Caramel Cake Frosting Icing Recipes

COOKED CARAMEL FROSTING

Steps:

• Gather the ingredients.
• In a large saucepan, combine ingredients and mix well to blend. Bring to a boil; cover and cook 3 minutes.
• Uncover and cook to 238 F on a candy thermometer or until soft ball forms when dropped in cold water. Cool for 3 minutes.
• Beat until thick and spreadable. It should begin to lose its glossiness.
• Spread on layers and over sides of cake.
• Enjoy.

HOMEMADE CARAMEL FROSTING

Steps:

• Sprinkle 1/3 cup sugar in a shallow, heavy 3½-qt. Dutch oven; cook over medium heat, stirring constantly, 3 minutes or until sugar is melted and syrup is light golden brown (sugar will clump). Remove from heat.
• Stir together 1 Tbsp. flour and 2½ cups sugar in a large saucepan; add milk, and bring to a boil over medium-high heat, stirring constantly.
• Gradually pour about one-fourth hot milk mixture into caramelized sugar, stirring constantly; gradually stir in remaining hot milk mixture until smooth. (Mixture will lump, but continue stirring until smooth.)
• Cover and cook over low heat 2 minutes. Increase heat to medium; uncover and cook, without stirring, until a candy thermometer reaches 238° (soft-ball stage, about 10 minutes). Add butter, stirring until blended. Remove from heat and let stand, without stirring, until temperature drops to 110° (about 1 hour).
• Pour into bowl of heavy-duty electric stand mixer. Add vanilla, and beat at medium speed (setting 4) with whisk attachment until spreading consistency (about 20 minutes).

CARAMEL ICING

Steps:

• Place the butter and brown sugar in a heavy saucepan over low-medium heat; cook and stir until the sugar dissolves and the mixture boils. Stir in the cream, return to a boil, and boil for 1 minute. Remove from the heat and cool.
• Beat in the powdered sugar until smooth.

CARAMEL FROSTING

Steps:

• In a small heavy saucepan, combine the brown sugar, butter, milk and salt. Cook and stir over low heat until sugar is dissolved. , Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber in color. Transfer to a small bowl; cool to room temperature., Gradually beat in confectioners' sugar until frosting achieves spreading consistency.

CARAMEL FROSTING I

Steps:

• In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
• Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.

CARAMEL CAKE FROSTING / ICING

Steps:

• Cook sugar and butter for two minutes.
• Stir in 1/4 cup milk.
• Bring to a boil; cool.
• Stir in 10x (confectioner's) sugar, until thick enough to spread.
• Makes enough for 2 large cake layers.

CREAMY CARAMEL FROSTING

Steps:

• In a heavy saucepan, combine the brown sugar, butter and milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting achieves spreading consistency.

GRANDMA'S CARAMEL FROSTING

Steps:

• Combine brown sugar, milk, and butter; bring to a full boil and cook for exactly 2 minutes. Remove from heat; add baking powder and vanilla. Beat until thick enough to spread.