Caramel Buttercream Frosting For Brown Sugar Layer Cake Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CARAMEL BUTTERCREAM FROSTING FOR BROWN-SUGAR LAYER CAKE



Caramel Buttercream Frosting for Brown-Sugar Layer Cake image

Use this rich butterscotch-flavored frosting to decorate Martha's spectacular Brown-Sugar Layer Cake or any dessert you please.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Time 50m

Yield Makes 7 cups

Number Of Ingredients 6

2 1/4 cups sugar, divided
1/2 cup water
1/2 cup heavy cream
9 large egg whites, room temperature
6 sticks unsalted butter, room temperature, divided
1 1/2 teaspoons pure vanilla extract

Steps:

  • Combine 1 1/4 cups sugar and the water in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Brush down sides of pan with a damp pastry brush, and cook, without stirring, until dark amber. Remove from heat, and gradually stir in cream until completely smooth.
  • Whisk together remaining sugar and the egg whites in the bowl of a mixer set over a pot of simmering water. Whisk until sugar dissolves and mixture is warm. Transfer bowl to a stand mixer fitted with the whisk attachment, and whisk on medium-high speed until fluffy and cool and stiff peaks form, about 10 minutes. Add butter, 2 tablespoons at a time, whisking well after each addition. Whisk in vanilla. Slowly pour in caramel with mixer on medium speed, and whisk until completely incorporated. Continue to whisk until smooth, about 3 minutes. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.

BROWN-SUGAR LAYER CAKE WITH CARAMEL BUTTERCREAM FROSTING



Brown-Sugar Layer Cake with Caramel Buttercream Frosting image

This cake is even sweeter when embellished with handmade marzipan animal figures -- which aren't too hard to make if you have the patience.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h

Yield Serves 10 to 12

Number Of Ingredients 11

2 sticks unsalted butter, softened, plus more for pans
3 cups cake flour, plus more for pans
2 cups packed dark-brown sugar
1 cup granulated sugar
6 large eggs
1 tablespoon pure vanilla extract
1/4 teaspoon salt
8 ounces sour cream
1/2 teaspoon baking soda
Caramel Buttercream Frosting for Brown-Sugar Layer Cake
Marzipan Animals

Steps:

  • Preheat oven to 325 degrees. Butter two 8-inch round cake pans. Line with parchment. Butter paper, and flour pans. Beat together butter and sugars with a mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour and salt. In another bowl, combine sour cream and baking soda. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream mixture and starting and ending with flour mixture.
  • Divide batter between pans. Bake until golden and a toothpick inserted into centers comes out clean, about 50 minutes. Let cakes cool in pans, about 30 minutes. Invert cakes, remove pans and parchment, and let cool completely on a wire rack.
  • Trim tops of cakes with a serrated knife to make level, then cut each cake in half horizontally. Reserve 1 bottom layer for another use. Place remaining bottom layer on a cake stand, and spread evenly with 1 1/4 cups frosting. Repeat with a second layer and another 1 1/4 cups frosting. Place third layer on top. Spread entire cake top and sides with 1 1/4 cups frosting. Refrigerate cake until firm, about 30 minutes. Spread with 1 1/2 cups frosting, smoothing top and sides. Serve immediately with marzipan animals, or refrigerate up to 2 days; if refrigerated, let cake come to room temperature before serving.

CARAMEL CAKE



Caramel Cake image

Provided by Food Network

Categories     dessert

Time 32m

Yield 16 servings

Number Of Ingredients 14

Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain white cake mix
1 cup whole milk
8 tablespoons (1 stick) butter, melted
3 large eggs
2 teaspoons pure vanilla extract
Quick Caramel Frosting, recipe follows
8 tablespoons (1 stick) butter
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup whole milk
2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
  • Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
  • Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack to that the cakes are right side up. Allow them to cool completely, 30 minutes more.
  • Meanwhile, prepare the Quick Caramel Frosting.
  • Place one cake layer, right side up, on a serving platter. Spread the top with the warm frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Work quickly, as the frosting will set. (If the frosting gets too hard to work with, place the pan back over low heat for 1 minute, stirring constantly, to soften it up.) Once the frosting has set, slice and serve.
  • Store this cake, covered in plastic wrap or aluminum foil, at room temperature for up to 1 week or freeze, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
  • Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners' sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.
  • Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.

