OLD TIMEY CARAMEL ICING
I always had trouble making caramel icing before I got this recipe from a friend's mother. Putting the cold butter in last made all the difference for me. It tastes so good too!
Provided by Renae McVay
Categories Cakes
Time 45m
Number Of Ingredients 4
Steps:
- 1. Combine 3 cups sugar and milk in a heavy sauce pan on medium heat. Stir together for a few minutes. Allow to continue to heat.
- 2. While milk and sugar are heating, place a small black iron skillet on med. to med. high heat. Add the 5 tablespoons on sugar. Stir in the skillet until the sugar liquifies and then turns golden brown. It will be bubbling hot.
- 3. Now the milk and sugar should be very hot. Carefully pour in the browned sugar from the skillet. Whisk together and cook for about 15 minutes or until the mixture reached the very soft ball stage. (test by dropping a little off a spoon into a small glass of cool water. When a small soft ball forms, it's ready.)
- 4. Remove from heat and using an electric mixer, mix in 1 and 1/2 sticks cold butter...never margarine! Continue to beat until cooled to spreading consistency.
- 5. If too thick, you can thin by beating in milk a tablespoon at a time. Make sure your cake in completely cooled or this heavy icing may cause the top to split. It'll still taste super though!
CARAMEL ICING
Yummy and sweet, this is perfect for nut or dark chocolate cakes.
Provided by BumbleBee
Categories Desserts Frostings and Icings
Time 25m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 163.3 calories, Carbohydrate 29 g, Cholesterol 17 mg, Fat 5.7 g, Protein 0.2 g, SaturatedFat 3.6 g, Sodium 31.9 mg, Sugar 28.4 g
EASY CARAMEL CAKE
Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 12-14
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
- Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
- Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
- Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.
Nutrition Facts : Calories 517 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
CARAMEL FROSTING
Creamy caramel frosting puts the crowning touch on spiced cupcakes and other scrumptious flavors. Our Test Kitchen's recipe is rich with spreadable goodness.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/3 cups.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 118 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
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