Brown Sugar Caramel Rum Buttercream Recipes

BROWN SUGAR BUTTERCREAM

Steps:

• In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.
• Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes.
• Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated.

BROWN SUGAR CAKE WITH RUM-CARAMEL SAUCE

Steps:

• Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In large bowl, beat sugars and butter with electric mixer on low speed until well blended. Add milk, vanilla and eggs. Beat on medium speed 2 minutes.
• Beat in flour, baking powder and salt until mixture is smooth and well blended. Spread in pan.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely, about 2 hours.
• In 1-quart saucepan, heat caramel topping and rum over low heat, stirring occasionally, until well blended and warm. Serve warm topping over slices of cake.

BUTTER RUM CARAMELS

Steps:

• Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment.
• Bring brown sugar, cream, butter, salt, and 1/4 cup rum to a boil in a 3- to 4-quart heavy saucepan, stirring until butter is melted, then boil over moderate heat, stirring frequently, until thermometer registers 248°F (firm-ball stage), about 15 minutes. Remove from heat and stir in vanilla and remaining teaspoon rum. Pour into baking pan and cool completely until firm, 1 to 2 hours. Invert caramel onto a cutting board, then discard parchment and turn caramel glossy side up. Cut into 1-inch squares.

BROWN SUGAR CARAMEL RUM BUTTERCREAM

Steps:

• Combine brown sugar and water in a small saucepan and bring to a boil. Continue to boil until sugar has reached soft-ball stage (235-240F).
• Meanwhile, place egg whites into a clean, stainless-steel mixer bowl and with the whip atachment, beat on low speed until foamy. Raise the speed to medium high and whip until stiff, but not dry.
• While the mixer is running, add your brown sugar syrup slowly into the beaten egg whites in a steady stream. continue beating on high speed until the mixture has cooled down--about 3 minutes.
• Add the softened butter 1 tablespoons at a time with the mixer running. Add vanilla and rum. Keep beating the buttercream until it is smooth and creamy.
• Please Note: After you add the soft butter, the buttercream is going to "break" meaning it will look curdled and runny. Don't worry! Keep on whipping and it will come together!.

RUM CARAMEL CAKE

Steps:

• For the cake:
• Preheat oven to 350 degrees F. Spray 3 (8-inch) round cake pans with nonstick butter-flavored baking spray; set aside.
• In a large bowl, beat cake mix, rum, water, eggs, and oil on low speed with an electric mixer for 30 seconds. Scrape down sides of bowl and beat for 2 more minutes on medium speed.
• Divide batter evenly between prepared cake pans. Bake in preheated oven for 20 to 25 minutes, or until tester comes away clean. Cool completely before icing.
• For the icing:
• In a medium saucepan over medium-low heat, melt butter with brown sugar and rum extract. Bring to a boil, stirring constantly. Add milk and bring to a hard boil. Stirring constantly, until sugar is completely dissolved; about 2 minutes.
• Let cool to room temperature and transfer to a medium bowl. Use an electric mixer on medium speed to beat in powdered sugar until smooth. If too thick, add a little milk. If too thin, add a little powdered sugar.
• Using an offset spatula, evenly spread icing on top of each cake round. Stack and ice the top of the cake. You may have frosting leftover.

CARAMEL BUTTERCREAM FROSTING FOR BROWN-SUGAR LAYER CAKE

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.

BUTTER RUM CARAMELS

Steps:

• Butter an 8-inch square metal baking pan (do not use glass) and set on a rack. In a 5-quart heavy kettle cook cream, sugars, corn syrup, butter, and salt over moderate heat, stirring constantly with a wooden spoon and washing down any sugar crystals clinging to side of pan with a brush dipped in cold water, until sugars are completely dissolved, about 15 minutes. Boil mixture, without stirring, until a candy or digital thermometer registers 245°F., about 15 minutes. Remove pan from heat and add extract, swirling pan until combined. Immediately pour caramel into baking pan set on rack and cool completely. Chill caramel until firm, at least 12 hours, and up to 1 week.
• Line a cutting board with wax paper and invert caramel onto it. Bring caramel to room temperature, about 30 minutes. With an oiled sharp knife cut caramel into pieces, each about 3/4 inch long and 1/3 inch wide.
• Individually wrap caramel pieces in wax paper or candy wrappers or layer between sheets of wax paper (do not use foil or parchment) in an airtight container. Caramels keep at cool room temperature 2 weeks.

CARAMEL-RUM SAUCE

Steps:

• Combine sugar and cornstarch in a heavy saucepan.
• Stir in cream, water and corn syrup.
• Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
• Cook and stir for 2 minutes more.
• Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
• Let mixture stand at room temperature until cooled.
• Store in refrigerator for up to 2 months.

BROWN SUGAR CARAMELS

Steps:

• Oil an 8-by-8-by-2-inch square pan. Cut a piece of wax paper to fit bottom of pan; oil. Place paper in pan and reserve.
• Combine cream and milk in a 2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power microwave oven for 3 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Stir in sugars until dissolved. Cook, uncovered, for 18 minutes, stirring carefully twice.
• Remove from oven and stir in butter until melted. Pour into the reserved pan, scraping thoroughly.
• Refrigerate until set firm, several hours or overnight. Run the tip of a small knife around inside edge of pan. Use the knife to lift the caramel and paper out of the pan. Cut into small squares. Peel the paper away from the caramels. Wrap and store in refrigerator