BROWN SUGAR LAYER CAKE WITH CRANBERRY BUTTERCREAM



Brown Sugar Layer Cake With Cranberry Buttercream image

An easy cranberry jam lends its naturally pink hue and pleasantly tart flavor to this stunning cake. It's also tucked between the layers of a fluffy brown sugar buttermilk cake for an extra hit of cranberry and gorgeous color. You'll have enough jam for the buttercream and cake filling, plus some extra for your morning toast or oatmeal. This recipe might seem like a lot of steps, but you can also make and store the jam in the refrigerator up to about a week in advance. For best results and the fluffiest cake, make sure all of the cake ingredients are at room temperature before forging ahead.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 22

3 cups/385 grams cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 cups/420 milliliters buttermilk, at room temperature
2 teaspoons vanilla extract
1 3/4 cups/385 grams light brown sugar
3/4 cup/170 grams unsalted butter, softened
1/4 cup/60 milliliters neutral oil like canola or grapeseed
1 teaspoon kosher salt
4 large egg whites, at room temperature
12 ounces/340 grams fresh cranberries (3 1/2 cups)
1 cup/200 grams granulated sugar
1/2 cup/120 milliliters orange juice
1/2 teaspoon orange zest
1 teaspoon finely grated fresh ginger
1 teaspoon vanilla extract
4 large egg whites
1 cup/200 grams granulated sugar
2 cups/450 grams unsalted butter, softened and cut into tablespoons
1 teaspoon vanilla extract
Pinch of kosher salt
Sugared cranberries, for garnish (optional)

Steps:

  • Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
  • Sift the flour, baking powder and baking soda into a large bowl. Combine the buttermilk and vanilla extract in a small bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, oil and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally and scrape down the bottom and sides of the bowl. Add egg whites one at a time, mixing for about 20 seconds between each egg.
  • Set mixer to low and alternate adding the dry and wet ingredients in three additions. Mix until a few spots of flour remain. Remove the bowl from the mixer. Using a rubber spatula, finish folding in the dry ingredients: Make sure to scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
  • Divide the batter among the prepared pans (about 2 2/3 cups per pan), smooth the tops and tap the pans on a countertop to release any large air bubbles. Bake cakes until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.
  • Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully place them parchment-side down onto the rack to cool completely.
  • Meanwhile, make the cranberry jam: Combine cranberries, sugar, 1/2 cup water, orange juice and zest, ginger and vanilla in a large saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally, and cook until the cranberries have burst and juices are thick and jammy, about 5 minutes. Cool mixture to room temperature, then use an immersion blender or food processor to purée the mixture until smooth. Set aside. (You should have about 2 1/2 cups.)
  • Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water and whisk continuously until the sugar has dissolved and mixture is hot to the touch, 5 to 7 minutes.
  • Return the bowl to the stand mixer, and using the whisk attachment, beat the egg white mixture until stiff, glossy peaks form and both mixture and bowl are cool to the touch, about 10 minutes.
  • Switch to the paddle attachment, and reduce the speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled: Turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all the butter is incorporated, then add the vanilla and salt. Slowly add 1/2 cup cooled cranberry jam, and mix until well combined. If the buttercream is extremely soft or runny, refrigerate for about 10 minutes, then whip until smooth.
  • Assemble the cake: If necessary, use a serrated knife to trim the cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
  • Spread about 3/4 cup buttercream on top of the cake. Spread about 1/4 cup cranberry jam over the buttercream. Be careful not to spread the jam all of the way to the edge so it doesn't spill out the sides. Place the second cake layer on top, and repeat with buttercream and jam. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. (Store leftover jam in an airtight container in the refrigerator.)
  • Refrigerate the cake until the buttercream is firm, about 30 minutes. Then spread the remaining buttercream in an even layer over the cake. Serve at room temperature.

Nutrition Facts : @context http, Calories 828, UnsaturatedFat 17 grams, Carbohydrate 97 grams, Fat 47 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 27 grams, Sodium 401 milligrams, Sugar 69 grams, TransFat 2 grams

CARAMEL BUTTERCREAM FROSTING



Caramel Buttercream Frosting image

This frosting is amazing and a great one for, say, a tasty banana cake or even a Devil's Food cake. Rich and super satisfying. The recipe is based on one I found on another site.

