CARAMEL WHIPPED CREAM
This flavored whipped cream is a breeze to make, which goes well with our Angel Food Cake. Cook the caramel cream in a saucepan and chill completely before whipping into stiff, delicate peaks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Prepare an ice bath; set aside. Cook sugar, water, and salt in saucepan over medium heat, stirring once, until sugar is dissolved. Continue cooking, without stirring, until sugar turns golden amber. Remove pan from heat; slowly pour cream down sides of pan in a slow, steady stream (it will spatter). Return pan to medium heat, and stir with a wooden spoon until combined.
- Transfer caramel cream to a mixing bowl set in ice bath; let sit until very cold, stirring occasionally, about 30 minutes. Mixture can be refrigerated overnight. Before serving, whip the caramel cream until stiff peaks form. Use immediately.
SOUTHERN CARAMEL CAKE WITH CARAMEL WHIPPED CREAM
Brown-sugar cake is layered with rounds of sticky-sweet caramel and finished with fluffy caramel whipped cream in this Southern treat. Martha made this recipe on episode 707 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Make the cake: Preheat oven to 325 degrees. Butter two 8-inch round cake pans. Line with parchment. Butter paper, and flour pans. Beat together butter and sugars with a mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour and salt in a bowl. In another bowl, combine sour cream and baking soda. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream mixture and starting and ending with flour mixture.
- Divide batter between pans. Bake until golden and a toothpick inserted into centers comes out clean, about 50 minutes. Let cakes cool in pans, about 30 minutes. Invert cakes, remove pans and parchment, and let cool completely on a wire rack.
- Make the filling: In a small saucepan, stir together 2 cups sugar, cream, and butter. Bring to a boil over medium-high heat, stirring constantly. Remove from heat.
- Sprinkle remaining 1/2 cup sugar evenly in a shallow, heavy-bottomed, medium saucepan. Cook, stirring constantly, over medium heat until sugar is melted and light golden brown (sugar will clump).
- Slowly add cream mixture to caramelized sugar, stirring constantly. Cook over medium heat, without stirring, until it reaches 238 degrees (soft-ball stage), about 10 minutes. Remove from heat and transfer to the bowl of an electric mixer. Let stand, without stirring, until temperature drops to 200 degrees, about 20 minutes.
- Fit mixer with whisk attachment and whisk on high speed until thickened, about 6 minutes. Add vanilla and beat to combine. Let cool to room temperature, about 20 minutes. Divide filling into thirds. Working with one-third at a time, roll out on parchment paper into an 8-inch round; set aside. Repeat process with remaining filling.
- Assemble the cake: Trim tops of cakes with a serrated knife to make level, then cut each cake in half horizontally. Place a bottom layer on a cake stand, and top with one round of filling. Repeat process with remaining cake layers and remaining 2 rounds of filling. Spread entire cake top and sides with caramel whipped cream, smoothing top and sides. Refrigerate cake until firm, about 30 minutes. Serve immediately or refrigerate up to 2 days; if refrigerated, let cake come to room temperature before serving.
WHIPPED CREAM CARAMEL CAKE
I love caramel cake, but have never made it because I dread making the frosting. This frosting is easy, and takes it's time setting up so you don't have to rush to get it on the cake. Recipe is from Oxmoor House.
Provided by Pinay0618
Categories Dessert
Time 2h10m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- For the cake: Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition.
- Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. Stir in vanilla. Pour batter into 2 greased and floured 8" round cake pans.
- Bake at 350° for 26 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. (This step enables you to split layers with ease.).
- For the frosting: Melt butter in a 3-qt. saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in whipping cream and vanilla; bring to a boil. Remove from heat, and let cool 1 hour. Transfer to a mixing bowl.
- Sift powdered sugar into icing. Beat at high speed with an electric mixer until creamy and spreading consistency.
- Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer on a cake plate. Spread with 1/2 cup Whipped Cream Caramel Frosting. Repeat procedure with remaining 3 layers. Frost sides and top of cake with remaining frosting. Decorate cake with broken toffee bars and chocolate-covered almonds. Store in refrigerator.
Nutrition Facts : Calories 802, Fat 35, SaturatedFat 21.5, Cholesterol 160.8, Sodium 209.6, Carbohydrate 119.5, Fiber 0.4, Sugar 97.4, Protein 5.1
CARAMEL APPLE LOAF CAKE
A super moist apple cake made in a loaf pan. Drizzle the homemade caramel sauce over the top and serve with a scoop of ice cream, whipped cream, or by itself.
