Fruity Cupcake Creams

Artisan
Sucre Emul Fruity Cupcake Creams SOSA
Fruity Cupcake Cream

Ingredients

200g Blackcurrant purée 100 g Caster sugar 100 g Water 2,5 g SOSA Sucro Emul 400 g Dry butter

Heat the water and sugar to make a syrup.
Let the syrup cool and combine with the cold purée and the Sucro Emul.
Mix using an immersion blender until homogeneous.
Add the tempered butter and beat as you would a buttercream.

Fruity Cupcake Cream (with fruit juice)

Ingredients

200 g Passion juice 200 g Caster sugar 50 g Water 2,5 g SOSA Sucro Emul 400 g Dry butter

Heat the water and sugar to make a syrup.
Let the syrup cool and combine with the cold juice and the Sucro Emul.
Mix using an immersion blender until homogeneous.
Add the tempered butter and beat as you would a buttercream.