SALTED CARAMEL FROSTED BROWNIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h35m
Yield 20 servings
Number Of Ingredients 13
Steps:
- For the brownies: Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking pan with foil or parchment paper.
- In the top of a double boiler over medium heat, heat the chocolate and butter, stirring, until melted, about 5 minutes. Add the granulated sugar and stir gently until combined. Remove from the heat.
- In a separate bowl, gently whisk the eggs. Add a small splash of the chocolate mixture to the eggs, stirring immediately (but still gently). Then add the tempered eggs into the chocolate, stirring constantly. Add the flour and stir until combined. Pour the batter into the prepared baking pan and spread to even out the surface.
- Bake until just beginning to crisp at the edges, 25 to 30 minutes. Let cool completely in the pan.
- For the salted caramel sauce: Add the brown sugar, cream, butter, vanilla and salt to a pan and cook over medium heat, whisking occasionally, until thickened and combined, about 5 minutes. Remove from the heat and allow to cool.
- For the salted caramel buttercream: Add the confectioners' sugar, butter and cream to a mixer fitted with the paddle attachment. Mix until light and fluffy, 3 to 4 minutes. Turn the mixer off, drizzle in the salted caramel sauce, turn the mixer back on and mix until combined.
- To frost the brownies: Remove the cooled brownies from the pan, spread with the buttercream and cut into individual pieces.
SALTED CARAMEL FROSTING
Unbelievably buttery and smooth, the addition of dark, slightly bitter caramel and an extra pinch of salt creates a sophisticated treat that elevates any baked good. My favorite uses are spread over 24 vanilla cupcakes, or with my Very Good Chocolate Cake.
Provided by Shire Born
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, 6-10 minutes.
- Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
- Beat butter and salt on high in a large bowl until light and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
- Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes.
- For easiest spreading, cover and refrigerate until stiff, about 45 minutes, before using. If not, spread and enjoy!
Nutrition Facts : Calories 1049.7, Fat 80.1, SaturatedFat 50.6, Cholesterol 223.9, Sodium 894.4, Carbohydrate 86, Sugar 84, Protein 1.3
CARAMEL FROSTING
Creamy caramel frosting puts the crowning touch on spiced cupcakes and other scrumptious flavors. Our Test Kitchen's recipe is rich with spreadable goodness.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/3 cups.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine the brown sugar, butter, milk and salt. Cook and stir over low heat until sugar is dissolved. , Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber in color. Transfer to a small bowl; cool to room temperature., Gradually beat in confectioners' sugar until frosting achieves spreading consistency.
Nutrition Facts : Calories 118 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
SALTED CARAMEL GLAZE
A simple recipe that is good for dipping apples, served over ice cream, and on top of brownies or apple pie.
Provided by Jillieann
Yield 8
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan. Add white and brown sugars and bring to a boil, stirring constantly. Stir in cream and return to a boil. Boil, stirring constantly, for exactly 2 minutes. Remove from the heat and stir in salt.
- Allow glaze to cool completely, 30 to 45 minutes. Place in the refrigerator to chill, 8 hours to overnight.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 13.4 g, Cholesterol 35.6 mg, Fat 11.3 g, Protein 0.4 g, SaturatedFat 7.1 g, Sodium 118.4 mg, Sugar 12.9 g
SALTED CARAMEL BUTTERCREAM
Use the leftover caramel from this rich, sweet-and-salty frosting to give your cake or cupcakes (like our One-Bowl Chocolate Cupcakes) an extra-special swirl effect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 35m
Yield Makes 7 cups
Number Of Ingredients 7
Steps:
- Combine 2 1/2 cups sugar and 3/4 cup water in a medium saucepan. Bring to a boil over high, stirring just until sugar dissolves. Cook, swirling the pot occasionally (not stirring), until dark amber, about 10 minutes. Remove from heat; slowly stir in cream until caramel is smooth (mixture will splatter). Set aside to cool.
- Whisk together egg whites, kosher salt, and remaining 1 cup sugar in the bowl of a stand mixer set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is smooth and warm to the touch. Transfer bowl to mixer fitted with the whisk attachment; beat on medium-high speed until mixture is 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 1 1/2 cups caramel with mixer on medium speed, and whisk until incorporated. Increase to high speed (the mixture will look curdled), and continue to whisk until smooth, about 3 minutes. Switch to the paddle attachment and beat on low speed for 2 minutes to remove air bubbles. Frost cake or cupcakes. Drizzle remaining caramel over the top, then swirl with a skewer or toothpick. Sprinkle with flaky salt, if desired.
SALTED CREAM CHEESE CARAMEL FROSTING
Caramel AND Cream Cheese!!! As an idea, decorate top of cake or cupcakes after frosting with chocolate covered espresso beans.
Provided by gailanng
Categories Dessert
Time 40m
Yield 1 cake frosting
Number Of Ingredients 11
Steps:
- Combine the sugar, water and corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
- Cover the saucepan and let it cook over medium heat for 3 minutes. Do not open lid.
- After 3 minutes, remove the lid, increase the heat to medium and bring to a boil.
- Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn't burn. Stirring forms sugar crystals and it will become grainey.
- Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
- Carefully pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot. Stir the mixture; add the butter, lemon juice and salt. Stir, again, until combined.
- Pour caramel into a heat-proof measuring cup. Stir occasionally and allow to cool until thickened and warm to the touch, about 20 minutes.
- Beat butter and cream cheese at medium speed until creamy.
- Add 4 cups sifted powdered sugar into the butter/cream cheese mixture and beat to combine.
- Add 3/4 cup of the prepared salted caramel and beat to combine.
- Add additional powdered sugar until the frosting is the sweetness and consistency desired.
Nutrition Facts : Calories 5185, Fat 263.7, SaturatedFat 162.4, Cholesterol 777.9, Sodium 2924.3, Carbohydrate 723.2, Sugar 686.6, Protein 14.2
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