Ingredients
Cacao Butter Cream
- 150 g cacao butter, roughly chopped into chunks
- 100 g coconut oil
- 90 g macadamia oil
- 200 g coconut cream
- 2 tablespoons maple syrup, honey or rice syrup, whichever you prefer
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grate cacao butter - speed 7, 5-10 sec
Add coconut oil and coconut cream and melt - 50 degrees, speed 2, 3 - 5 minutes (until all melted together)
Stir in macadamia oil & sweetner - speed 3, 5 seconds
Refridgerate for 1.5-3 hours until mixture starts to become thick (but not solid). I left mine it the bowl and put the whole lot in the fridge but if you can't go without your bowl for that long transfer to a seperate bowl. If you accidently leave it too long and it becomes solid/firm just break it apart with the spatula and heat for 10-20 seconds at 37 degrees to soften.
Add butterfly and whip speed 4, 3-5 minutes until creamy - it should look just like whipped cream. Splodge on top of your brownies or allow to harden for 10 mins or so in the fridge and then pipe on with a piping bag for extra fancy-ness
. It goes quite hard so if you'd like a softer icing add some more coconut cream and less cacao butter.
Cacao butter cream
Tip
You may like to sub in a light olive oil or apricot kernal oil for the macadamia oil to make it nut free.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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