Provided by Kristoljones

Categories     Dessert

Time 15m

Yield 1 cake or 12 cupcakes, 12 serving(s)

Number Of Ingredients 5

1/2 cup butter, softened
1 cup brown sugar
1/4 cup milk
1 teaspoon vanilla
3 1/2 cups sifted powdered sugar

Steps:

  • In a large saucepan, melt butter and add brown sugar. Bring this mixture to a boil, stirring frequently. Boil and stir for 1 minute until thickened. Remove from heat and add milk. Beat with wire whisk until smooth. Add vanilla and beat again. Then add enough powdered sugar until of desired spreading consistency; the frosting should be POURABLE. POUR frosting over cake from pan and spread to cover. Frosting cools VERY QUICKLY.
  • -- also a great frosting for cookies
  • Refrigerate after frosting for best texture.

Nutrition Facts : Calories 277.9, Fat 7.9, SaturatedFat 5, Cholesterol 21.1, Sodium 75.9, Carbohydrate 53.2, Sugar 52.1, Protein 0.3

PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM



Pumpkin Layer Cake With Caramel Buttercream image

Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight the pumpkin flavor, while a generous pour of caramel sauce between the layers adds richness. (Store-bought caramel sauce will also work, but expect a slightly sweeter result.) For an impressive presentation, top the frosted cake with a bit more caramel sauce, and let it trail down the sides. It's just the thing for a fall birthday treat or the Thanksgiving table.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 22

2 1/2 cups plus 2 tablespoons/330 grams cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 3/4 cups/350 grams granulated sugar
1 cup/225 grams unsalted butter, softened
1 tablespoon cinnamon
1 1/2 teaspoons ground cardamom
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 teaspoon kosher salt
3 large eggs, at room temperature
2 teaspoons vanilla extract
2 1/2 cups/610 grams pumpkin purée, at room temperature
1 cup/200 grams granulated sugar
2 tablespoons unsalted butter, softened
3/4 cup/180 milliliters heavy cream, at room temperature
1 tablespoon whiskey or 2 teaspoons vanilla extract
1/2 teaspoon kosher salt
4 large egg whites
1 cup/200 grams granulated sugar
2 cups/450 grams unsalted butter, softened and cut into tablespoons
Pinch of kosher salt

Steps:

  • Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
  • Sift the flour, baking powder and baking soda into a large bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.
  • Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
  • Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.
  • Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
  • Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.
  • Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1 1/2 cups.
  • Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
  • Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
  • Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.
  • Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
  • Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn't spill out the sides.
  • Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.
  • Spread the remaining buttercream in an even layer over the cake. If you'd like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.

Nutrition Facts : @context http, Calories 966, UnsaturatedFat 17 grams, Carbohydrate 112 grams, Fat 55 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 34 grams, Sodium 500 milligrams, Sugar 65 grams, TransFat 2 grams

CARAMEL CAKE FROSTING / ICING



Caramel Cake Frosting / Icing image

Make and share this Caramel Cake Frosting / Icing recipe from Food.com.

Provided by WJKing

Categories     Dessert

Time 15m

Yield 2 layers

Number Of Ingredients 4

1 cup brown sugar
1/2 cup butter
1/4 cup milk
confectioners' sugar, as needed

Steps:

  • Cook sugar and butter for two minutes.
  • Stir in 1/4 cup milk.
  • Bring to a boil; cool.
  • Stir in 10x (confectioner's) sugar, until thick enough to spread.
  • Makes enough for 2 large cake layers.

CARAMEL BUTTERCREAM LAYER CAKE



Caramel Buttercream Layer Cake image

Four layers of light and airy sponge cake are stacked and assembled using a rich, caramel-based buttercream. Martha made this recipe on Martha Bakes episode 604.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 8

Unsalted butter, for pans
3/4 cup all-purpose flour, plus more for pans
3/4 cup cornstarch
6 large eggs, separated
1 1/2 teaspoons pure vanilla extract
3/4 cup plus 6 tablespoons sugar
1/4 teaspoon salt
Caramel Buttercream Frosting

Steps:

