CARAMEL BUTTERCREAM FOR BANANA CUPCAKES
Pair this rich frosting with our Banana Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Bring 1/2 cup plus 2 tablespoons sugar and the water to a boil in a medium saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until caramel is dark amber. Remove from heat, and slowly add cream, stirring with a wooden spoon until smooth. Let cool.
- Beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Transfer to a large bowl.
- Place whites and remaining 1/2 cup sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
- Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add beaten butter, cup at a time, whisking well after each addition. Whisk in vanilla.
- Switch to paddle attachment. With mixer on low speed, add caramel, and beat until smooth, 3 to 5 minutes.
MOCHA WHOOPIE PIES WITH CARAMEL BUTTERCREAM
Soft chocolate cookies, with a touch of espresso, are filled with a caramel buttercream.
Provided by Food Network Kitchen
Time 2h
Yield 12 whoopie pies
Number Of Ingredients 16
Steps:
- Line 2 baking sheets with parchment and lightly coat with nonstick spray.
- Whisk together the flour, cocoa powder, espresso powder, baking soda and salt in a medium bowl. Beat the brown sugar, butter and vanilla together in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
- Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each into a round and slightly smooth the top of each mound. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 400 degrees F.
- Bake until the tops of the cookies bounce back when gently touched, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
- Beat the butter in a large bowl with an electric mixer on medium speed until fluffy. Gradually add half of the confectioners' sugar, beating. Beat in the milk 1 tablespoon at a time, then add the remaining sugar and beat until incorporated, smooth and creamy, scraping the bowl as needed, about 3 minutes. Mix in the vanilla. Beat in the dulce de leche until smooth.
- Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottoms facing in--to make a sandwich.
- Yield: 12 whoopie pies
- Active Time: 40 minutes
- Total Time: 2 hours (includes chilling and cooling times)
- Ease of preparation: easy
SALTED CARAMEL VANILLA BUTTERCREAM
Provided by Food Network
Categories dessert
Time 10m
Yield 4 cups buttercream (enough to decorate one 7-inch cake)
Number Of Ingredients 6
Steps:
- Beat the butter with a mixer on medium-high speed until light and fluffy, 2 minutes. Reduce the speed to low and gradually add the confectioners' sugar 1 cup at a time. Then mix in the caramel, vanilla and salt. Mix in the cream to loosen the frosting.
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.
Provided by LenoreRockchild
Categories Desserts Frostings and Icings Buttercream
Time 20m
Yield 16
Number Of Ingredients 6
Steps:
- Stir the margarine and brown sugar together in a pan. Bring to a boil over medium-high heat, stirring constantly, and cook for 1 minute until dark brown. Remove from heat, and whisk in the soy milk and vanilla extract until smooth.
- Beat the shortening together with 2 cups confectioners' sugar in a mixing bowl until well blended. Continue beating, and gradually add the brown sugar mixture, alternating with the remaining confectioners' sugar.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 46.6 g, Fat 12.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 70.6 mg, Sugar 45.8 g
CARAMEL BUTTERCREAM FROSTING
Caramel is surprisingly easy to make and imparts a rich, delicious flavor to this buttercream frosting. Use it to decorate our Caramel Layer Cake or Caramel Chiffon Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 7 cups
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath. In a medium saucepan, bring 1 1/4 cups sugar and 1/2 cup water to a boil, stirring until sugar has dissolved. Brush down sides of pan with a damp pastry brush, and cook, without stirring, until dark amber. Immediately dip bottom of pan in ice-water bath to stop the cooking. Gradually stir in cream until completely smooth.
- Combine remaining 1 cup sugar, egg whites, and salt in the bowl of a stand mixer set over (not in) a pot of simmering water. Whisk constantly until sugar has dissolved, and mixture is warm and feels completely smooth when rubbed between fingertips. Transfer bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and bottom of bowl is cool to the touch, about 10 minutes.
- Add butter, 2 tablespoons at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and slowly beat in caramel until incorporated. Increase speed to high (mixture will look curdled) and continue beating until smooth, about 3 minutes. Switch to paddle attachment and beat on low, 2 minutes more. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, return to room temperature and beat until smooth.
CARAMEL BUTTERCREAM FROSTING
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
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
CARAMEL BUTTERCREAM
Make and share this Caramel Buttercream recipe from Food.com.
Provided by Roxanne J.R.
Categories Dessert
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Beat the butter, then mix in the dulce de leche until smooth.
- Beat in the caramel sauce and then the powdered sugar.
Nutrition Facts : Calories 1181, Fat 69.3, SaturatedFat 43.8, Cholesterol 183.6, Sodium 153.7, Carbohydrate 146.6, Fiber 0.4, Sugar 117.5, Protein 1.3
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