Vegan Salted Caramel Sauce and Frosting Recipe
Salty and sweet, this perfect mixture of flavors wins your day in a lot of recipes! My vegan salted caramel sauce makes gluten-free cupcakes. frosting, frozen treats, bread pudding, shortcakes, waffles, pancakes, even apples &... better!
The sauce belongs to the important thing for this creamy frosting that has now formally become my personal favorite gluten-free, dairy free frosting recipe! No heavy cream is needed within my recipes, which makes them both healthier (ok, less united nations-healthy) and vegan!
Salted Caramel Sauce and Frosting Recipe
Dietary Info Primary Photo Other Photos
Vegan Salted Caramel Sauce and Frosting Recipe
Ingredients:
Salted Caramel Sauce:- 1 cup granulated sugar
- cup gluten-free beer or gingerale (I made use of Coors® Peak Gluten-free Lager) *
- cup (4 Tbsp ..) non-dairy butter alternative (I made use of Earth Balance® Buttery Sticks ) or butter, softened
- 1/2 cup full fat coconut milk (14 grams of fat or even more) or heavy cream
- 1/2 teaspoon. ocean salt
- 2 cups confectioners’ sugar, sifted
- cup shortening or coconut oil, 70 degrees
- 1 Tbsp .. salted caramel sauce (cooled)
- 2 Tbsp .. full fat coconut milk (14 gr. fat or greater) or whipping cream
- 2 Tbsp .. gluten-free beer or gingerale (I made use of Coors® Peak Gluten-free Lager)
- teaspoon. ocean salt
Method:
Salted Caramel Sauce
Combine sugar and gluten-free beer inside a tall pot over high temperature. The mix will double in volumes because it bubbles in cooking, therefore the pot must be big enough for that mixture to become contained.
Utilizing a wooden spoon or silicone spatula, stir before the sugar has melted (the sugar won’t seem crunchy from the pot while you stir), roughly one minute, but depends upon how big the sugar crystals you use. When the sugar melts, stop stirring.
Permit the mixture to boil, without stirring, before the caramel reaches an in-depth amber color, roughly a few minutes. If utilizing a chocolate thermometer, only prepare until it reaches 180°F. The mix shouldn't smell burned or turn brownish, or it'll have overcooked and also have a burned taste.
Don’t over-prepare the caramel sauce or it'll turn dark and smell burned.
Once it's bubbly and it has darkened to some light reddish-brown color, remove from heat and whisk within the non-dairy butter until completely melted and combined.
If using coconut milk rather of heavy cream, shake the can of coconut milk, then measure cup. Pour within the coconut milk or heavy cream while whisking. Once smooth, add some salt, stir and transfer to some glass container to refrigerate until cooled. If refrigerating overnight, cover the container once cooled and produce to 70 degrees for everyone.
Salted Caramel Frosting
To organize the coconut milk, cut the fill up of the can of full fat coconut milk without trembling the can first. Spoon two tablespoons from the solid cream from the top. Cover the can and refrigerate for other uses like smoothies or additional baking needs.
Utilizing a mixer with whisk attachment, beat sugar and shortening until smooth. Add salted caramel sauce, gluten-free beer, coconut milk and salt cream together. Once integrated, beat on medium-high-speed for 1-2 more minutes until light and fluffy.
The whisk attachment should form semi-stiff peaks when taken off the frosting. When the peaks aren't stiff enough, beat in additional sifted confectioner’s sugar if too stiff, add another tablespoon of coconut milk.
Frost Chocolate Cupcakes or refrigerate frosting until available. (Frosting covers 12 cupcakes)
*Because of Coors® Peak for sponsoring this publish. I only use companies and merchandise which i love and recommend. Read my disclosure policy here .
Dietary INFO
Ingredients:
Salted Caramel Sauce:
- 1 cup granulated sugar
- cup gluten-free beer or gingerale (I made use of Coors® Peak Gluten-free Lager) *
- cup (4 Tbsp ..) non-dairy butter alternative (I made use of Earth Balance® Buttery Sticks ) or butter, softened
- 1/2 cup full fat coconut milk (14 grams of fat or even more) or heavy cream
- 1/2 teaspoon. ocean salt
Salted Caramel Frosting:
- 2 cups confectioners’ sugar, sifted
- cup shortening or coconut oil, 70 degrees
- 1 Tbsp .. salted caramel sauce (cooled)
- 2 Tbsp .. full fat coconut milk (14 gr. fat or greater) or whipping cream
- 2 Tbsp .. gluten-free beer or gingerale (I made use of Coors® Peak Gluten-free Lager)
- teaspoon. ocean salt
Method:
Salted Caramel Sauce
Combine sugar and gluten-free beer inside a tall pot over high temperature. The mix will double in volumes because it bubbles in cooking, therefore the pot must be big enough for that mixture to become contained.
Utilizing a wooden spoon or silicone spatula, stir before the sugar has melted (the sugar won’t seem crunchy from the pot while you stir), roughly one minute, but depends upon how big the sugar crystals you use. When the sugar melts, stop stirring.
Permit the mixture to boil, without stirring, before the caramel reaches an in-depth amber color, roughly a few minutes. If utilizing a chocolate thermometer, only prepare until it reaches 180°F. The mix shouldn't smell burned or turn brownish, or it'll have overcooked and also have a burned taste.
Don’t over-prepare the caramel sauce or it'll turn dark and smell burned.
Once it's bubbly and it has darkened to some light reddish-brown color, remove from heat and whisk within the non-dairy butter until completely melted and combined.
If using coconut milk rather of heavy cream, shake the can of coconut milk, then measure cup. Pour within the coconut milk or heavy cream while whisking. Once smooth, add some salt, stir and transfer to some glass container to refrigerate until cooled. If refrigerating overnight, cover the container once cooled and produce to 70 degrees for everyone.
Salted Caramel Frosting
To organize the coconut milk, cut the fill up of the can of full fat coconut milk without trembling the can first. Spoon two tablespoons from the solid cream from the top. Cover the can and refrigerate for other uses like smoothies or additional baking needs.
Utilizing a mixer with whisk attachment, beat sugar and shortening until smooth. Add salted caramel sauce, gluten-free beer, coconut milk and salt cream together. Once integrated, beat on medium-high-speed for 1-2 more minutes until light and fluffy.
The whisk attachment should form semi-stiff peaks when taken off the frosting. When the peaks aren't stiff enough, beat in additional sifted confectioner’s sugar if too stiff, add another tablespoon of coconut milk.
Frost Chocolate Cupcakes or refrigerate frosting until available. (Frosting covers 12 cupcakes)
*Because of Coors® Peak for sponsoring this publish. I only use companies and merchandise which i love and recommend. Read my disclosure policy here .