Goes with Butter Pecan Toffee-Pecan Layer Cake
Melt 3/4 cup of the butter in a deep, heavy saucepan over low. Increase heat to medium-high, and bring butter to a boil, stirring constantly. Cook, stirring constantly, until butter is fragrant and milk solids start to brown, about 5 minutes.
Remove pan from heat, and stir in brown sugar, cream, syrup, salt and bourbon. Return pan to medium heat and cook, stirring occasionally, until sugar dissolves. Increase heat to medium-high and bring to a boil. Boil, stirring constantly, exactly 2 minutes. Remove mixture from heat and pour into bowl of a heavy-duty electric stand mixer fitted with paddle attachment. Beat on low speed until mixture is lukewarm, about 8-10 minutes. Gradually add powdered sugar and vanilla and beat on low speed until combined after each addition. Beat until frosting is completely cool and consistency is thick, creamy and spreadable, 6 to 10 minutes. Add remaining 4 tablespoons butter, 1 Tablespoon at a time and beat on medium speed until fully incorporated after each addition. Cover frosting and let stand at room temperature until ready to use.
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 359 | ||
Calories from Fat: 180 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 57.7mg | 18 % | |
Sodium 42.8mg | 1 % | |
Potassium 69mg | 2 % | |
Total Carbohydrate 46.1g | 14 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 46.1g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 359
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