New & Improved Salted Caramel Frosting #desserts #cream

New & Improved Salted Caramel Frosting #desserts #cream

I chose to begin an icing segment in the wake of taking numerous proposals from Y-O-U, so thank you for continually serving to improved my substance. Talking about enhancements, have you tried the new search work yet? Before, on the off chance that you looked for "vanilla cake" in the hunt bar in my sidebar, you'd get each and every post where I notice "vanilla" or "cake." So, similar to, each post. However, it's been refreshed! Test it out. Take a stab at scanning for "salted caramel" utilizing the inquiry bar in the sidebar. First results are on the whole plans with salted caramel in the title, not posts where I basically notice "salted" or "caramel." YAY for streamlined looking!

How about we return to this icing business. I really posted a salted caramel icing formula on my blog 4 years back. It's magnificently flavorful, BUT I've had perusers report back with certain issues. The icing is excessively thick! More like a nougat sweet than a smooth icing. I've been working at improving it since it's taste is right on target and I don't need you to pass up this delectable wantonness.

In this way, utilizing the equivalent accurate fixings, I changed the planning of when to include the overwhelming cream. In the first place, we'll include some when we make the dark colored sugar caramel sauce. That is stage 1. At that point we'll include somewhat more when we're whipping the confectioners' sugar into the cooled dark colored sugar caramel sauce. That is stage 2. The expansion of fluid in stage 2 changes the surface totally, however doesn't adjust the taste by any means. With this one minor change, this salted caramel icing is totally patched up. How's that for a makeover?


New & Improved Salted Caramel Frosting #desserts #cream


  • 1/2 cup (1 stick or 115g) unsalted butter
  • 1 cup (200g) packed light or dark brown sugar (I prefer dark)
  • 5 – 6 Tablespoons heavy cream, divided*
  • 1/4 teaspoon salt
  • 2 and 1/2 cups (240-300g) confectioners’ sugar, sifted
  • optional garnish: salted caramel sauce


  1. Melt the butter in a small saucepan over medium heat. Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly until sugar is dissolved. 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.
  2. With a hand or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners’ sugar and 3 more Tablespoons of heavy cream. Slowly add 1/2 cup more confectioners’ sugar until you reach the desired consistency. Add 1 more Tablespoon heavy cream if you find the frosting too thick.
  3. Frost cake or cupcakes and garnish with salted caramel sauce, if desired.

For more detail :

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