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
FLUFFY CARAMEL FROSTING
A fluffy caramel frosting.
Provided by Anjali
Categories Desserts Frostings and Icings
Time 30m
Yield 18
Number Of Ingredients 5
Steps:
- Place condensed milk in a saucepan. Cook over low heat, stirring constantly, until caramel forms; about 15 minutes.
- Beat caramel, cream cheese, brown sugar, and vanilla extract together in a bowl using an electric mixer until smooth. Add whipped topping and beat until just combined.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 17.3 g, Cholesterol 21.1 mg, Fat 9.4 g, Protein 2.8 g, SaturatedFat 6.6 g, Sodium 68.3 mg, Sugar 17 g
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
CARROT CAKE WITH SALTED CARAMEL-CREAM CHEESE FROSTING
Traditional carrot cake studded with pecans, spread with sweet cream cheese frosting and topped with a layer of salted caramel sauce and sea salt becomes a showstopper dessert for any occasion.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of four 8-inch round cake pans with shortening.
- In large bowl, beat cake mix, milk, melted butter, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes. Stir in carrots and pecans. Spoon and spread batter evenly in pans (about 1 1/4 cups batter each).
- Bake 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to cooling rack; cool completely, about 1 hour.
- In large bowl, beat cream cheese and softened butter with electric mixer on medium-high speed until smooth. Beat in 1/4 cup caramel sauce and the vanilla. On low speed, beat in powdered sugar, 1 cup at a time, until smooth and creamy.
- Frost cake using 2/3 cup between layers. Frost sides with a thin layer of frosting so sides are covered but still showing through. Spread remaining frosting on top. Refrigerate uncovered at least 2 hours.
- When ready to serve, carefully pour and spread 1/3 cup caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake.
Nutrition Facts : Calories 610, Carbohydrate 65 g, Cholesterol 135 mg, Fat 7, Fiber 1 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 31 g, TransFat 1 g
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