  • Preheat oven to 350 degrees. Butter bottom and sides of two 9-by-2-inch round cake pans. Line pans with parchment paper rounds and butter again. Dust with flour; tap out excess. In a small bowl, sift together flour and cornstarch.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 3/4 cup sugar on high speed until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry mixer bowl and whisk attachment.
  • Combine egg whites and salt in mixer bowl, and whisk on medium speed until soft peaks form, about 1 1/2 minutes. With mixer running, slowly add remaining 6 tablespoons sugar; continue whisking until stiff and glossy, about 1 minute more.
  • Fold egg-white mixture into egg-yolk mixture. In three additions, fold reserved flour mixture into egg mixture. Divide batter between prepared pans, smoothing tops with an offset spatula. Bake until light golden brown and a cake tester inserted in the center comes out clean, about 20 minutes.
  • Transfer pans to wire racks to cool slightly; turn out cakes, remove parchment paper, and let cool completely.
  • Using a serrated knife, halve each cake horizontally to form 2 layers. Transfer 1 layer to a serving platter and spread 1 cup frosting evenly on top. Set another cake layer on top, and repeat process with more frosting and remaining cake layers. Spread 1 1/2 cups frosting over entire cake. Refrigerate until firm, about 30 minutes. Spread remaining 2 1/2 cups frosting over cake, smoothing the top and sides. Use a cake comb to give sides of cake a decorative finish, if desired. Serve immediately, or refrigerate up to 2 days; let cake come to room temperature before serving.

More about "caramel buttercream frosting for brown sugar layer cake food"

CARAMEL BUTTERCREAM LAYER CAKE RECIPE | DESSERT RECIPES ...
For Caramel Buttercream Frosting: Combine 1 1/4 cups sugar and 1/2 cup water in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Brush …
From pbs.org
Estimated Reading Time 3 mins


NEW & IMPROVED SALTED CARAMEL FROSTING - SALLY'S BAKING ...
Add salt. Allow to bubble for about 2 minutes, whisking every 30 seconds or so. Remove from heat, pour into a heat-proof mixing bowl, and allow to cool for about 30 minutes. With a hand or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners’ sugar and 3 more Tablespoons of heavy cream.
From sallysbakingaddiction.com


BROWN SUGAR LAYER CAKE WITH CARAMEL BUTTERCREAM FROSTING ...
Steps: Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper. Sift the flour, baking powder and baking soda into a …
From tfrecipes.com


THIS PUMPKIN CAKE WITH BROWN SUGAR FROSTING IS THE ...
Place 3/4 cup of the salted caramel buttercream (about one-fifth of the total) on the center of the cake and use an offset spatula to spread it evenly to the edges of the cake. Place a …
From vogue.com


CARAMEL BUTTERCREAM FROSTING FOR BROWN SUGAR LAYER CAKE ...
Steps: Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper. Sift the flour, baking powder and baking soda into a …
From tfrecipes.com


MINI BROWN SUGAR CAKE - DOMINO SUGAR
Brown Sugar Caramel: Step 1. While the cake layers bake and cool, make the brown sugar caramel. This can also be made several days in advance. Step 2. Melt the butter in a medium saucepan over medium heat. Step 3. Next, add Domino® Dark Brown Sugar and heavy cream. Whisk constantly until sugar is fully dissolved.
From dominosugar.com


SALTED CARAMEL CAKE {FROM-SCRATCH CAKE WITH CARAMEL FROSTING}
Preheat the oven to 350 degrees. In a mixing bowl using a hand mixer (or a stand mixer), cream together the butter and sugars until fluffy. Add eggs and vanilla and beat thoroughly. In another bowl, whisk together the baking soda, salt, baking powder and cake flour.
From thebestcakerecipes.com


SALTED CARAMEL BUTTERCREAM RECIPE - SUGAR & SPARROW
A sweet and salty caramel buttercream, perfect for frosting cakes and cupcakes or using as a cake filling. Prep Time 10 minutes. Ingredients . 1 Cup (226g) unsalted butter, room temperature; 4 Cups (480g) powdered sugar; 2 tsp vanilla extract; 1/2 Cup (120ml) salted caramel, room temperature; 1/4 tsp kosher salt; Instructions. In a stand mixer fitted with the …
From sugarandsparrow.com


BROWN-SUGAR LAYER CAKE WITH CARAMEL BUTTERCREAM FROSTING ...
Apr 27, 2020 - This cake is even sweeter when embellished with handmade marzipan animal figures -- which aren't too hard to make if you have the patience. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
From pinterest.ca