Provided by Yoly
Categories Apple Cake
Time 1h40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Beat sugar, applesauce, egg, oil, and vanilla with an electric mixer in a bowl until well combined.
- Sift flour, baking soda, cinnamon, and salt together in a second bowl. Add to sugar mixture and stir to combine. Fold in apples and nuts. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 45 to 55 minutes. Cool on a wire rack for 10 minutes. Remove from pan and cool completely.
- Combine brown sugar, butter, heavy whipping cream, and corn syrup in a small saucepan. Bring to a boil and cook, stirring constantly, for 1 minute. Let caramel cool, then drizzle over cake.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 30.5 g, Cholesterol 24 mg, Fat 7.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 211.5 mg, Sugar 20.3 g
WHIPPED CARAMEL GANACHE ICING
This recipe for Whipped Caramel Ganache Icing, courtesy of Baked, is the perfect addition to Sweet and Salty Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 8-inch 3-layer cake
Number Of Ingredients 5
Steps:
- Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.
- In another small saucepan add cream and bring to a boil. Remove from heat and set aside.
- When the caramel mixture has reached 350 degrees, remove from heat and allow to rest for 1 minute. Add the hot cream to the caramel; stir to combine. Let cool 5 minutes. Place chocolate in the bowl of an electric mixer and pour caramel sauce over chocolate. Let sit 1 minute before stirring from the center until chocolate is melted.
- Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2 minutes.
EASY CARAMEL WHIPPED CREAM
Provided by Martha Stewart
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Prepare an ice-water bath. Heat sugar, water, and a pinch of salt in a medium saucepan over medium-high heat, stirring until sugar dissolves.
- Cook, without stirring, until mixture is amber. (Do not let caramel burn.) Carefully pour in 1 cup cream in a slow, steady stream down the side of the saucepan, whisking constantly, until smooth (caramel will bubble).
- Remove from heat, and place saucepan in ice-water bath. Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes.
- Whisk remaining 1 1/2 cups cream in a large bowl until soft peaks form. Gently fold caramel mixture into whipped cream, and whisk until stiff peaks form. Use immediately.
CREAM CARAMEL CAKE
Perfect for the Holidays... this cake is amazing. Use mocha syrup, coffee liqueur and Irish cream in whatever parts you like as long as it equals the total amount needed in both cake and frosting. Mocha syrup can be hard to find so I opt for Kahlua and Irish Cream or one or the other. Strong coffee can be substituted for liqueurs.
Provided by MacChef
Categories Dessert
Time 3h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- For the cake: allow butter, egg yolks, egg whites and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour three 9-inch round cake pans; set aside.
- In a bowl add all of your dry ingredients (except sugar); set aside.
- In a mixing bowl beat butter to soften it up then add sugar and beat until creamy. Beat one egg yolk in at a time. Beat on high for 5 minutes.
- Alternately add flour and buttermilk to butter mixture, beginning and ending with flour mixture. Beat on low speed after each addition just until combined. Combine liqueurs and vanilla and gently stir into batter.
- Thoroughly wash beaters. In a seperate mixing bowl beat egg whites on medium to high speed until stiff peaks form (tips stand straight up). Fold half of egg whites into batter gently. Then add the other half and fold gently.
- Divide batter among prepared pans. Bake for 20-25 minutes at 325° or until cake top springs back when touched. Cool cake in pans on wire rack for 10 minutes. Remove cakes and cool thoroughly.
- While cake cools prepare frosting by beating 1 cup of butter until smooth. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in 6 tbsps of liqueurs (combined to your liking). Beat in vanilla. Gradually add remaining cups of powdered sugar, beating until smooth and of spreading consistency.
- To assemble: place one layer of cake on serving plate and spread with 3/4 cup of frosting. Repeat process with addition layers and frost side of cake. This is best when cake has sat overnight or for 24 hours.
Nutrition Facts : Calories 914.9, Fat 33.3, SaturatedFat 20.2, Cholesterol 170.3, Sodium 429.6, Carbohydrate 149.7, Fiber 0.6, Sugar 121.6, Protein 6.4
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WHIPPED CREAM CARAMEL CAKE RECIPE | MYRECIPES
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- Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition.
- Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. Stir in vanilla. Pour batter into 2 greased and floured 8" round cake pans.
- Bake at 350° for 26 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. (This step enables you to split layers with ease.)
- Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer on a cake plate. Spread with 1/2 cup Whipped Cream Caramel Frosting. Repeat procedure with remaining 3 layers. Frost sides and top of cake with remaining frosting. Decorate cake with broken toffee bars and chocolate-covered almonds. Store in refrigerator.
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