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Salted Butter Cream 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

Sauce

  • 1 ½ cups granulated sugar (330g)

  • 1 tsp coarse sea salt (6g)

  • ½ cup water (111g)

  • ½ cup cream 33% (118g)

  • 1 tbsp salted butter (15g)

  • ½ tsp pure vanilla extract (2g)

Icing

  • 1cup softened butter (room temperature) (222g)

  • ½ tsp pure vanilla extract (2g)

  • 3 ½ cups icing sugar (sifted) (560g)

  • ¾ cup prepared salted caramel sauce (195g)



Directions (Sauce)

In a medium sauce pan combine water, sugar, and salt; bring to a boil over medium heat stirring occasionally until sugar has dissolved. Continue to cook over medium heat until sugar mixture is light amber in colour, swirl pot occasionally during this stage (approx. 20 minutes). Remove from heat and add cream, butter and vanilla (mixture will bubble and double in size then settle). Once mixture begins to settle, stir just until combined. Caramel sauce can be stored in refrigerator for up to two weeks in an air tight container.

 

Directions (Icing)

In a medium bowl mix soften butter until smooth; slowly add in sifted icing sugar 1 cup at a time. Mix until smooth and incorporated. Add vanilla and prepared salted caramel sauce .Mix until combined. Let set in refrigerator for 1 hour before using (this is a soft icing).


 

Tips & Variations

  • Time saver: Prepare caramel sauce and cupcakes ahead of time. 

 

 

 

 


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Contact

10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

Company

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