CHOCOLATE FUDGE LAYER CAKE WITH CARAMEL BUTTERCREAM RECIPE ...
Prepare the Caramel Buttercream: Place granulated sugar and water in a small saucepan; cook, stirring often, over medium-high, until sugar dissolves, about 1 minute. Bring to a boil over medium-high. Cook, without stirring but swirling pan occasionally, until mixture is deep amber in color, about 10 minutes. Remove from heat; quickly add cream in a thin, steady stream, …
From myrecipes.com


PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM
1010 Avenue of the Moon, New York, NY 10018 US. Mon - Sat 8.00 - 18.00. Sunday CLOSED ; 212 386 5575
From mail.daycarefranchise.ca


PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM
foxwoods covid outbreak; what percent of nevada is hispanic? + 8moregroup-friendly diningthe brooks restaurant, pizza factory, and more; valencia medical center covid testing
From infomitologia.com


CARAMEL BUTTERCREAM RECIPES
Caramel Buttercream Recipes VEGAN-FRIENDLY CARAMEL BUTTERCREAM. This is a rich, caramely buttercream frosting, which pairs perfectly with a simple chocolate cake, or frost an apple cake for a sweet Autumn treat. This icing can also be made with standard ingredients such as milk and butter. It makes enough to frost one two-inch layer cake, or 24 cupcakes. …
From tfrecipes.com


APPLE BUTTER CAKE WITH BROWN SUGAR BUTTERCREAM - THE VIEW ...
In the bowl of a stand mixer with the paddle attachment, beat the butter and 2 sugars together about 5 minutes, until very light and fluffy. Add the eggs one at a time and beat well after each addition. Add the apple butter and the milk, and mix briefly to combine. Add the flour mixture, about 1/3 at a time, and mix briefly to combine but don't ...
From theviewfromgreatisland.com


CARAMEL BUTTERCREAM FROSTING RECIPE - PIP AND EBBY
Instructions. In a saucepan, combine the butter, dark brown sugar and milk and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and let the mixture bubble for 1-2 minutes, or until it turns an amber color (continue to stir constantly). Remove from the heat and stir in the vanilla. Let cool for 15 minutes.
From pipandebby.com


BROWN SUGAR CARAMEL CAKE - HANIELA'S | RECIPES, COOKIE ...
Butter again and dust with flour. Shake out excess flour. Into a large bowl, sift cake flour (3cups), baking powder (1/2stp) and table salt (1/2tsp). Set aside. In a bowl of your stand mixer, and with a paddle attachment. Or use a hand held mixer. Cream unsalted room temperature butter (2 sticks, 226 grams) with light brown sugar (1cup and 3 ...
From hanielas.com


BUTTER CAKE WITH CARAMEL FROSTING - BIGOVEN
To frost cake: When cake has cooled completely, spread frosting over one layer of cake, top with second layer, then cover top and sides of entire cake with remaining frosting. Press toasted, chopped black walnuts on the sides of the cake, if desired. Makes one 9-inch 2-layer cake, or about 10 to 12 servings.
From bigoven.com


CHOCOLATE CARAMEL CAKE - KING ARTHUR BAKING
To make the frosting for this version, add 1/3 cup (90g) smooth peanut butter to the meringue just after pouring in the sugar syrup when making your Italian Buttercream. For the filling, substitute the peanut butter filling from our Peanut Butter Fudge Buckeye Cake; use this same filling to apply an initial crumb coat to the stacked layers before adding the final frosting.
From kingarthurbaking.com


CARAMEL ICING WITH BROWN SUGAR - ALL INFORMATION ABOUT ...
Brown Sugar Caramel Icing Recipe | MyRecipes trend www.myrecipes.com. Directions. Combine first 3 ingredients in a heavy saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved. Continue cooking, stirring frequently, until mixture reaches soft ball stage (240°). Let cool slightly; add butter ...
From therecipes.info


CARAMEL APPLE LAYER CAKE WITH CARAMEL FROSTING - BAKERS TABLE
Heat oven to 350 degrees F. Spray 3 eight inch cake pans with baking spray. Set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside. In a medium bowl, mix together apples, applesauce, vegetable oil, buttermilk, eggs, egg yolk, and vanilla. Pour over dry ingredients.
From bakerstable.net


