Here is a yummy variation on the classic whoopie pie: Salted Caramel Buttercream. *Sigh*
This may be the perfect combination. Use this recipe for the whoopie pie cakes. Then come back here and make this salted caramel and the accompanying buttercream to fill it.
This may be the perfect combination. Use this recipe for the whoopie pie cakes. Then come back here and make this salted caramel and the accompanying buttercream to fill it.
Salted Caramel2 C. Granulated Sugar
1/2 C. Heavy Cream, Hot
4 T. Butter
A pinch of two of coarse sea salt
In a heavy saucepan, combine the sugar with 1/2 C. Water and stir until all the sugar is wet. Heat the sugar on Medium high heat, brushing down the sides with a wet basting brush to dissolve any sugar crystals that may be stuck to the sides. *Note that the key to successful caramelized sugar is making sure that all the sugar crystals are dissolved. If the caramelized sugar touches even a single granule, the whole mass will crystallize.
There is no need to stir the sugar. Keep a close eye on it, however. After boiling for about 7-10 minutes the sugar will start to turn a deep amber color. As soon as the desired caramel color is reached, turn off the heat or remove pan from the stove.
Cover each hand with a baking mitten(to protect against splatters). Pour the hot cream into the caramel, and the whisk rapidly. The caramel will bubble up and spit and splatter. Just keep whisking and after a minute it will settle down. Add the butter to the caramel and again whisk until incorporated and smooth. If you feel any lumps in your caramel you can put it back on the heat and stir until they dissolve.
Add a pinch or two of coarse salt and stir.
Chill. It will thicken up once it is cold.Vanilla
Buttercream:
1 stick of
Butter, softened
2-3 C. Powdered
Sugar
1/2 t.
Vanilla
1/2 C. Chilled Salted CaramelPlace the butter in a
mixing bowl and beat until creamy. Add in the powdered sugar 1 cup at a time,
beating on slow speed until incorporated(will be very thick). Increase mixer
speed to medium and slowly pour in the vanilla. Add the chilled salted caramel to the frosting
and continue to whip on medium speed until the frosting is fluffy. Fill a piping bag full of the
frosting and cut off the tip. Pipe large mounds of frosting on the bottom of a
whoopie pie cake, along with a spoonful of chilled salted caramel. Top with another cake, pressing down until the frosting
spreads out to the cake edges.
1/2 C. Heavy Cream, Hot
4 T. Butter
A pinch of two of coarse sea salt
In a heavy saucepan, combine the sugar with 1/2 C. Water and stir until all the sugar is wet. Heat the sugar on Medium high heat, brushing down the sides with a wet basting brush to dissolve any sugar crystals that may be stuck to the sides. *Note that the key to successful caramelized sugar is making sure that all the sugar crystals are dissolved. If the caramelized sugar touches even a single granule, the whole mass will crystallize.
There is no need to stir the sugar. Keep a close eye on it, however. After boiling for about 7-10 minutes the sugar will start to turn a deep amber color. As soon as the desired caramel color is reached, turn off the heat or remove pan from the stove.
Cover each hand with a baking mitten(to protect against splatters). Pour the hot cream into the caramel, and the whisk rapidly. The caramel will bubble up and spit and splatter. Just keep whisking and after a minute it will settle down. Add the butter to the caramel and again whisk until incorporated and smooth. If you feel any lumps in your caramel you can put it back on the heat and stir until they dissolve.
Add a pinch or two of coarse salt and stir.
Chill. It will thicken up once it is cold.Vanilla
Buttercream:
1 stick of
Butter, softened
2-3 C. Powdered
Sugar
1/2 t.
Vanilla
1/2 C. Chilled Salted CaramelPlace the butter in a
mixing bowl and beat until creamy. Add in the powdered sugar 1 cup at a time,
beating on slow speed until incorporated(will be very thick). Increase mixer
speed to medium and slowly pour in the vanilla. Add the chilled salted caramel to the frosting
and continue to whip on medium speed until the frosting is fluffy. Fill a piping bag full of the
frosting and cut off the tip. Pipe large mounds of frosting on the bottom of a
whoopie pie cake, along with a spoonful of chilled salted caramel. Top with another cake, pressing down until the frosting
spreads out to the cake edges.
I did share this time, by the way.
Salt and caramel are a match made in heaven!
Mallory, I could not agree more!
Hmmm… this didn’t really work out for us. The cakes were perfect! I like that they weren’t too sweet (because the filling was crazy sweet!!). The caramel, on the other hand, just didn’t work out. 1/2 cup of water seems like a lot, and if I try this again, I would start by just adding tiny bits of water until the sugar looks wet. I’m sure it would only take a couple of tablespoons. We had to cook it FOREVER to get it to reduce enough to thicken and turn the right color. The consistency and color were beautiful for about thirty seconds and then it cooled down the tiniest bit and began to seize up. We improvised, made a brown sugar butter cream, powdered the hardened “caramel” in the Vitamix, filled the pies, and then rolled the edges in the caramel powder. I’m glad we were able to salvage the recipe, but these were crazy sweet once all put together, and I was disappointed not to have the caramel layer in the pie itself. I wouldn’t make them again.
Is the 4t. Of butter tbl or teaspoon
The capital T stands for tablespoon 🙂
Thank you. Does it take quite a white for the cooled caramel to blend into the filling? Like is it a bit chunky for a while?