Skittles Buttercream

Skittles Buttercream

To incorporate the flavor and color of the candy into the frosting, then you’ll need to do this step a day in advance, so the syrup has time to cool.  Separate all the candy by color/flavor; I just made one flavor using the "blue raspberry" Skittles.  For a small batch of frosting to frost 12 cupcakes, I only used about 1/4 cup of Skittles.

Place the candy in a saucepan.  Regardless of how much candy you use, add enough water so the candy is covered by about an inch of water.  Bring to a boil over medium heat, then boil over medium low, stirring occasionally, until syrupy and reduced, about 20-30 minutes.  Pour into a glass jar and cool on the kitchen counter overnight.

The next morning, you should see a layer of fat on top of the surface that separates from the syrup as it cools.  Scrape the fat solids off, and pour the syrup through a fine mesh strainer to remove the rest of the solids.  The syrup is now ready to use.

When you make the buttercream, just use the syrup in place of the milk; you can add a little more food coloring if the color isn't deep enough.

If you like, you could even mix some of the chopped candy into the buttercream for a little crunch.


Recipe from Curly Girl Kitchen