Most of the Swiss buttercream flavors we create have acidity, bitterness, or alcohol to cut the intensity of the butter, but mixing caramel with Swiss Buttercream, on the other hand, results in an extra buttery and rich icing. If you have homemade Caramel Sauce to use, then do so. The flecks of vanilla bean in the homemade caramel sauce add a nice look to the finished icing. Otherwise, you can still achieve a flavorful icing with a store-bought sauce, without the additional effort. Because the intensity of flavor may vary by brand, feel free to add a little more or less caramel, as desired. You can garnish with crushed chocolate-dipped pretzels or roasted peanuts as well as additional caramel sauce.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.