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Salted Caramel Buttercream Icing

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion Icing for Cupcake 54g Total Servings: 18

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
240
Fat / Lipides
11 g
16%
Saturated / Saturé
10 g
50%
+ Trans / Trans
0g
Cholesterol / Cholestérol
30mg
10%
Sodium / Sodium
125mg
5%
Carbohydrate / Glucides
37g
12%
Fibre / Fibres
0g
0%
Sugars / Sucres
37g
Protein / Protéines
0g

40%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1 Portion Icing for Cupcake 54g Total Servings: 18

Amount Per Serving
Calories
240
Calories from Fat
99
% Daily Value *
Total Fat
11 g
16%
Saturated Fat
10 g
50%
+ Trans
0g
Cholesterol
30mg
10%
Sodium
125mg
5%
Total Carbohydrates
37g
12%
Fiber
0g
0%
Sugars
37g
Protein
0g

Vitamin A 40% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Ingredients

Salted Caramel Sauce

1½ cups granulated sugar (330 g)

1 tsp coarse sea salt (6 g)

½ cup water (120 g)

½ cup cream 33%  (120 g)

1 tbsp salted butter (15 g)

½ tsp vanilla extract (2 g)

Salted Caramel Buttercream Icing

1 cup butter - room temperature (222 g)

½ tsp vanilla extract (2 g)

3½ cups icing sugar (560 g)

¾ cup Salted Caramel Sauce prepared/cooled (195 g)


Directions

Salted Caramel Sauce 

  1. In a medium saucepan combine water, sugar, and salt. Bring to a boil over medium heat stirring occasionally until sugar has dissolved.
  2. Continue to cook over medium heat until sugar mixture is light amber in colour. Swirl pot occasionally during this stage, do not stir (approx. 20 minutes).
  3. Remove from heat and add cream, butter and vanilla (mixture will bubble and double in size then settle).
  4. Once mixture begins to settle, stir just until combined.
  5. Salted Caramel Sauce can be stored in refrigerator for up to two weeks in an air-tight container.

Salted Caramel Buttercream Icing 

  1. In a medium bowl mix soften butter until smooth. Slowly add sifted icing sugar 1 cup at a time alternating with cooled Salted Caramel Sauce. Mix until combined.
  2. Add Vanilla extract and mix until combined.
  3. Cover Salted Caramel Buttercream Icing and store in the refrigerator for 1 hour before using (this is a soft icing).
  4. Use with Kinnikinnick White or Chocolate Cake Mix.  

 

Tips & Variations

  • Time saver: Prepare Salted Caramel Sauce ahead of time. 
  • To prevent crystallization of sugar: avoid stirring the sugar once it begins to boil in the initial stage.
  • Use a pastry brush with water and brush sides of pot where sugar is accumulating.

 

 

 

 


Chocolate Cake Mix

Celebrating chocaholics everywhere. Super easy, works every time, try this gluten-free, free from allergens Chocolate Cake Mix for cakes, muffins, cupcakes, jelly rolls & desserts. VEGAN.
Weight: 500g/ 17.6oz
Qty/Pkg: By Wt.

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White Cake Mix

Made for celebrating, unbelievably easy & versatile gluten-free White Cake Mix is perfect for birthday cakes, cupcakes & shortcake. A pantry staple. Use in all your favourite gluten-free recipes & check out ours.. Max 10 per customer
Weight: 500g/ 17.6oz
Qty/Pkg: By Wt.

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Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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