Monday, August 20, 2012

Sweeeeeeeeeeeet!

How about taking things a little bit further?


That's what I challenged myself with when I recently appeared at the Annoyance Theatre's 25th Anniversary Celebration. They asked me to bring food and I settled on my Triple Threat Brownies.

But I wanted to add even more flavor and goodness. That's what makes for a sure foodgasm--the extra that takes things over the top.

Buttercream frosting? Easy. But why not make a buttercream frosting they won't stop talking about! So here's my caramel buttercream frosting.

This is great, by the way, on top of my Triple Threat brownies--you can find the recipe in an earlier blogpost. 

Or check out the episode again, where I show how to make these addictive sweets.


Caramel Buttercream Frosting

INGREDIENTS
1 recipe caramel sauce (see recipe below), cooled
1 1/2 sticks butter, room temperature
5 cups confectioners’ sugar

DIRECTIONS
Make sure the caramel sauce has cooled completely. In a mixer, beat the butter using the flat beater of your mixer. Add in the caramel sauce and beat till it’s combined.

Start adding in the sugar, a few cups at first, then in smaller amounts, until the frosting reaches the consistency you like.

Now it is ready to use to frost cakes or on top of my Triple Threat Brownies.

Caramel cream sauce recipe
Makes a little over 1 cup of sauce.

INGREDIENTS
1 cup of sugar
Water (enough to cover the sugar)
6 tablespoons butter
1/2 cup heavy whipping cream

DIRECTIONS
Put the sugar into a heavy-bottomed medium saucepan and put in enough water to just cover the sugar and it looks like wet sand. Before starting, take a wet paper towel and wipe the insides of the pot down to the water/sugar mixture. This is to ensure no sugar burns on the sides. Heat the sugar and water on moderately high heat. Don’t stir at all, you can lightly swirl the mixture in the pan. Be very careful at the heated cooked sugar reaches very high temperatures and can burn easily.

Let the water boil off until the sugar starts to bubble and the mixture gets thicker and starts to turn color. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Then slowly add the cream to the pan and continue to whisk to incorporate. Note that when you add the butter and the cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cool in the pan.

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