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Fluffy lemon frosting is tangy and savory which goes well with vanilla cupcakes or macarons. Our fluffy lemon frosting makes a lot of icing, if you don’t need that much, feel free to cut the recipe down to how much icing you need. Fluffy lemon frosting can be frozen and used at a later date if you don’t need all of it for your recipe. Our fluffy lemon frosting would be perfect for icing a vanilla or lemon cake as well. The vanilla extract in the recipe cuts down the bitterness of the lemon juice and makes the icing a bit creamier than if you didn’t add it. The creaminess of the icing is very palatable and pungent in flavor. Enjoy!
Making caramel from scratch involves cooking granulated sugar and water together in a saucepan for a couple of minutes. Then you add butter and let it cook until it turns an amber color. Let it thicken up, finish the caramel by adding heavy cream, vanilla extract and/or salt depending on which flavor of caramel you are making.
Which sugar is best for caramel?
Granulated sugar is the best for making caramel because it caramelizes well, and it will turn light amber then golden-amber when it’s finished. The more you cook your caramel sauce the darker it will become. There is a thin edge between burnt and finished though, so be sure to watch your caramel sauce throughout the cooking process.
Why is salted caramel so good?
Salted caramel combines the best of 2 competing flavors – saltiness and sugary. The mixture of the two creates a flavor so shocking that it melts in your mouth and gives your mouth this unbelievable taste of caramel like you’ve never had before.
How do you know when your caramel sauce is done?
Your caramel sauce is done when the viscosity of your sauce is thick when you tilt your saucepan, and the color is golden to amber.
What flavor goes with caramel?
Caramel goes with flavors like chocolate, apples, pears, vanilla, butterscotch, popcorn, cream cheese, pecans, and hazelnuts.
Do you stir sugar when making caramel?
No, you do not stir sugar when making caramel. This will cause the sugar to crystallize creating clumps that you may not be able to get out of your caramel sauce. You’ll only be tilting the saucepan near the end of the cooking process to check the thickness of the caramel.
Why is salt added to caramel?
Salt acts as a stabilizer so it preserves your caramel for up to 2 weeks in the fridge. If you’re making salted caramel sauce, more salt is added than regular caramel sauce to give it a more salty & sugary taste.
Thick Salted Caramel Sauce
How to make thick salted caramel sauce for ice cream, topping desserts, macarons or in lattes.
In a medium saucepan, place granulated sugar and water over medium heat. Let the sugar completely dissolve by stirring it with a whisk. Cook for 3-5 minutes.
Add butter and let the mixture boil by itself. Do not stir.
Let the mixture boil for 15-20 minutes until it becomes a golden-amber color. Let it thicken. Tilt the caramel in the saucepan to see if it's thick and caramelized.
Remove the pan from heat when it's finished thickening. Add the heavy cream very slowly. Let it stream into the saucepan and whisk vigorously. It will bubble and could splash on you. Be sure to stand back as you add it, and wear an oven mitt to protect yourself from potential splashes. Whisk until fully combined.
Add salt and vanilla extract. Let it cool to room temperature. Store it in the fridge for up to 2 weeks.
Roasted ~100 g of hazelnuts at 360 °F for 15 minutes. Remove the skins by using a towel and rubbing them until most of the skins have come off. Try removing all of them, but get as much as possible off of the hazelnuts.
In a medium saucepan, combine water and sugar over medium heat. Stir until sugar dissolves and begins boiling. Stop stirring the saucepan and let it boil until it becomes an amber-golden color.
Do not overcook the caramel. It will become quite a darker brown if you overcook it.
Get a baking pan ready with a silicone baking mat lining it. Once your caramel sauce is finished, remove it from heat. Pour the hazelnuts and salt into your caramel sauce until they are fully covered.
Pour the hazelnut and caramel sauce onto the silicone baking mat. Let it cool to room temperature, it will solidify.
Break the caramel into smaller pieces. Place them into a food processor. Blend on low, then on high. Scrape the sides down and blend until it becomes a paste. It will be LOUD. Prepare yourself!
Measure 100g hazelnut paste into a heat proof bowl.
Heat the heavy cream over medium heat until it just before it comes to a boil.
Remove the cream from heat and pour into the hazelnut paste. Mix until full combined. Let it come to room temperature, then place it in the fridge for an hour until it thickens.
Store it in the fridge for 1 week or freeze and keep it for 1 month.
What is praline paste made of?
Praline paste is made of caramel (sugar and water) and roasted hazelnuts, then it’s blended into a paste.
What does praline mean?
Praline means to cover hazelnuts in caramel sauce.
Can you freeze praline paste?
Yes, you can freeze praline paste and thaw it in a couple of hours at room temperature.
What to do with leftover praline paste?
You can make a praline base for a cake by easily adding 60g praline paste, 35g melted dark chocolate, and 35g of rice krispies. Place the base in a springform pan using the back of a spoon to push it into place. Put it in the freezer for 1 hour to let it solidify.
Place sugar in a medium saucepan over medium heat. Stir with a spatula until it turns into a golden amber color.
Slowly stream the heavy cream into the saucepan and whisk vigorously. The caramel with bubble and potentially splash you. Be careful to stand back as you add the cream and stir until fully combined.
Add milk, salt and vanilla bean paste to the saucepan. Let it heat until just before it starts boiling (1-2 bubbles).
While you're waiting for your cream to heat up, in a separate large bowl, place egg yolks, egg and cornstarch. Whisk them together.
Temper the eggs by adding the hot cream VERY SLOWLY and whisking vigorously. Do not cook the eggs. Try adding just a small amount ~1 tbsp cream mixture at a time until you feel comfortable adding more. This way, you won't cook your eggs.
Place the egg/cream mixture back into the saucepan by straining it through a sieve into the saucepan. This will take out any pieces of egg that may have cooked, leaving you with a smooth mixture. Heat the mixture on medium heat.
Whisk the custard while it's heating. You'll know when it's thickened. It will be very difficult to stir the pot, you'll see how thick your custard is when you're stirring it. Once you're happy with the thickness, remove the saucepan from the heat. Add butter and mix until the butter is fully melted and combined into the custard.
Chill the custard by putting it in a fresh bowl and adding plastic wrap directly to the custard to prevent it from making a skin. Chill for 2-3 hours until cold. Then it's ready to use!
Step by step guide how to make decorating icing for piping on cookies. Royal icing is easy to make in only a few minutes. It’s a very sturdy icing, but allow your piped cookies to dry overnight, and then they will stack together nicely without smudging.
Try making a few different colored icings with the same batch. Separate each color into 2 bowls. Then, you can thin out one of the bowls of icing with a bit of water, and use that for flooding your cookies.
After you’ve flooded your cookies, let them dry for a couple of hours. Then, add your thicker icing on top for writing, and designs.
Decorating Icing Recipe for Piping
How to make icing for piping and decorating cookies