No-Grit Honeycomb Buttercream Recipe

No Grit Honeycomb Buttercream Cupcake Savvy

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This No Grit Honeycomb Buttercream is smooth, silky, and perfect for topping cakes and cupcakes. It's made with real honeycomb for a unique flavor and texture. It's smooth and creamy with a subtle honeycomb flavor.

Prep Time 30

Total Time 30

Servings Cups

Calories 1320kcal

Author Fay

EQUIPMENT

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.

NUTRITION