So I’m a little late to the party, but I want to talk about Copha. Copha is 99% coconut oil, gluten free, palm oil free and importantly remains stable in room temperature up to 36 degrees Celsius, perfect for hot Australia weather. When I think of copha my mind immediately goes to chocolate crackles. However, of late it was brought to my attention how great copha is in buttercream, and then I started researching and unearthed a huge array of recipes that use the ingredient. That being said here is a quick overview of some of the best recipes using copha I have found.
Copha buttercream will change your buttercream habits forever. It holds it shape in hot temperatures, is easier to pipe, comes out the purest of white and is less sweet.
- Ensure the copha & butter are room temp
- Really cream the copha & butter (5 mins min)
- You can substitute milk instead of cream
- Don’t worry if it separates just make sure you whip the mixture until all the bubbles are gone
Mumma Z xxx