A Twist On Wbh House Buttercream...
Decorating By chocolateandpeanutbutter Updated 5 Jun 2007 , 11:03pm by lilytexas
I made some today, but instead of using all regular icing sugar, I used 1/3 powdered brown sugar. It is sooo yummy! It has a rich caramel flavour, but is still very light and fluffy.
I made some caramel-filled chocolate chip banana cupcakes and iced them with this "caramel" buttercream. They are to die for...
The buttercream turned out a soft, creamy colour, so I don't know how it would tint, but it looked good to me the way it was.
You can see a pic here, if you wish: (sorry, can't figure out attachments yet)
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=604693
That does sound great. It would taste wonderful on a caramel cake or a nut cake. But I haven't ever seen powdered brown sugar either. I'll have to keep my eyes open.
WBH is Whimsical Bakehouse, and the house buttercream is a recipe from their great book. It's a light and fluffy, non-crusting, not-too-sweet icing.
I got the powdered brown sugar from Sweet Celebrations. You can peek at their catalogue at www.sweetc.com, but you have to phone to order. I have no idea if it's available anywhere else (I'm sure it must be) but I like the service I've always gotten from Sweet Celebrations. I bought it thinking of how nice it would be on powdered doughnuts, or in cinnamon rolls, but I remembered it this morning when I was making icing. So glad I did!
sounds yummy! I have to try it soon. BTW the cupcakes look great
-Samantha
Thank you...I bought that book once and returned it because I didn't like it too much, but didn't have it long enough to try any recipes...maybe I acted too quickly. A lot of people here seem to have great things to say about it. HMMM...
Yes, I was a little disappointed in the cakes that were in the book, but the recipes look great. I think this book is much more valuable for its recipes than for the cake ideas. Great instructions for chocolate transfers, also, but I haven't tried that yet.
I was wondering too, my understanding was that brown sugar is basically sugar with molasses, so could you get a similiar taste by adding the smallest touch of molassess?
Thanks for the compliments! They weren't fancy or anything, but to me, they just looked really tasty (and they were!)
I've never tried powdering my own brown sugar. Frankly, I'd never thought of it until I saw it in the Sweet Celebrations catalogue, but I guess you could give it a try! Maybe adding a little cornstarch would help with the powdering process - most icing sugar contains a little cornstarch, anyway!
Let me know if you try it, and if it works!
I just looked on Dominos webs site under speciatlty products, and if i read correctly they carry "Brownulated" sugar in powdered and granulated form. you can type in your zip code and they will tell you if a store near you carries it. I will be checking my store tomorrow to see if they have it in powdered form.
Val
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