Posts Tagged ‘Buttercream’

I’m kind of obsessed with caramel lately, especially when there is salt involved.

frosted cupcake 3

Ever since I made these bars a few months ago, caramel has been on the top of my list for delicious dessert ingredients.  There is something about the rich flavor and silkiness that keeps you going back for more.  After seeing this Caramel Sauce at Trader Joes so many times, I finally gave in and bought a jar.  In order to keep myself from eating the entire thing with a spoon, I figured I should use it in a recipe.

caramel sauce

What better way to use the sauce than in buttercream?  It creates a delicious icing that has the perfect hint of salt and caramel flavors, but not in an overwhelming way.  To keep the buttercream from being too sweet, I used cream cheese as a thickening agent.  That way, I didn’t have to use too much extra sugar.

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This Salted Caramel Buttercream would go well on top chocolate or vanilla cake, maybe with some sort of peanut butter filling.  I used it to ice some low fat vegan chocolate cupcakes.  It’s all about balance;-)

Start with room temperature butter and cream cheese

butter and cream chs

Beat them in a mixer on high for a few minutes, until light and fluffybutter cream cheese creamed

Add confectioners’ sugar carefully, when mixed in turn mixer back to high speed

add sugar

Beat in vanilla

add vanilla

Then add the caramel sauce add caramel

Beat on high speed until all ingredients are well combined; if frosting is too liquidly, add extra sugar

caramel buttercream

Use to top cake, cupcakes or eat with a spoon

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Salted Caramel Buttercream


1/2 cup unsalted butter (1 stick), softened

1 8-ounce package of cream cheese, softened (I used reduced fat)

2 1/2 cups confectioners’ sugar*

1 teaspoon vanilla extract

1/2 cup salted caramel sauce


Beat butter and cream cheese in a mixer on high for a few minutes, until light and fluffy

Add confectioners’ sugar carefully, when mixed in turn mixer back to high speed

Beat in vanilla

Then add the caramel sauce; beat on high speed until all ingredients are well combined

*If frosting is not firm enough at this point, add more confectioners’ sugar, 1/2 cup at a time

frosted cupcake 6

Have you found any new products for baking recently?

frosted cupcake 13

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As I take a look at some of the last month’s activities I guess it shouldn’t be surprising that my pants don’t fit…

We had our 5th annual Thanksgiving with Friends

(the infamous dinner with 8 desserts)


Had and fulfilled intense cookie cravings

Tried to make the perfect cookie

Baked the Brown Eyed Baker’s Peanut Butter Oatmeal Chocolate Chip Cookies

oat pb choc cookies 2

Not pictured but worth mentioning, made Jessica’s Cookie Dough Dip in Chocolate Chip, Snickerdoodle and Chocolate Fudge

Went home to visit with family

The sister made chocolate covered pretzels

jess making pretzles 7

pretzels 3

Dad gave me photography lessons

dad with camera 2

Mom made a zillion cakes

(Outrageous Brownie with Peanut Butter Icing and Chocolate Ganache)

brownie 3

(Pumpkin Cake with White Chocolate Buttercream and Cinnamon Whipped Cream)

pumpkin cake 3

(The third cake was a Chocolate Cake with Vanilla and Chocolate Buttercream)

dessert table

Went home again for the 14th Annual Christmas Eve Brunch with my best friends from home

girls 2

It snowed, so I rushed to the train to beat the blizzard

snow 2

snow 1

And since it was snowing, I had to make a trifle

trifle 4

We celebrated New Year’s Eve

With Frozen Yogurt Pie

And Chocolate Dipped Peanut Butter Sandwiches

finished 1

This delicious food and the fun events with family and friends was definitely worth gaining a few pounds.  Better keep reminding myself as I fill up on vegetables over the next few weeks;-)

What memorable food did you eat this holiday season?

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This recipe was a complete accident.  I was making Cookie Dough Topped Brownies and feeling over-confident in my memory of the brownie ingredients.  When I got past the step of stirring in sugar, I realized something was wrong.  The batter was much thicker than it should be.

Fortunately, I realized that my mistake was adding 50% more sugar than the recipe called for.  Rather than throw everything away at that point, I added 50% extra of every thing else.  As a result, I had an extra 9X9 pan of brownies and nothing to do with them…

Until I thought about what was in my freezer.  Did you know that buttercream stores very well in the freezer?  How about some White Chocolate Buttercream?

And then I looked again.  Did you know that mocha ganache also freezes well?  I happened to have extra from my Chocolate Chip Cookies with Mocha Ganache

Do you see where I’m going with this?

Oh that is right, one rich chocolate brownie topped with not one, but two incredible toppings.

Thanks to a small mistake and leftovers from baking, I made Brownies with White Chocolate Buttercream and Mocha Ganache, another delicious dessert for our Thanksgiving with Friends.

Make these.  No mistakes necessary.

Brownies with White Chocolate Buttercream and Mocha Ganache

Makes 16 brownies (more if you want small pieces, brownies are very rich)


Brownie (recipe from Baker’s)

2 ounces unsweetened chocolate

6 tablespoons unsalted butter (3/4 stick)

1 cups sugar

1 large eggs

1/2 teaspoon vanilla

1/2 cup all purpose flour

White Chocolate Buttercream

2 ounces baking white chocolate

1/4 cup heavy whipping cream

2 1/2 tablespoons milk (any type is fine)

1/2 cup (1 stick) unsalted butter, softened

3/4 cup plus 2 tablespoons confectioners’ sugar

Mocha Ganache

5 ounces semi-sweet baking chocolate

1/4 cup extra-strong brewed coffee

5 tablespoons unsalted butter, softened



Pre-heat oven to 350 degrees

Melt butter and chocolate in large sauce pan over low to medium heat

Stir in sugar

Stir in eggs and vanilla

Whisk in flour until smooth

Pour into a 9×9 pan lined with foil and greased or sprayed with cooking spray

Bake for 20-25 minutes or until knife comes out clean


While brownies are cooling, make buttercream

Combine the white chocolate and whipping cream in a medium saucepan on low-medium heat, stirring continuously

Remove from heat and stir in milk

Refrigerate for mixture for half hour

When white chocolate mixture is cool, finish making the buttercream

Beat the butter until creamy

Beat in confectioners’ sugar until butter and sugar are light and fluffy

Now beat in the cooled white chocolate mixture until buttercream is creamy and light

Spread over cooled brownies and refrigerate until buttercream hardens slightly


While brownies with buttercream are chilling, prepare ganache

Chop up the chocolate, coarsely, and prepare extra-strong coffee

Slice up your butter and set aside

Now set up your double boiler; bring water to a simmer in medium pot over low-medium heat

Place heat-proof bowl of chocolate over the pot

Pour the coffee over your chocolate

Continuously stir until chocolate is melted and smooth

Remove bowl from heat and whisk in the butter until creamy

Then allow ganache to cool, stirring occasionally

Ganache is ready when the mixture gets nice and thick

Spread over buttercream layer

Keep brownies stored in a cool place



What would you do with extra brownie?

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