We had a dark, rainy day earlier this week that left me wanting nothing more than to curl up with a big mug of tea and honey. There’s something so cozy and comforting about those flavors together. I’m not quite ready to make the switch back to warm beverages though – I’m still firmly in Summer mode – so I came home and whipped up this light, fluffy buttercream instead.
Tea and honey buttercream. I’m not sure why it’s taken me 30 years to come up with that idea, but it’s DELICIOUS! I sandwiched mine between oatmeal cookies that came in my last shipment from Walkers (how cute are those little minis?!) for the perfect little sweet bites.
I used a swiss meringue buttercream for this recipe. It has a light, fluffy texture that reminds me of whipped cream. It’s a tiny bit more work than regular buttercream and will require you to turn on the stove, but it’s well worth it.
Instead of white sugar, I used honey. It makes the frosting subtly sweet and gives it a complex flavor. At first, the predominant flavor is from the tea, but the honey flavor becomes stronger at the end and lingers for a bit.
It was great paired with the oatmeal cookies, which are really rustic and oat-y, but it would also be amazing on top of yellow cupcakes.
If you want to try the cookies, Walkers generously offered a discount code for Healthy. Delicious. readers. Enter the code HDSCHOOL on the Walkers site and you can “buy two get one free.” (Code expires August 29.)
As an official Walkers Shortbread Blogger Ambassador, I received a selection of miniature cookie to use in my recipes. I was not compensated in any other way. All opinions are my own.