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Caramel Buttercream for Banana Cupcakes

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Recipe photo courtesy of Con Poulos

Pair this rich frosting with our Banana Cupcakes.

Source: Martha Stewart Living, February 2009
Yield

Ingredients

Directions

Variations

On "Martha Bakes," Martha used 1/3 cup heavy cream in this recipe, and added 1/4 teaspoon salt at the same time as the vanilla.

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Reviews

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How would you rate this recipe?
93
  • socalmomma
    23 JUN, 2012
    This recipe was way too buttery for me. I could barely taste the caramel. Disappointed I wasted all those ingredients.
    Reply
  • alswink
    10 MAR, 2012
    Is it okay to leave this out a few hours?
    Reply
  • Ana23
    15 MAR, 2011
    I just made this frosting and it came out runny. Did anyone have this problem?
    Reply
  • cat1992
    5 FEB, 2011
    This frosting is delicious! I made the caramel and it had crystals so I tried again and it worked out great -- I think the trick is not stirring it at all, just let it cook.
    Reply
  • pudgystummy
    18 FEB, 2010
    SO Yummy! The recipe from the Martha Stewart Cupcakes book is a bit different and I didn't have any trouble...going from memory...Step 1 said to swirl once and a while; Step 3 didn't require a candy thermometer, instead whisk until mixture is smooth when rubbed between fingers (sugar is melted); Step 4 said to add butter 1/4 cups at a time. I know my post is close to a year off, but hope this helps.
    Reply
  • TrellisSmith
    29 MAY, 2009
    I didn't add the entire caramel mixture. I thought it would have made the frosting to runny. However, my egg whites didn't produce as much volume as I expected.
    Reply
  • MS10878065
    13 APR, 2009
    Vivianita the other 1/2 cup sugar goes into part #3. Hope this helps you.
    Reply
  • mzdwells
    2 MAR, 2009
    I had the same problem so I reheated the carmel and added it hot to the butter mixture, but it still hardened as soon as it left the pot. I am not sure how this is supposed to work...
    Reply
  • luv2bake326
    4 FEB, 2009
    1/2 c 2 tbls is for the caramel and the remaining 1/2 c is for the egg whites. I made this recipe last night and would suggest not making caramel first. It hardens if it cools too much before mixing it into the buttercream. End result = caramel pieces in the buttercream rather than caramel buttercream. Still delicious though!
    Reply
  • Vivianita
    3 FEB, 2009
    Hi.... I was wondering if the recipe calls for 1/2 a cup sugar or 1 cup sugar? In the ingredients it says 1 cup plus 2 tbs. In the directions it says 1/2 cup plus 2 tbs. Can someone please tell me which one is the correct.... Thanks!
    Reply

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