Recently I read an interview with the pastry chef of Bittersweet, Kris Padalino. In the article she urges bakers to put an end to vanilla extract and use more interesting spices, extracts and liquors to flavor sweets. These wise words inspired my latest project: a pumpkin layer cake with caramel whiskey frosting.
The whisky flavor in the frosting was fairly subtle and if I had more friends of legal drinking age I probably would have doubled the amount. However, since most of my underaged friends are only used to drinking flavored cheap vodka, they wouldn’t have been able to handle the flavor of top shelf liquor. If you are making this for people with more sophisticated palates I would recommend using a heavier hand.
Find the layer cake recipe here.
Whisky Caramel Frosting
1 cup butter
2 cups powered sugar (if you like your frosting stiffer, use up to three cups)
3 tbs caramel flavored whiskey
2 tsp vanilla
1) Beat softened butter with an electric mixer for about 3 minutes, until fluffy and light in color.
2) Add powdered sugar until reaching desired consistency. Mix until no powdered sugar lumps are left.
3) Beat in whiskey and vanilla to taste. I like the alcoholic flavor of both vanilla extract and whiskey so I might have added a little more than written above…