Best 4 Molasses Butter Cream Recipes
Indulge in the delectable world of sweet and creamy spreads with our curated collection of molasses butter cream recipes. These luscious treats are not just confined to toast or crackers; they are versatile culinary delights that can elevate your baking creations, enhance desserts, and add a touch of sophistication to your culinary repertoire.
Dive into the classic Molasses Buttercream Frosting, a time-honored recipe that transforms ordinary cakes and cupcakes into extraordinary confections. With its velvety texture and rich molasses flavor, this frosting is sure to become a staple in your baking adventures.
For those seeking a delightful twist, the Molasses Cream Cheese Frosting offers a tangy and creamy variation. The combination of molasses, cream cheese, and butter results in a frosting that is both smooth and flavorful, adding a touch of elegance to your favorite baked goods.
If you're in the mood for a luscious spread that goes beyond frosting, the Molasses Butter is your perfect choice. This simple yet satisfying recipe combines molasses, butter, and a hint of salt, resulting in a velvety spread that complements scones, biscuits, and even pancakes with its warm and inviting flavor.
Last but not least, the Molasses Compound Butter takes butter to a whole new level. With the addition of molasses, brown sugar, and spices, this compound butter becomes a flavor sensation, perfect for melting over grilled meats, vegetables, or even spreading on corn on the cob.
Embark on a culinary journey with our molasses butter cream recipes. From classic frostings to versatile spreads, these recipes are sure to satisfy your sweet cravings and add a touch of culinary magic to your everyday meals and special occasions.
MOLASSES CREAMS
This is one of my favorite cookie recipes - making these treats seems to put me in a holiday mood. Maybe it's the soft centers, or perhaps the spicy aroma of ginger and cloves. Whatever the case, a few Molasses Creams and a glass of milk or cup of warm tea always hit the spot!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 8 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. , Roll into walnut-sized balls. Place on ungreased baking sheets (do not flatten). Bake at 350° for 10-12 minutes or until done (centers will be slightly soft). , In a small bowl, beat the confectioner's sugar, butter, vanilla and enough milk to achieve desired consistency. Frost cookies while warm.
Nutrition Facts : Calories 154 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 122mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
WHOLE-EGG MOLASSES BUTTERCREAM
Provided by Sam Worley
Categories Dessert Kid-Friendly Molasses Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 cups
Number Of Ingredients 6
Steps:
- Bring 1 cup water to just below a simmer in a medium saucepan over medium-low heat. Using a handheld whisk, combine eggs, sugar, and salt in the bowl of a stand mixer. Place bowl on top of saucepan (it should not touch water) and cook egg mixture, whisking constantly, until lightened in color, thickened slightly, and an instant-read thermometer registers 160°F. Remove from heat and beat with stand mixer fitted with the whisk attachment on medium speed until completely cooled and tripled in volume, about 10 minutes. Add butter, 1-2 Tbsp. at a time, beating well after each addition until fully incorporated. Add vanilla and molasses and beat on medium-low speed until just combined.
- Do Ahead
- Buttercream can be made and refrigerated up to 5 days in advance or frozen up to 1 month. To use refrigerated buttercream, let sit at room temperature until soft, at least 2 hours. Beat with stand mixer fitted with the paddle attachment on medium speed until smooth. If texture is not smooth, beat in a little water, 1 tsp. at a time. To defrost, transfer buttercream from freezer to refrigerator to thaw overnight. Then follow the instructions for using refrigerated buttercream.
MOLASSES BUTTER CREAM
I found this recipe in an old Pioneer Cookbook. I love sweet molasses on a piece of 'johnny cake' or a corn muffin, especially hot from the oven! This creamy syrup is a delicious treat.
Provided by Elly in Canada
Categories Sauces
Time 11m
Yield 1 cup syrup
Number Of Ingredients 3
Steps:
- Mix all ingredients in a heavy saucepan.
- Cook slowly over low heat until mixture turns into a smooth syrup, it will take 6 - 10 minutes.
- Cool before serving, I like it best at room temperature.
Nutrition Facts : Calories 1651.4, Fat 129.2, SaturatedFat 81.4, Cholesterol 376.7, Sodium 756.7, Carbohydrate 129.5, Sugar 93.7, Protein 3.6
PEANUT BUTTER MOLASSES COOKIES
These peanut butter cookies stay nice and soft. They have an unusual spice cookie taste.
Provided by Susan Kaman
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the butter, peanut butter and 1/2 cup white sugar until smooth. Stir in the honey, molasses, egg and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, cinnamon and ginger. Stir the dry ingredients into the molasses mixture until well blended. Roll dough into walnut sized balls and roll the balls in the remaining 1/2 cup of sugar. Place cookies 2 inches apart onto the prepared cookie sheets. Press a criss cross into the top with a fork.
- Bake for 8 to 10 minutes in the preheated oven. Cool on the baking sheet for 5 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 76.6 calories, Carbohydrate 13.2 g, Cholesterol 8.6 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 67.7 mg, Sugar 9 g
Tips:
- Use unsalted butter: This will give you more control over the flavor of your frosting.
- Soften the butter to room temperature: This will make it easier to cream together with the other ingredients.
- Gradually add the molasses: This will help prevent the frosting from becoming too thin or runny.
- Beat the frosting until it is light and fluffy: This will incorporate air into the frosting and make it smooth and creamy.
- Use the frosting immediately or store it in the refrigerator for later use: The frosting will keep in the refrigerator for up to 2 weeks.
Conclusion:
Molasses butter cream is a delicious and versatile frosting that can be used on a variety of cakes, cupcakes, and other desserts. It is easy to make and can be customized to your liking by adding different flavors or extracts. Whether you are a beginner or an experienced baker, molasses butter cream is a great frosting to try.
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