Milk Chocolate- Caramel Frosting

This recipe is adapted from epicurious. I made two versions as the original one has a very chocolatey flavour that somewhat masks the caramel. My more caramelly version has a slightly runnier consistency so it does not work exceptionally well to frost a cake. It does, however, make a great filling for cupcakes. I simply put the filling into a pastry bag with tip and injected the cupcake until it swelled up.

Devil's Food Cupcake Filled with Milk Chocolate-Caramel Filling

 

Milk Chocolate-Caramel Frosting (More chocolatey version)

650 g milk chocolate
100 g semisweet chocolate
1-1/2 cups sugar (300 g)
1/2 cup water (125 mL)
550 g whipping cream (550 mL)

Milk Chocolate-Caramel Filling (More caramelly version)

600 g milk chocolate
100 g semisweet chocolate
1-1/2 cups sugar (300 g)
1/2 cup water (125 mL)
2-1/2 cups whipping cream (625 g)

Left: More caramelly version. Right: More chocolatey version

Directions

Combine milk chocolate and semisweet chocolate in a bowl.

Add sugar and water to a medium-sized pot over medium heat. Make sure the pot is very clean and smooth (i.e. no scratches.) Do not stir this mixture but simply swirl around in the pot. This is to ensure that no sugar crystallization occurs.

Boil without stirring until syrup is deep amber colour.

Slowly add whipping cream (mixture will bubble vigorously). Stir over low heat until smooth and uniform.

Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth.

Chill chocolate-caramel frosting until completely cool, about 2 hours. Let stand 1 hour at room temperature before continuing.

Using electric mixer, beat frosting just until  frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy). If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.

Both versions will harden up in the fridge, so if you are finding they are too gooey to work with, allow them to cool a bit first.

 

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2 Responses to Milk Chocolate- Caramel Frosting

  1. baking_mylife March 7, 2012 at 6:50 pm #

    how much Caramel do I use when i’m making the more chocolatey version?

    • Ashleen March 28, 2012 at 7:35 pm #

      The amount of caramel you get from:
      1-1/2 cups sugar (300 g)
      1/2 cup water (125 mL)
      550 g whipping cream (550 mL)

      :)

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