Flavorings/recipe blends

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Permalink Reply by Katy Nott on October 24, 2012 at 2:55pm

Well Linda, don't know much use I am to you as I'm nothing like as knowledgeable and you guys have access to so much more wonderful stuff than we do.  But for what it's worth my favourite flavourings are - 

Carnation Caramel Milk - Caramelised concentrated milk with sugar.  Makes awesome buttercream

Pouring honey and almond essence

Terry's Chocolate Orange - melt and add to buttercream.

Lemon Curd with lemon zest for a truly lemon experience.

xx

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Permalink Reply by Linda Wolff on October 24, 2012 at 3:21pm

These sound awesome Katy!! Nothing like what we use at all! I can't wait to give these a whirl!

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Permalink Reply by Goreti on October 24, 2012 at 3:25pm

1T. Lemon Juice (NOT extract! Extract = Nasty!) 
1tsp. Vanilla extract 
1tsp. Almond extract 
1tsp. Butter extract

 

This is supposed to be similar to Creme Bouquet.  I make this & refrigerate it.  A little goes a long way.  I use this to flavor my MMF.  Really like the flavor.

For chocolate cake, I really like a the flavor of orange (can use orange curd w/orange zest).  Reminds me of the Pepperidge Farm Orange Milano cookies.  Yummy   I also like Nutella to flavor the buttercream

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Permalink Reply by Linda Wolff on October 24, 2012 at 4:13pm

Oh, Goreti, thank you thank you! I knew you had posted your recipe somewhere and I should have copied it right away, but didn't. The orange one sounds yummy!

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Permalink Reply by Linda Wolff on October 24, 2012 at 7:12pm

Katy, tell me how you make the caramel butter cream with carnation milk, please.

Katy Nott said:

Well Linda, don't know much use I am to you as I'm nothing like as knowledgeable and you guys have access to so much more wonderful stuff than we do.  But for what it's worth my favourite flavourings are - 

Carnation Caramel Milk - Caramelised concentrated milk with sugar.  Makes awesome buttercream

Pouring honey and almond essence

Terry's Chocolate Orange - melt and add to buttercream.

Lemon Curd with lemon zest for a truly lemon experience.

xx

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Permalink Reply by Katy Nott on October 25, 2012 at 6:20am

Hi Linda - couldn't be easier.  As you probably know, most of us make butter icing differently over here (not meringue based).

Basically just use 1 part butter (salted, unsalted whichever you prefer, I used salted) to 2 parts icing sugar (sifted).  Chuck them in a blender and whizz the hell out of it, till it's creamy.  The carnation milk comes in cans (hope you can get it over there) - here's a pic of what it looks like
Then just spoon in the caramel straight from the tin and mix in until you get the strength of flavour you want.  For 250g butter, 500g icing sugar, I would probably use between half and all of the tin.  Be ready for it to go a bit runny - the caramel is set in the tin, but beating it breaks it down.  Just pop it in the fridge for a bit and it will set up again.  If you try it - hope you like it! xx
Linda Wolff said:

Katy, tell me how you make the caramel butter cream with carnation milk, please.

Katy Nott said:

Well Linda, don't know much use I am to you as I'm nothing like as knowledgeable and you guys have access to so much more wonderful stuff than we do.  But for what it's worth my favourite flavourings are - 

Carnation Caramel Milk - Caramelised concentrated milk with sugar.  Makes awesome buttercream

Pouring honey and almond essence

Terry's Chocolate Orange - melt and add to buttercream.

Lemon Curd with lemon zest for a truly lemon experience.

xx

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Permalink Reply by Linda Wolff on October 25, 2012 at 6:42am

We can get carnation evaporated milk and sweetened condensed milk, but I have never seen this caramel milk before! =O(    I'll have to do a search on line to see if it is available. It sounds divine!!

Katy Nott said:

Hi Linda - couldn't be easier.  As you probably know, most of us make butter icing differently over here (not meringue based).

Basically just use 1 part butter (salted, unsalted whichever you prefer, I used salted) to 2 parts icing sugar (sifted).  Chuck them in a blender and whizz the hell out of it, till it's creamy.  The carnation milk comes in cans (hope you can get it over there) - here's a pic of what it looks like
Then just spoon in the caramel straight from the tin and mix in until you get the strength of flavour you want.  For 250g butter, 500g icing sugar, I would probably use between half and all of the tin.  Be ready for it to go a bit runny - the caramel is set in the tin, but beating it breaks it down.  Just pop it in the fridge for a bit and it will set up again.  If you try it - hope you like it! xx
Linda Wolff said:

Katy, tell me how you make the caramel butter cream with carnation milk, please.

Katy Nott said:

Well Linda, don't know much use I am to you as I'm nothing like as knowledgeable and you guys have access to so much more wonderful stuff than we do.  But for what it's worth my favourite flavourings are - 

Carnation Caramel Milk - Caramelised concentrated milk with sugar.  Makes awesome buttercream

Pouring honey and almond essence

Terry's Chocolate Orange - melt and add to buttercream.

Lemon Curd with lemon zest for a truly lemon experience.

xx

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Permalink Reply by Goreti on October 25, 2012 at 8:39am

Linda, recently I saw in the Spanish food section of the grocery store cooked sweetened condensed milk (dulce de leite).  I think that will give you pretty much the same flavor.  I didn't buy because I brought some back with me from the Azores since I had never seen it here.  Guess I wasn't looking in the right place because after I came back went to a store that carries a lot of international stuff and there it was.  

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Permalink Reply by Linda Wolff on October 25, 2012 at 11:22am

Have you tried it yet, Goreti? I found this link that I thought I would give a try, and I'll keep my eyes open in the ethnic section too. You have to scroll all the way to the bottom to get all of the recipes. It just sounds so good! I've got to give it a try.http://www.wikihow.com/Make-Caramel-from-Sweetened-Condensed-Milk

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Permalink Reply by Goreti on October 25, 2012 at 11:32am

I haven't used it but I did taste some desserts made with it.  My nieces uses it.  I thought she had made it herself cause I had seen how to do it online (like the link you sent me).  When I asked her, she said "are you kidding? I buy already made."  So the next time I went to the grocery store there, I bought 2 cans.  I'm going to make a birthday cake for my mother-in-law's 90th birthday and will probably used it then.  I don't like to make cakes to keep at home.  Too much temptation.

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Permalink Reply by Linda Wolff on October 25, 2012 at 11:38am

Oh, I know what you mean about having goodies around the house! If they are here, that temptation is just too great! I've had cheese cake that is called dulce de leite from the cheese cake factory and it was to die for, so if what you are talking about tastes as good as that, I can imagine what butter cream icing would taste like. yummmmm

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Permalink Reply by Katy Nott on October 25, 2012 at 11:40am

Not entirely sure, but I think the sweetened condensed milk will be white/cream coloured and bit a little 'looser' than the caramel.  You can make the caramel by boiling the condensed milk I reckon.  The caramel version should be light brown in colour, thus - 

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