News And Notes
Mar 11

Krystal Keith in the Kitchen: Krystal’s Recipe for Caramel Buttercream

Krystal Keith in the Kitchen: Krystal's Recipe for Caramel Buttercream

Krystal Keith photo courtesy of Show Dog-Universal.

You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. But now she’s sharing some of them exclusively with Great American Country! Check back with us every Tuesday for a new recipe from Krystal.

“I have always been a cook but only recently got into baking,” says Krystal. “I have a go-to buttercream recipe that is foolproof — if you don’t count the powdered sugar cloud that usually kicks off the fun of making buttercream from scratch! I always forget the part about SLOWLY adding in the powdered sugar so I usually get to wear more than I actually get in the icing for the first batch.

“I love experimenting and straying just a bit from my traditional vanilla buttercream to come up with delicious new flavors,” she says. “I came up with this Caramel Buttercream recipe for a friend’s baby shower over this past weekend and it was to die for! Pair it with your favorite vanilla cupcake recipe.”

Krystal Keith in the Kitchen: Krystal's Recipe for Caramel Buttercream

Photo by Krystal Keith.

1 lb unsalted butter, softened
1 lb powdered sugar
1 Tbsp milk
1 tsp vanilla bean paste (or vanilla extract)
1 -8oz can sweetened condensed milk
1/2 stick butter (on hand)

Cream the butter in your stand mixer. With your mixer on the lowest setting, slowly add in the powdered sugar a little at a time. Add the milk and vanilla. Cover the icing in the bowl and place in fridge. Heat the sweetened condensed milk in a small sauce pan over low-medium heat, stirring constantly. Stir for 10-15 minutes until the mixture thickens to a caramel consistency. Remove from heat. If it gets too thick, add in some of the butter and stir until the butter is incorporated. Let cool for 5-10 minutes. Remove the icing from the fridge and place the bowl back on the stand mixer. Turn it on the lowest setting and pour 2/3 of the caramel into the icing.

Ice your cupcakes or cake and reheat the remaining caramel on low with the remaining butter, constantly stirring until it is thin enough to drizzle again. Drizzle the remaining half of the caramel over the cupcakes or cake.



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