BROWN BUTTER CAKE LAYER CAKE + VANILLA BEAN BUTTERCREAM ...
Brown butter cake has a soft and downy crumb that literally melts in your mouth thanks to buttermilk and the reverse creaming method. The brown butter adds a wonderful toasty/nutty flavor to the cake that is perfect for fall! Frosted with smooth and creamy vanilla bean buttercream and some pretty rosettes, this brown butter cake is the perfect holiday centerpiece.
From sugargeekshow.com


THE BEST CARAMEL BUTTERCREAM FROSTING - TWO SISTERS
Our recipe should make enough The Best Caramel Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the …
From twosisterscrafting.com


CARAMEL ICING RECIPES - ALL INFORMATION ABOUT HEALTHY ...
Caramel Icing - Martha Stewart top www.marthastewart.com. I have been looking for a good caramel icing recipe so that I can make a favorite childhood cake and so far haven't found one. Advertisement. Martha Stewart Member. Rating: Unrated. 09/10/2008. The icing needs to simmer in the top of the double boiler for at LEAST 20 minutes. It took longer for the brown sugar to …
From therecipes.info


MINI BROWN SUGAR CAKE WITH BROWN SUGAR CARAMEL DRIP
Assembling this Mini Brown Sugar Cake: Stack and frost cake layers on a small plate or cake board using a dab of frosting to help stick the first cake layer to the board. Add an even layer of caramel buttercream between each cake layer with a small offset spatula. Add a thin coat of frosting around the cake that fully covers the cake layers.
From chelsweets.com


CARAMEL BUTTERCREAM FROSTING RECIPES
CARAMEL BUTTERCREAM FROSTING FOR BROWN-SUGAR LAYER CAKE. Use this rich butterscotch-flavored frosting to decorate Martha's spectacular Brown-Sugar Layer Cake or any dessert you please. Provided by Martha Stewart. Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes. Time 50m. Yield …
From tfrecipes.com


PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM
pumpkin layer cake with caramel buttercreamukraine live camera kiev. lamb lies down on broadway animation williamsburg iowa high school football williamsburg iowa high school football
From tbbabc.com


27 EASY AND TASTY CARAMEL FROSTING RECIPES BY HOME COOKS ...
See recipes for Caramel Buttercream Frosting and Filing too. ... Salted Caramel Apple Layer Cake with Cinnamon Marscapone Cream Frosting. all-purpose flour • baking powder • baking soda • salt • ground cinnamon • light brown sugar, packed • unsalted butter, at room temperature • fresh shredded apple, I used Cortland, use large holes of a box shredder 25 mins; 12 …
From cookpad.com


CARAMEL ICING - EASY CARAMEL BUTTERCREAM FROSTING | JULIE ...
Caramel Icing Ingredients. Butter – It’s best to use unsalted butter in this recipe, if you use salted, reduce the amount of added salt used.It’s best to soften the butter before mixing it so it combines easier. Brown Sugar – Use brown sugar rather than white in this recipe.Brown sugar contains molasses which hekps to create that beautiful caramel flavour.
From julieblanner.com


PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM
pumpkin layer cake with caramel buttercream. 100 % Plagiarism Free Papers delivered in a timely manner . michigan high school state championships football. pumpkin layer cake with caramel buttercreamstainless steel vs aluminum strength February 22, 2022 / in broccoli, cauliflower mushroom recipes / by ...
From editedessays.com


BROWN-SUGAR LAYER CAKE WITH CARAMEL BUTTERCREAM FROSTING ...
Jul 27, 2015 - This cake is even sweeter when embellished with handmade marzipan animal figures -- which aren't too hard to make if you have the patience. Jul 27, 2015 - This cake is even sweeter when embellished with handmade marzipan animal figures -- which aren't too hard to make if you have the patience. Pinterest . Today. Explore. When autocomplete results are …
From pinterest.ca


SALTED CARAMEL LAYER CAKE | LAYER CAKES | SBS FOOD
A moist, brown sugar cake is layered with a crisp cookie crumble, caramel sauce and a brown sugar-spiked cream cheese buttercream to make this cake over-the …
From sbs.com.au


