Marzipan Buttercream – The ultimate icing for any marzipan fans. Perfect for topping your Christmas cake or mince pies.
It’s day 4 of Festive Buttercream Week and today’s recipe is Marzipan Buttercream.
My husband and my Dad are both huge marzipan fans, so I wanted to create a recipe using one of their favourite flavours. It includes lots of real marzipan, as well as a few drops of almond extract to really bring out the flavour. It would make a fantastic alternative to using marzipan under your icing on your Christmas cake, or a little piped on top of your mince pies.
As buttercreams go this one takes a little (but only a little) more effort than some of my other recipes to ensure that the inclusion of the marzipan doesn’t leave any little lumps. To get it really smooth I beat it as usual in a mixer and then, once everything is combined, I take a few spoonfuls at a time and blitz them with a hand blender. This is actually a great little trick if you find you’ve got slightly lumpy buttercream (whatever the flavour) as a quick blitz is a brilliant way of getting your buttercream really smooth.
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Marzipan Buttercream
INGREDIENTS
- 320 g icing sugar
- 215 g butter - soft at room temperature
- 215 g marzipan
- 4 tsp cold water
- A few drops of almond extract
- A little milk
INSTRUCTIONS
- Cut your marzipan (215g) into cubes and put it into a bowl. Add the water (4 tsp) and knead the marzipan into the water until most of the water has been absorbed into the marzipan (the idea here is to soften the marzipan so it's easier to beat into the buttercream).
- Cut your butter (215g) into cubes and beat with an electric mixer on a slow speed until soft.
- Add the icing sugar (320g) and beat it into the butter until fully combined. I find it best to add it a little at a time to stop it flying all over the kitchen.
- Once the butter and sugar are combined, add the softened marzipan and almond extract (a few drops) and again beat until fully combined.
- If you find you have some small lumps of marzipan then you'll need to give the buttercream a quick blitz with a hand blender. Put a few spoonfuls into a bowl, blend until smooth and then repeat until all of the buttercream has been blended.
- Check the consistency of your buttercream. If it's a little to thick to be piped then add a little milk (no more than a tsp at a time) and mix to combine. Keep adding a little more until the consistency it right.
- Your buttercream is now ready to use.
NOTES
Nutritional Information
NUTRITIONAL INFORMATION
This is the estimated nutritional information per serving (for the cupcake only). Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.
Free From/Suitable For…
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Suitable for Vegetarians
- Gluten-Free
- Egg-Free
- Peanut-Free (contains almonds)
- Sesame-Free
- Soya-Free
- Sulphur Dioxide & Sulphite-Free
- Lupin-Free
Emma Farrell-Frost says
12 February 2019 at 9:24 amI want to make my husband a birthday cake and his favourite flavour of all time in bakewell tart. Do you think this would go well on an almond cake, with maybe some of this butter cream and raspberry jam in the middle?
Charlotte Oates says
12 February 2019 at 9:33 amI’ve not tried it on an almond cake, but I would have thought it would go well.
Valerie says
26 January 2018 at 7:42 pmNo need for milk, this was perfectissimo !!!
I made it for a birthday cake for family and friends, French people mostly… and didn’t take the credit for it… of course I revealed it was yours !
So you can imagine with such an amazing “frangipane” type buttercream… they worship you to death now !!!
Charlotte Oates says
27 January 2018 at 3:38 pmI’m so glad they all enjoyed it 🙂
What flavour cake did you put it on to?
Barbara says
5 December 2017 at 5:43 pmLove marzipan so have to decide which cupcakes should go wth the buttercream!
Charlotte Oates says
5 December 2017 at 9:11 pmWe had it on vanilla and it was lovely. It would go really well as an alternative to the brandy buttercream on my mince pie cupcakes.
Barbara says
6 December 2017 at 9:25 amOoh might try them both! Love choices.
Charlotte Oates says
6 December 2017 at 11:16 amExcellent plan!
Kate - gluten free alchemist says
26 November 2017 at 10:13 pmI officially crown you the ‘Queen of Buttercream’! You are my go to for inspiration and recipes of unusual flavours….. I love marzipan so would love this one xx
Charlotte Oates says
29 November 2017 at 12:24 pmI do love a bit of unusual buttercream. If you ever want to challenge me to create a new flavour let me know. I’m working on my coconut at the moment after a request on Facebook.