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IDEES VIR ROOMKARAMELVERSIERSEL

IDEES VIR ROOMKARAMELVERSIERSEL

Retha Sorum Burger:
My ma het altyd vertel dat my ouma room saam met suiker gekook het vir ‘n karamelroomversiersel vir koeke. Het iemand ‘n idee wat om te doen, hoeveelhede, wit- of bruinsuiker en hoe lank kook dit? Blykbaar word die roomkaramelmengsel afgekoel en styfgeklits.

Wilanda Räsänen:
Die maklikste manier is om 200 ml room en 200 ml bruinsuiker saam te kook vir ongeveer 5 – 7 min, totdat die mengsel begin verdik. Roer aanhoudend om te verhoed dat dit vassit op die bodem van die pan. Voeg ‘n 1 eetlepel botter by en roer deur. Laat dit effens afkoel, voordat dit oor die koek gegiet word.

Wilanda Räsänen:
Hierdie is ‘n traditionele Finse manier om iets soets bo-op ‘n roomkoek te plaas – smelt 1 koppie botter, voeg 2 koppies bruinsuiker by en verhit stadig totdat die suiker gesmelt is. Bring tot kookpunt, voeg ‘n ¼ koppie room en 2 teelepels vanilla by. Laat die mengsel kook. Verwyder die mengsel van die hitte en plaas dit eenkant om af te koel vir ongeveer ‘n uur. Plaas die mengsel in ‘n mengbak, voeg 4 koppies versiersuiker by en klits baie goed. Gebruik om koek te versier.

CARAMEL CREAM FROSTING – Kitty de Jager

  • 2 cups (400 g) light brown sugar
  • 1 cup (250 ml) heavy cream
  • 3 tablespoons (45 g) butter
  • 1 teaspoon vanilla

In a heavy saucepan, heat the sugar and cream over medium heat until the mixture begins to simmer. Reduce heat to low and simmer for 2 minutes. Cook while stirring, until the temperature on the candy thermometer reaches 114ºC.
Remove the sauce from the heat and drop the butter on top, do not stir.
Let it sit for about an hour or until the mixture reached approximately 55ºC.
Add the vanilla and beat until frosting reaches a spreadable consistency.
If the frosting does not thicken, chill a while and beat again.
Store in a container until ready to use, placing plastic wrap directly on top of the surface.

Notes:
If you lost track of time – as I have many times – and the frosting has chilled too much, warm slightly and beat again.
Keep at room temperature for up to 1 week or in the refrigerator for up to 3 weeks.
If refrigerated, bring to room temperature and stir prior to frosting a cake.

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