Fancy Frostings

By bobcat

Ingredients

• SALTED CARAMEL FROSTING:
• 2 cups firmly packed brown sugar
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1/8 teaspoon coarse sea salt
• 2 tablespoons vanilla extract
• 1 teaspoon ground cinnamon
• PEPPERMINT BUTTERCREAM FROSTING:
• 1 cup unsalted butter, softened
• 2 1/2 cups powdered sugar
• 1 tablespoon vanilla extract
• pinch of salt
• 20 peppermint candies, finely crushed
• MINT CHOCOLATE CHIP FROSTING:
• 3/4 cup butter, softened
• 2 1/4 teaspoons vanilla extract
• 1 2/3 cups powdered sugar
• pinch of salt
• 1/2 (4.67 oz) bag chocolate mint candies, chopped (14 candies)
• 3-4 drops green food coloring

Preparation

Step 1

SALTED CARAMEL FROSTING:

Cook brown sugar, heavy cream, butter, and salt in a medium saucepan over medium heat, stirring constantly, 7-9 minutes. Stir in vanilla and cinnamon; cook 2-3 minutes, until creamy and thickened. DO NOT OVERCOOK. Remove from heat; transfer to a bowl. Cool to room temperature, before using.

PEPPERMINT BUTTERCREAM FROSTING:

Beat butter at medium speed with an electric mixer 3 minutes, until creamy. Reduce speed to low; gradually add powdered sugar, vanilla, and salt; beating until blended. Add crushed peppermint candies and beat 5 minutes until mixture is blended and smooth.

MINT CHOCOLATE CHIP FROSTING:

Beat butter on low speed with an electric mixer 2 minutes, until creamy. Add vanilla; beat 1 minute. Gradually add powdered sugar and salt; beat 3 minutes, until light and fluffy. Add candies and food coloring; beat 2-3 minutes until creamy and blended.



Each recipe makes approximately 2 1/2 cups frosting...enough for 24 cupcakes.