Best 2 Caramel Buttercream For Chocolate Caramel Layer Cake Recipes
**Caramel Buttercream: The Perfect Frosting for Your Chocolate Caramel Layer Cake**
Indulge in a taste of sheer bliss with our decadent Caramel Buttercream Frosting, the crowning glory of our Chocolate Caramel Layer Cake. This luscious frosting is a symphony of flavors, combining the richness of caramel with the velvety smoothness of buttercream. Whether you're a seasoned baker or just starting out, our easy-to-follow recipe will guide you through the process of creating this irresistible frosting. With its perfect balance of sweetness and a hint of saltiness, this frosting will elevate your cake to a new level of deliciousness. And if you're looking for more mouthwatering treats, be sure to check out our collection of recipes, including the classic Chocolate Caramel Layer Cake, the indulgent Salted Caramel Brownies, and the irresistible Caramel Apple Pie.
CARAMEL BUTTERCREAM LAYER CAKE
Four layers of light and airy sponge cake are stacked and assembled using a rich, caramel-based buttercream. Martha made this recipe on Martha Bakes episode 604.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter bottom and sides of two 9-by-2-inch round cake pans. Line pans with parchment paper rounds and butter again. Dust with flour; tap out excess. In a small bowl, sift together flour and cornstarch.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 3/4 cup sugar on high speed until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry mixer bowl and whisk attachment.
- Combine egg whites and salt in mixer bowl, and whisk on medium speed until soft peaks form, about 1 1/2 minutes. With mixer running, slowly add remaining 6 tablespoons sugar; continue whisking until stiff and glossy, about 1 minute more.
- Fold egg-white mixture into egg-yolk mixture. In three additions, fold reserved flour mixture into egg mixture. Divide batter between prepared pans, smoothing tops with an offset spatula. Bake until light golden brown and a cake tester inserted in the center comes out clean, about 20 minutes.
- Transfer pans to wire racks to cool slightly; turn out cakes, remove parchment paper, and let cool completely.
- Using a serrated knife, halve each cake horizontally to form 2 layers. Transfer 1 layer to a serving platter and spread 1 cup frosting evenly on top. Set another cake layer on top, and repeat process with more frosting and remaining cake layers. Spread 1 1/2 cups frosting over entire cake. Refrigerate until firm, about 30 minutes. Spread remaining 2 1/2 cups frosting over cake, smoothing the top and sides. Use a cake comb to give sides of cake a decorative finish, if desired. Serve immediately, or refrigerate up to 2 days; let cake come to room temperature before serving.
CARAMEL BUTTERCREAM FOR CHOCOLATE CARAMEL LAYER CAKE
Use this recipe as the frosting and/or filling for a decadent chocolate dessert, such as our Chocolate Caramel Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- Make caramel: Pour 1/4 cup water into a medium heavy-bottom saucepan. Add 1/2 cup plus 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until sugar is dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush 2 or 3 times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until syrup is dark amber.
- Immediately remove from heat; carefully pour in cream (caramel will bubble vigorously). Stir caramel until smooth. Transfer to a bowl; let cool.
- Whisk together remaining 1/2 cup plus 2 tablespoons sugar, the egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
- Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff. Reduce speed to medium low; add butter, a few tablespoons at a time. Continue whisking until smooth.
- Switch to paddle attachment. Add caramel and vanilla; beat on lowest speed until combined, 3 to 5 minutes. The buttercream can be made 2 days ahead and stored in the refrigerator. Before using, bring frosting to room temperature; return to mixer and beat with the paddle attachment until smooth.
Tips and Tricks for Making Caramel Buttercream:
- Use high-quality butter: The quality of your butter will greatly impact the taste and texture of your buttercream. Use unsalted butter so you can control the amount of salt in the recipe.
- Beat the butter until it's light and fluffy: This will help incorporate air into the buttercream, making it smooth and creamy. Beat the butter for at least 2 minutes, or until it's doubled in volume.
- Add the powdered sugar gradually: Adding the powdered sugar all at once can make the buttercream grainy. Add it in small batches, beating well after each addition.
- Use a double boiler to melt the caramel: This will help prevent the caramel from burning. Place the caramel in a heatproof bowl set over a saucepan of simmering water. Stir the caramel constantly until it's melted and smooth.
- Cool the caramel before adding it to the buttercream: If you add hot caramel to the buttercream, it will melt the butter and make the buttercream runny. Let the caramel cool to room temperature before stirring it into the buttercream.
- Taste the buttercream and adjust the sweetness as needed: Caramel buttercream can be very sweet, so taste it before serving and adjust the amount of powdered sugar as needed.
Conclusion:
Caramel buttercream is a delicious and versatile frosting that can be used to frost cakes, cupcakes, and other desserts. It's easy to make and can be customized to your liking. With these tips, you can make perfect caramel buttercream every time.
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