Caramel Swiss Buttercream ( From: Sweetapolita)

Yield: ~4 cups

Ingredients

1 cup (200 g/7 oz) sugar

1/4 cup (60 mL) water

1/4 cup (60 mL) heavy cream (whipping cream)

1 1/2 cups (340 g/12 oz) unsalted butter, at room temperature

4 large egg whites (120 g/4 oz)

1 teaspoon (5 mL) pure vanilla extract

Method

The first step is making the salted caramel (you can also do a non-salted caramel by omitting the sea salt), to set aside to cool while you make the Swiss Buttercream. You then add the cooled caramel sauce it to the buttercream as the very last step. I haven’t tried buying ready-made gourmet caramel sauce and adding it, but I suspect it would taste nothing short of awesome.

1. Place 130 grams (5 ounces or 1/2 cup + 2 tablespoons) of the sugar and the water in a medium saucepan to a boil over medium heat. Brush down the sides of the pot with a dampened pastry brush to prevent sugar crystals from forming. Stop stirring and cook until caramel is dark amber, gently swirling from time to time. Remove from heat, and slowly add cream, whisking by hand until smooth. It will be splatter, so be careful. Let cool.

2. Place butter in an electric mixer fitted with the paddle attachment (flat beater) and beat on medium speed (I use #4 on my mixer), until pale and fluffy, about 3-5 minutes. Transfer to a large bowl and set aside.

3. Wipe the bowl of an electric mixer clean with lemon juice, and place egg whites and remaining sugar into bowl over a pot of simmering (not boiling–you don’t want to cook the eggs). Whisk occasionally and gently until sugar dissolves and mixture registers 160° on a candy thermometer.

4. Remove the bowl from heat, and place back onto the mixer fitted with the whisk attachment. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form (about 5-6 minutes). Once the bottom of the bowl is neutral and no longer warm to the touch, reduce speed to medium-low, and add beaten butter, one cup at a time, whisking well after each addition.

5. Switch to paddle attachment. With mixer on low speed, add cooled caramel, and beat until smooth (about 3-5 minutes).

6. Prepare to taste the most incredible buttercream you will ever encounter.

*Note: You can make this Salted Caramel Buttercream by whisking generous pinch of sea salt/Fleur de Sel into caramel before it cools, as found in my Sweet & Salty: Salted Caramel Chocolate Fudge Cake

Fluffy Vanilla Cake ( From: Sweetapolita)

Yield: One 2-layer, 8-inch round cake

Ingredients

5 large egg whites (5 ounces/150 grams) at room temperature

3/4 cup whole milk (180 mL/6 liquid ounces), at room temperature

2 1/4 teaspoons pure vanilla extract (9 grams) — I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract

2 3/4 cups cake flour, sifted (11 ounces/315 grams)

1 3/4 cups sugar (12 ounces/350 grams)

1 tablespoon + 1 teaspoon baking powder (19.5 grams)

3/4 teaspoon salt (5 grams)

12 tablespoons unsalted butter (6 ounces/170 grams), at room temperature and cut into cubes

Method

1. Preheat oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch pans.

2. In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.

4. Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.

5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.

6. Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers.

7. Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not overbake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

8. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.

*Slightly adapted from Classic White Cake recipe on Baking Bites

Salted Caramel Crème Pastries ( From: Une-deux senses)
Yields: 18 pastries

For the custard:
1 small package instant vanilla bean pudding
3/4 cup heavy whipping cream
1 cup whole milk
1 tsp. vanilla bean paste or vanilla

For the salted caramel:
3/4 cup sugar
1/8 cup corn syrup
4 tbsn. butter, softened, cut into cubes
3/4 cup heavy cream
1/2 tsp. fleur de sel or any other sea salt

1 package puff pastry, defrosted, each sheet cut into 9 squares
1 cup strawberries, sliced thinly
coarse sugar, such as turbinado

To make the caramel, stir together the sugar, corn syrup and 1/4 cup of water in a small saucepan. Heat over medium-high heat and continue stirring until the sugar dissolves. Increase the heat to high, stop stirring and allow the mixture to come to a boil. Continue boiling until the mixture turns a deep caramel color. If you are unsure of when to turn off the heat, the mixture should register 300 F on a candy thermometer. Remove the saucepan from the heat, and add the heavy cream and butter, being careful as it should bubble up vigorously. Add the salt, then allow the mixture to cool to room temperature.

Preheat the oven to 375 F. Spread the squares of puff pastry on a parchment paper lined baking sheet, leaving about 1" in between each. Use a 3" round cookie cutter to impress a circle into each square (this will help to form a indentation later after baking so that it can be filled with cream). Bake until golden brown, about 12 - 15 minutes. Once golden brown, remove to a wire rack to cool. While baking, you can make the custard. In a medium bowl, whisk together the pudding mix, heavy cream, milk and vanilla  until smooth and the mixture starts to thicken. Set aside in the refrigerator for about 10 more minutes so that it can firm up some more.

To assemble, use a spoon to press in the circle indentations to make room for the custard. In each indentation, add about 1 tbsn. of the salted caramel. Add a few sliced strawberries, then top with custard, filling to the top. Sprinkle the tops with sugar, then use a torch to brulee until the sugar has melted and caramelized. Repeat with remaining pastries. Enjoy!

 Healthier substitution ideas.

Ingredient Healthy Substitution:

Whole milk (one cup)- One cup fat-free or nonfat milk plus one tablespoon of unsaturated oil like safflower or canola

Heavy cream (one cup)- One cup evaporated skim milk, or one cup cup half and half

Sour cream- Low-fat Greek yogurt

Cream cheese- Four tablespoons margarine blended with one cup dry low-fat cottage cheese; add a small amount of fat-free milk if needed

Butter (one tablespoon)- One tablespoon polyunsaturated margarine or 3/4 tablespoon polyunsaturated oil like safflower oil

Shortening (one cup)- Two sticks polyunsaturated margarine like original Earth Balance or Smart Balance

One Egg- One egg white plus two teaspoons of unsaturated oil (canola or safflower) or commercially made, cholesterol-free egg substitute, 2 Egg Whites or ¼ C Egg Substitute or 2 Tablespoons Mayonnaise (Best in cake batter),  Half of a mashed ripe banana with 1/4 teaspoon of baking powder can be used in replacement of an egg. You can also use one tablespoon of powdered flaxseed soaked in three tablespoons of water.

Unsweetened baking chocolate (one ounce)- Three tablespoons unsweetened cocoa powder or carob powder plus one tablespoon polyunsaturated oil (like safflower or corn oil) or margarine. Carob is sweeter than cocoa, so reduce sugar in recipe by 1/4.


1 C White Sugar: 2/3 C Agave Nectar + ¼ or 1/3 C Reduction of all other Liquids, 1 C Sugar Substitute (ex: Splenda. Check the label for exact substitution amounts)

1 C Powdered/Confectioners Sugar: 1 C White Sugar + 1 tablespoon Cornstarch (Blended in food processor to create a more powdery texture)

1 ounce Unsweetened Chocolate: 3 tablespoons Cocoa + 1 tablespoon butter/margarine/vegetable oil