{"id":23864,"date":"2018-08-21T09:13:19","date_gmt":"2018-08-21T14:13:19","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=23864"},"modified":"2020-02-11T07:34:57","modified_gmt":"2020-02-11T13:34:57","slug":"tahini-buttercream","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/tahini-buttercream\/","title":{"rendered":"Tahini Buttercream"},"content":{"rendered":"

Tahini buttercream is sweet and earthy with a little salt and a lovely toasted sesame flavor. Jess Touchette shares the details of her recipe below.<\/p>\n

\"Tahini<\/a><\/p>\n

Tahini<\/a><\/strong>, a spread made by blending sesame seeds with olive oil, is a staple of many Mediterranean kitchens. The nutty, slightly bitter paste is best known for dialing up the flavor of hummus, but it also plays a starring role in vegetable sides such as baba ghanoush, in a variety of dressings and sauces, and even in desserts.<\/p>\n

\"Tahini<\/a><\/p>\n

One popular Middle Eastern use for tahini is a snack in which carob molasses<\/a><\/strong> (dibs el kharrub<\/em>) is drizzled over the sesame paste. Served with flatbread, the resulting sweet and savory snack has been compared to peanut butter and jelly. It may also represent one of the few cases in which chocolate followed carob\u2019s lead, as I suspect that the current trend in chocolate hummus<\/a><\/strong> has roots in the marriage between carob<\/a><\/strong> and tahini.<\/p>\n

\"Carob<\/a><\/p>\n

In tribute to this Middle Eastern classic, I’ve paired tahini buttercream with date-sweetened carob cupcakes<\/a><\/strong>. The savory bite of toasted sesame, paired with a hint of salt, cuts through the sweetness of the carob and nicely complements its deep, rich flavor.<\/p>\n

How to Make Tahini<\/h2>\n

You\u2019re welcome to use store-bought tahini in this recipe, but you can save a few bucks \u2013 and fill your kitchen with a delicious scent \u2013 by whipping up a fresh batch using Stef\u2019s simple tahini recipe<\/a><\/strong>\u00a0using sesame seeds and olive oil. While the mass-produced stuff is slightly smoother due to the lack of bran, this textural difference won\u2019t significantly affect your end result.<\/p>\n

Tahini Buttercream Consistency<\/h2>\n

The frosting consistency will vary depending on which store-bought or homemade tahini you are using. But, I found that even with more runny tahini, once chilled, the frosting piped nicely.<\/p>\n

What to Use Tahini Frosting On<\/h2>\n

This frosting goes great with a carob cake base, but would also pair well with fruit-based or chocolate cupcake recipes<\/a><\/strong>. It is also wonderful on brownies<\/a><\/strong>!<\/p>\n

Did you make this recipe? Leave a review!<\/a><\/div>\n
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\"Tahini<\/div>\n
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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Tahini Buttercream<\/h2>\n
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Tahini buttercream is sweet and earthy with a little salt and a lovely toasted sesame flavor.<\/span><\/div>\n\n\n
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<\/g><\/svg><\/span> Course <\/span>Dessert<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Mediterranean<\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>13<\/span> servings<\/span><\/span><\/div>\n
<\/g><\/svg><\/span> Calories <\/span>261<\/span>kcal<\/span><\/span><\/div>\n
<\/g><\/svg><\/span> Author <\/span>Stefani<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>