Caramel Espresso Chocolate Cooked Frosting

IMG_6832 Cooled Frosting Base

There aren’t many words I can use to describe this frosting. It tastes like a cooked flour frosting, but it’s not. It’s full of espresso and chocolate flavor, but since it’s cooked it takes on a deep, caramelized flavor as well.

Heavy cream is heated with some sugar and chocolate for a long time until it starts to slightly caramelize and begins to separate. At this stage, it’s taken off the stove and butter is whisked in and it becomes smooth again. 

Then the base is refrigerated until completely cooled and then added to a butter-confectioner’s sugar mixture to form the frosting. 

This has become one of my very favorite frostings. The flavors meld together so well, but you can still taste each one if you pay close attention. It’s a great pairing for chocolate, vanilla, pumpkin, and a whole assortment of other cake flavors..!

IMG_6820 Closeup Cross Section of Cupcake

Caramel Espresso Chocolate Cooked Frosting

Yield: about 2 cups

Cooked Frosting Base

1 1/2 c heavy cream

1/2 c granulated sugar

1 T golden syrup or light corn syrup

2 oz chocolate – milk, semi-sweet, or bittersweet (you can use chocolate chips)

3/4 t salt

1 oz unsalted butter

1 T vanilla extract

Caramel Espresso Chocolate Cooked Frosting

1/2 c unsalted butter, room temperature

1 c confectioner’s sugar

1 c Cooked Frosting Base

To make the Cooked Frosting Base:

Combine the cream, granulated sugar, and syrup in a small pan and cook until the sugar is dissolved and the mixture is combined. This should take about 2 to 3 minutes. 

Add the chocolate and salt and bring the mixture to a boil, while whisking to melt the chocolate and dissolve the sugar. 

Then lower the heat and simmer the frosting base mixture until it breaks (the oils and solids separate) and it smells slightly caramelized. When you see this separation, turn off the stove and whisk in the butter and vanilla and let the frosting base cool slightly. Then transfer to a glass or plastic bowl and refrigerate the frosting base. 

IMG_6832 Cooled Frosting Base

After about 2 hours, when the frosting base has completely cooled down, it will be thicker.

In the bowl of your stand mixer, beat the butter until it is smooth and creamy. Add the confectioner’s sugar and mix until well combined. Pour in 1 c of frosting base and whip away, making sure to dissolve the confectioner’s sugar and aerate the frosting for a fluffier result. 

Frost your cake or cupcakes as desired. This frosting works perfectly with my Espresso Pumpkin Spice Cupcakes.

IMG_6816 Top Front View with Fork

Sweetly  Yours,

Leelabean

 

 

One comment

  1. […] become muffins without the use of frosting. I decided to fancy up these little cakes with a fluffy Caramel Espresso Chocolate Cooked Frosting that is absolutely divine. The caramel notes are a lovely compliment to the espresso, chocolate, […]

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