Frosting...7 ways

By Gigirox

Caramel Frosting, Chocolate Sour Cream Frosting, Lemon Frosting, Coffee Frosting, Vanilla Frosting and Chocolate Ganache Frosting.

Ingredients

• Caramel Frosting:
• 2 cups (4 sticks) unsalted butter, at room temperature
• 1 pound confectioners’ sugar (about 3 3/4 cups), sifted
• 1/2 cup prepared dulce de leche
• 1 teaspoon pure vanilla extract
• pinch kosher salt
• Sour Cream Frosting:
• 12 ounces semisweet chocolate, chopped
• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 3 cups confectioners’ sugar
• 3/4 cup sour cream
• pinch kosher salt
• Lemon Frosting:
• 2 cups (4 sticks) unsalted butter, at room temperature
• 2 tablespoons finely grated lemon zest
• 1 pound confectioners’ sugar (about 3 3/4 cups), sifted
• pinch kosher salt
• Coffee Frosting:
• 1 tablespoon instant espresso powder
• 2 cups (4 sticks) unsalted butter, at room temperature
• 1 pound confectioners’ sugar (about 3 3/4 cups), sifted
• 1 teaspoon pure vanilla extract
• pinch kosher salt
• Vanilla Frosting:
• 2 cups (4 sticks) unsalted butter, at room temperature
• 1 pound confectioners’ sugar (about 3 3/4 cups), sifted
• 1 teaspoon pure vanilla extract
• pinch kosher salt
• Chocolate Ganache Frosting:
• 1 pound semisweet chocolate, chopped
• 2 cups heavy cream
• pinch kosher salt
• Brown Butter Frosting:
• 1/2 c. butter
• 4 c. powdered sugar
• 1-1/2 tsp. vanilla extract
• 3 tbsp. milk

Preparation

Step 1

Caramel Directions:
Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the dulce de leche, vanilla, and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Chocolate Sour Cream Directions:
Heat the chocolate in a double boiler or medium heatproof bowl set over (not in) a saucepan of simmering water, stirring often, until melted and smooth. Remove from heat and let cool, 10 to 15 minutes.
Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar and beat until smooth, scraping down the sides of the bowl as necessary. Add the chocolate, sour cream, and salt and beat to combine.

Lemon Directions:
Using an electric mixer, beat the butter and lemon zest on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Coffee Directions:
In a small bowl, stir together the espresso powder with 1 tablespoon hot water until the powder is dissolved. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the espresso mixture, vanilla, and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Vanilla Directions:
Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar, then the vanilla and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Chocolate Ganache Directions:
Place the chocolate in a large heatproof bowl. In a medium saucepan, bring the cream to a bare simmer. Pour the hot cream over the chocolate, add the salt, and let stand for 2 minutes. Whisk until melted and smooth. Let cool, stirring occasionally, until thick and spreadable, 4 to 5 hours. (Note: Don’t try to speed the cooling process by putting the frosting in the refrigerator; it will become lumpy.)

Brown Butter Frosting:
Heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.Add powdered sugar, vanilla extract and milk.  Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).  Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).