I made it with the Salted Caramel Frosting and it was TDF - thanks!http://eat.at/swap/forum1/138479_CIs_REC_Rich_&_Tender_Yellow_Cake
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the Rich and Tender Yellow Cake from Cook's Illustrated - posted by Charlie - is FABULOUS!!
- Thread starter cheezz
- Start date
REC: Salted Caramel Frosting (Sandi in Hawaii posted this.... it's a terrific recipe!)
my notes are in brackets.
Salted Caramel Frosting
http://www.chow.com/recipes/12100
Looks can be deceiving: This frosting may resemble plain old vanilla, but one bite proves it’s much more. The addition of dark, slightly bitter caramel and an extra pinch of salt lends sophistication. Top some Vanilla Bean Cupcakes with this for an adult take on a childhood favorite.
Game plan: We used this frosting immediately after making it and again after it had set up, and found we liked it better after it had cooled and hardened slightly. (note: I preferred to use it straighaway - when you refrigerate it, it becomes too hard to spread). However, if you’re in a hurry, you can use it right away; the frosting just may not be as perky as you’d like.
This can be made ahead, tightly covered, and refrigerated—it will last up to 7 days. Let it come to room temperature before using. One batch will frost 24 cupcakes. (Note: made enough to frost 18 cupcakes)
INGREDIENTS
* 1/4 cup granulated sugar
* 2 tablespoons water
* 1/4 cup heavy cream
* 1 teaspoon vanilla extract
* 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
* 1 teaspoon kosher salt
* 1 cup powdered sugar
INSTRUCTIONS
1. Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
2. Remove from heat and slowly (SLOWLY) add in cream and vanilla, stirring with a wooden spoon until completely smooth **see note below. Set aside until cool to the touch, about 25 minutes.
3. Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
4. Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using. (note: it was too hard and unspreadable at this point – had to let it come almost to room temp to use).
Note: the caramel wants to harden the second something cold is poured on it, so try to do this step slowly. If it seizes up too much, just heat it a bit to soften the caramel.
http://www.chow.com/recipes/12100
my notes are in brackets.
Salted Caramel Frosting
http://www.chow.com/recipes/12100
Looks can be deceiving: This frosting may resemble plain old vanilla, but one bite proves it’s much more. The addition of dark, slightly bitter caramel and an extra pinch of salt lends sophistication. Top some Vanilla Bean Cupcakes with this for an adult take on a childhood favorite.
Game plan: We used this frosting immediately after making it and again after it had set up, and found we liked it better after it had cooled and hardened slightly. (note: I preferred to use it straighaway - when you refrigerate it, it becomes too hard to spread). However, if you’re in a hurry, you can use it right away; the frosting just may not be as perky as you’d like.
This can be made ahead, tightly covered, and refrigerated—it will last up to 7 days. Let it come to room temperature before using. One batch will frost 24 cupcakes. (Note: made enough to frost 18 cupcakes)
INGREDIENTS
* 1/4 cup granulated sugar
* 2 tablespoons water
* 1/4 cup heavy cream
* 1 teaspoon vanilla extract
* 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
* 1 teaspoon kosher salt
* 1 cup powdered sugar
INSTRUCTIONS
1. Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
2. Remove from heat and slowly (SLOWLY) add in cream and vanilla, stirring with a wooden spoon until completely smooth **see note below. Set aside until cool to the touch, about 25 minutes.
3. Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
4. Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using. (note: it was too hard and unspreadable at this point – had to let it come almost to room temp to use).
Note: the caramel wants to harden the second something cold is poured on it, so try to do this step slowly. If it seizes up too much, just heat it a bit to soften the caramel.
http://www.chow.com/recipes/12100