- 1/2 cup (1 stick or 115g) unsalted butter
- 1 cup (200g) packed light or dark brown sugar (I prefer dark)
- 5 – 6 Tablespoons heavy cream, divided
- 1 1/4 teaspoon salt
- 2 1/2 cups (240-300g) confectioners’ sugar, sifted
- Melt the butter in a small saucepan over medium heat.
- Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly until sugar is dissolved.
- Add salt.
- Allow to bubble for about 2 minutes, whisking every 30 seconds or so.
- Remove from heat, pour into a heat-proof mixing bowl, and allow to cool for about 30 minutes.
- With a hand or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners’ sugar and 3 more Tablespoons of heavy cream.
- Slowly add 1/2 cup more confectioners’ sugar until you reach the desired consistency.
- Add 1 more Tablespoon heavy cream if you find the frosting too thick.
- Frost cake or cupcakes and garnish with Salted Caramel Sauce if desired.
The best piping tip for this frosting is the Wilton #12 round tip. If you pipe this salted caramel frosting with star tips, it will not hold its shape as nicely since the frosting is so creamy. So I suggest a simple round tip.
Vanilla Custard Slice – delicious, soft, creamy and so simple dessert! Vanilla Custard Slice is definitely Love at first bite!
- 2 sheets store bought puff pastry, thawed
- 8 cups milk
- 2 cup granulated sugar
- 2 1/2 cup all-purpose flour
- 4 eggs
- 3 teaspoon vanilla
- 1/2 cup powdered sugar for dusting
- Preheat oven to 350ºF.
- Put pastry sheets onto two square baking trays lined with non- stick baking paper and prick all over with a fork, but do not go all the way through pastry.
- Bake 20-25 minutes or until puffed up and golden.
- Remove from oven and set aside to cool. Whole sheet of pastry cut out the shape according to the size of square pan 9×13 inch and second sheet of pastry cut into squares (about 12), that will be the top of the cake
- For the custard: Pour the milk into a medium saucepan, bring milk up to a simmer, then remove from heat.
- In a medium bowl, whisk together eggs, sugar and flour until very smooth
- Pour into the saucepan with milk and mix to combine well, add vanilla extract
- Return to the heat, stir constantly over a medium low heat until the custard boils and thickens
- Remove custard from heat
- Pour the custard over the pastry in the prepared square pan 9 x 13inch, gently put remaining cut out sheet of pastry on top of the vanilla custard layer
- Refrigerate at least 3-4 hours or until set.
- Dust with powdered sugar before serving.
Wonderfully flaky, buttery, tender pastries, turnovers, cheese straws, elephant ears (palmiers), shells for savory fillings, and more can be yours with a minimum of effort.
Since this pastry uses only a few ingredients, it’s important to make those ingredients top-quality. We recommend Vermont’s Cabot unsalted butter and sour cream, both of which are available nationally.
The trick to the recipe is to leave your butter in very large chunks. You should have some dry spots and some large pieces of butter. They’ll likely look too big the first time you try it, but these chunks get distributed as you fold the dough, giving the final pastry a layered puff. The recipe also relies on the help of baking powder to add to the rise.
Classic puff pastry relies on many more layers to create an ethereal flakiness to the dough. By cutting corners and making fewer layers, you’ll get close to the same result. It’s not quite as flaky as classic puff pastry, but it’s pretty darn close.
Be sure to use very cold butter. Chilling ensures that the butter won’t soften and melt, making a homogeneous (and therefore dense) dough.
Once you master this simple recipe, the (party) possibilities are endless. I suggest making a double batch and keeping some on hand in the freezer for last-minute entertaining.
- 241g King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt*
- 1/2 teaspoon baking powder
- 227g cold unsalted butter,* cut in pats
- 113g sour cream
*If you use salted butter, reduce the amount of salt to 1/4 teaspoon
- Whisk together the flour, salt, and baking powder.
- Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.
- Stir in the sour cream; the dough won’t be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads.
- Pat the dough into a rough log, and roll it into an 8″ x 10″ rectangle.
- Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.
- Flip the dough over, give it a 90° turn on your work surface, and roll it into an 8″ x 10″ rectangle. Fold it in three again.
- Chill the dough for at least 30 minutes before using.
- To make pastry, roll into desired size.
- Freeze dough for prolonged storage, up to 2 months. To use, thaw in the refrigerator overnight.
Toasting sugar in a low oven allows for a range of caramelization without ever sacrificing its crystalline structure. The result is a sort of “granulated caramel” that can be used in any recipe as a one-to-one substitution for plain sugar. A mere hour of toasting will dramatically tame the sugar’s sweetness, while extended periods of time will develop a more intense caramel flavor. So play around and find out what style works best for you.
Why It Works
A perfect one-to-one replacement for white sugar, with caramel flavor.
- Gentle heat allows caramelization without harming sugar’s crystalline nature, which allows slow-toasted sugar to behave exactly like regular granulated sugar.
- Glass and ceramic are poor conductors of heat, insulating the sugar for slow and even caramelization.
- Occasional stirring eliminates hot spots, so the sugar won’t overheat or liquefy, while encouraging the evaporation of water (a by-product of caramel).
- 4 pounds (9 cups; 1.8kg) granulated white sugar
- Adjust oven rack to center position and preheat oven to 300°F.
- Pour sugar into a 9- by 13-inch glass or ceramic baking dish.
- Toast until the sugar turns ivory, about 1 hour.
- Stir well and continue roasting, now stirring once every 30 minutes, until darkened to light or sandy beige, 2 to 4 hours more depending on personal preference. Beyond that, the sugar will begin to liquefy.
- If you notice any liquid caramel around the edges, pour dry sugar into a stainless steel bowl. (The sticky caramel will remain stuck to the baking dish.) The sugar will be screaming-hot coming out of the oven, in excess of 212°F, so take care not to touch it.
- Set aside and cool to room temperature, about 2 hours. If needed, grind the lumpy caramel in a food processor until powdery and fine.
- Transfer to an airtight container; store and use cup for cup or ounce for ounce in any recipe in place of plain sugar.
While this recipe can be scaled to any size, considering the time and effort involved, I find larger batches more worthwhile. It doesn’t matter whether you pick up a bag of cane sugar or beet sugar, so long as it’s refined.