature before mixing.If your buttercream is too soft for piping after mixing, chill it in the refrigerator for 10-15 minutes before using.Use a fine mesh strainer when straining the melted chocolate mixture to ensure your buttercream is perfectly smooth.Experiment with different piping tips to create a variety of designs and textures on your baked goods.This buttercream can be colored with gel food coloring for themed or festive occasions.