BROWN-SUGAR LAYER CAKE WITH CARAMEL BUTTERCREAM FROSTING ...
Sep 19, 2012 - This cake is even sweeter when embellished with handmade marzipan animal figures -- which aren't too hard to make if you have the patience. Sep 19, 2012 - This cake is even sweeter when embellished with handmade marzipan animal figures -- which aren't too hard to make if you have the patience. Pinterest. Today. Explore. Log in. Sign up. Explore • Food And …
From pinterest.ca


BEST OUR BEST SWEET GINGER DESSERTS RECIPES, NEWS, TIPS ...
But the star of the show is the rich brown butter caramel sauce that glazes the dessert, and is soaked up by the spongy cake. Get The Recipe. 3 / 3. Anna Olson's Elegant Gingerbread Layer Cake with Raspberries and Lemon Buttercream Frosting. Layers of spiced gingerbread, sweet and tart lemon buttercream frosting, and juicy raspberries create this …
From foodnetwork.ca


CARAMEL BUTTERCREAM FROSTING FOR BROWN-SUGAR LAYER CAKE ...
Mar 18, 2018 - Use this rich butterscotch-flavored frosting to decorate Martha's spectacular Brown-Sugar Layer Cake or any dessert you please.
From pinterest.com


PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM
does japan import food gacha past countryhumans react to future. bedside lamps mid century (0) most popular racquet sports. Home; Shop. Electronics. Mobile; Laptop; Cameras; Printers; Health & Beauty . Cosmetics; Skin Care; Makeup; Toys & Games. Soft Toys; Fashion. Women’s Clothing. Dresses; Kurta Surwal; Kurti; Skirts; One-piece; Cotton Long kurti; Lehenga Choli; …
From biratpasal.com


EGGNOG LAYER CAKE WITH SALTED CARAMEL RECIPE ~ BARLEY & SAGE
How to Make Eggnog Cake. Preheat the oven to 350°F. Whisk the flour, baking powder, nutmeg, and salt together in a large bowl. In a separate bowl, whisk the brown butter, sugar, brown sugar, eggs, bourbon, and, vanilla together until combined. Stir in …
From barleyandsage.com


CARAMEL BUTTERCREAM FROSTING RECIPE - WILTON
1. In a large bowl, cream butter and shortening with an electric mixer until light and fluffy. Click to mark this step as completed. 2. Beat in caramel topping and vanilla. Click to mark this step as completed. 3. Gradually add sugar, one cup at a time. Start by mixing each cup on a low speed then beating well on medium speed.
From wilton.com


CARAMEL BUTTERCREAM LAYER CAKE RECIPES
2019-11-15 · Place a cake layer on your cake stand or serving plate and add about 1 cup of spiced salted caramel buttercream onto the first layer of cake; smooth using an offset spatula. Repeat with the 2nd layer. Top with the 3rd layer of cake upside down, spreading buttercream all over the top and sides to crumb coat the cake. Smooth using a cake …
From tfrecipes.com


CHOCOLATE PECAN PIE CAKE WITH SALTED CARAMEL - SUGAR & SPARROW
Place the next cake layer on top and repeat the process of piping the buttercream circle and filling in the center with Pecan Pie Filling and Salted Caramel. Place the final layer on top, upside down so that the bottom of the cake layer is the top of the cake. Crumb coat the cake with Brown Sugar Buttercream and place it in the refrigerator for ...
From sugarandsparrow.com


BROWN-SUGAR LAYER CAKE WITH CARAMEL BUTTERCREAM FROSTING ...
Jan 29, 2018 - This cake is even sweeter when embellished with handmade marzipan animal figures -- which aren't too hard to make if you have the patience. Jan 29, 2018 - This cake is even sweeter when embellished with handmade marzipan animal figures -- which aren't too hard to make if you have the patience. Pinterest . Today. Explore. When autocomplete results are …
From pinterest.ca


BROWN-SUGAR LAYER CAKE WITH CARAMEL BUTTERCREAM FROSTING ...
Dec 24, 2014 - This cake is even sweeter when embellished with handmade marzipan animal figures -- which aren't too hard to make if you have the patience. Dec 24, 2014 - This cake is even sweeter when embellished with handmade marzipan animal figures -- which aren't too hard to make if you have the patience. Pinterest. Today. Explore. Log in. Sign up. Explore • Food And …
From pinterest.com


Related Search