If someone says the word, “Dublin” to you you probably think of Ireland. Right?
Well y’all, ’round here we know that Dublin is in Texas. More importantly Dublin is the home of Dr. Pepper. Yeah, Buddy.
In fact you can get Dublin Dr. Pepper here that is made with pure cane sugar rather than corn syrup and it is amazing. I used to be addicted to Dr. Pepper as a teen and twenty-something. Eventually I moved on to other things like
ice water but I found that the Dr. Pepper gene was passed on to 6/8ths of my children.
We are a close family, always have been. The kids are friends (mostly) and they happen to like me (most of the time). We do try to get together often for family feasts, although we have not done that in awhile due to circumstances beyond our control this past weekend the tradition was reinstated. And..I wanted something special.
I made the French Vanilla cupcakes again because that recipe is rockin’. I thought I would try a Dr. Pepper Swiss Buttercream.
It was great. I would like to get a little more Dr. Pepper flavor in it and I will probably try to find a Dr. Pepper syrup to do so but reducing the Dr. Pepper worked pretty well. Try to use the Dr. Pepper made with sugar, the ones made with corn syrup don’t reduce as intensely.
We had a great time playing Apples to Apples and licking frosting off our fingers. We spent the evening talking, laughing so hard we cried, and just enjoying being together.
It just doesn’t get better than that.
Recipe: Dr. Pepper Swiss Buttercream
Summary: rich buttercream with the distinct Dr. Pepper flavor
- 12 oz. Dr. Pepper (made with sugar preferred)
- 1 cup unsalted butter, room temperature
- 4 egg whites, room temperature
- 3/4 cup sugar
- 1/2 cup brown sugar
- Pinch of salt
- Pour the Dr. Pepper in a heavy saucepan and bring to a boil.
- Simmer and reduce until you have about 1/3 cup syrup. Cool.
- Cut butter into 1/2 tbs. size cubes.
- Whisk egg whites, salt, and sugars in a pan over simmering water until whites are hot and sugar is completely dissolved.
- Place in bowl of a stand mixer fitted with a wire whip.
- Beat until mixture is cool and whites are standing in stiff peaks.
- Add butter a cube or two at a time, beating until it is thoroughly incorporated.
- Mixture may curdle, if it does just keep beating.
- When all the butter is incorporated mix in the cooled Dr. Pepper syrup.
Cooking time (duration): 10
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: USA (Southern)
Fat 15.4 (saturated fat 9.7)