Whipped Cream Caramel Cake Recipes

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WHIPPED CREAM CARAMEL CAKE



Whipped Cream Caramel Cake image

I love caramel cake, but have never made it because I dread making the frosting. This frosting is easy, and takes it's time setting up so you don't have to rush to get it on the cake. Recipe is from Oxmoor House.

Provided by Pinay0618

Categories     Dessert

Time 2h10m

Yield 12-16 serving(s)

Number Of Ingredients 15

1 cup unsalted butter, softened
1 1/2 cups sugar
4 large eggs
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 tablespoon vanilla extract
1 cup unsalted butter
2 cups firmly packed dark brown sugar
1/4 cup plus 2 tbsp. whipping cream
2 teaspoons vanilla extract
3 3/4 cups powdered sugar
2 (1 1/2 ounce) chocolate-covered toffee candy bars, coarsely broken
1 (4 1/2 ounce) package dark chocolate-covered almonds, halved

Steps:

  • For the cake: Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition.
  • Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. Stir in vanilla. Pour batter into 2 greased and floured 8" round cake pans.
  • Bake at 350° for 26 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. (This step enables you to split layers with ease.).
  • For the frosting: Melt butter in a 3-qt. saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in whipping cream and vanilla; bring to a boil. Remove from heat, and let cool 1 hour. Transfer to a mixing bowl.
  • Sift powdered sugar into icing. Beat at high speed with an electric mixer until creamy and spreading consistency.
  • Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer on a cake plate. Spread with 1/2 cup Whipped Cream Caramel Frosting. Repeat procedure with remaining 3 layers. Frost sides and top of cake with remaining frosting. Decorate cake with broken toffee bars and chocolate-covered almonds. Store in refrigerator.

Nutrition Facts : Calories 802, Fat 35, SaturatedFat 21.5, Cholesterol 160.8, Sodium 209.6, Carbohydrate 119.5, Fiber 0.4, Sugar 97.4, Protein 5.1

EASY CARAMEL WHIPPED CREAM



Easy Caramel Whipped Cream image

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 4

1/2 cup sugar
2 tablespoons water
Salt
2 1/2 cups cold heavy cream

Steps:

  • Prepare an ice-water bath. Heat sugar, water, and a pinch of salt in a medium saucepan over medium-high heat, stirring until sugar dissolves.
  • Cook, without stirring, until mixture is amber. (Do not let caramel burn.) Carefully pour in 1 cup cream in a slow, steady stream down the side of the saucepan, whisking constantly, until smooth (caramel will bubble).
  • Remove from heat, and place saucepan in ice-water bath. Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes.
  • Whisk remaining 1 1/2 cups cream in a large bowl until soft peaks form. Gently fold caramel mixture into whipped cream, and whisk until stiff peaks form. Use immediately.

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