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
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 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 (FOR EVERYONE, INCLUDING VEGANS!)
I found this recipe at Allrecipes (submitted by LenoreRockchild) and I used it to modify an Isa (best vegan chef ever!) cupcake recipe, Fauxstess Cupcakes. I am currently trialing how this recipes freezes and I will update when I see how it goes.
Provided by KristinV
Categories Vegan
Time 20m
Yield 24 cupcakes worth
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.
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