If you’ve taken my Better Buttercream class. you know that we flavor all of our buttercreams from scratch. (Really, you should take the class. Students that have literally years of experience with buttercream have taken it and learned a ton). For all of our fruit flavored buttercream, we take the whole fruit (berries, stone fruit, mango, you name it), add sugar, and reduce it to a really intense jam. No gloppy, gummy, cornstarchy yuckiness. We allow it to cool and add it to our French or Swiss buttercream. That’s it.
Now that I have a shop and bake in large batches, I always have some frozen conserve on hand. But back in the day…man, I would run out of stuff all the time. And it always seemed to happen in the middle of the night.
You know the scenario: It’s 3am and you have a cake delivery in the morning. You’ve scorched the batch of conserve you planned to use to flavor your buttercream, and you’re starting to panic. Maybe it’s mango. Maybe it’s raspberry. Doesn’t matter…you’ve burned it. The nearest grocery store is not so near, but there’s a 7-Eleven convenience store across the street. Bingo. You’ve stumbled upon a cake hack.
You’ll need one pint of sorbet per for every recipe of buttercream you plan to flavor. Here, we’re using mango.
Empty contents of container into heavy duty saucepan. The sorbet contains just the right amount of sugar, so you won’t need to add any.
Cook on medium-low until reduced to half cup of liquid, stirring frequently to avoid scorching, about 20 minutes. Sorbet will darken in color and thicken, much like a jam. Allow to cool completely before using. Can be frozen to speed up the cooling process.
Add reduced sorbet to buttercream. I like really intense flavors and add the whole half cup. If you prefer more subtle flavors, start with 1/4 cup and increase according to taste. Beat in bowl of a mixer until completely incorporated.