What is the icing of a caramel cake?
Caramel cake is used to decorate cakes and cupcakes that were flavored to taste like caramel. This unique taste is achieved by cooking brown sugar and butter until the mixture starts brown and crystallized. These meals can be combined in any amount to form a dense fluffy topped, or a thin, pickable glaze that can easily solidify.
The icing can be whipped together with brown sugar, butter, strong whipped cream and confectionery. Butter and brown sugar can be melted through hot stoves until it bubbles. While this mixture cooks, it is important to constantly mix it with a wooden spoon. This prevents sugar burning at the bottom of the pelvis while allowing ingredients to maintain high temperature and obtain their signature caramel taste.
As soon as sugar and butter get together, additional ingredients can be added. Heavy whipping cream, sugar and vanilla can be a mixture along with melted sugars using a mixer of an electric stand. To the slaughter of the icing should be used by a bondFrom the whipped cream in the shape of a cord to allow the air to penetrate the mixture and create a light, fluffy confectionery. This type of caramel cake icing should be used immediately because the ingredients tend to harden quickly after mixing is completed. It can be poured through the cake layers and spread evenly using a plastic spatula or a cake knife.
To create a quick version of the topic of caramel cake, chefs can combine chewing caramel candies and heavy whipped cream together in a microwave. This mixture should be mixed every 30 seconds until both ingredients do not completely melt and combine. This caramel base alternates with confectionery sugar and can be poured into a bowl with softened butter and beat at medium speed until it mixes. This type of icing tends to maintain stronger stiffness than traditional caramel topping and can be attached to cupcakes or used as cropped linedí along the cakes.
The cake of the caramel can be converted into glasses for Bundt cakes and pound by slightly thinning. The amount of butter and brown sugar is reduced by two -thirds and the heavy whipping cream is replaced by milk. Sugar, butter and milk are fed to a boil, similar to the standard variety of icing and manually mixed with a hand with vanilla and confectionery sugar using a flexible spoon. Once all ingredients are combined, they should be poured immediately over the chilled cake Bundt or pound in gentle movement back and forth so that the glaze drips slightly on the sides.