HOMEMADE CARAMEL FROSTING
There are few things better than homemade Caramel Frosting, and our recipe takes the cake. You might be tempted to stick to the store-bought variety to cut back on time and all the extra steps but, we assure you, this is one frosting recipe that is well worth the effort. Most icing recipes don't take quite as much stirring, mixing, cooking, and caramelizing, but, then again, most icing recipes don't even come close to being quite as delicious as this caramel icing. Homemade caramel frosting is a labor of love. It takes time and patience but the result is lick-the-spoon good, every time. Whether you're just learning how to make caramel icing or are a seasoned veteran, give our caramel icing recipe a try and you'll likely never look back. Some things are just better when they're made right at home and this frosting recipe is no exception.
Provided by Southern Living Editors
Categories Cakes
Time 1h50m
Yield Makes 3 cups
Number Of Ingredients 6
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).
CREAMY CARAMEL ICING
This old-fashioned caramel icing recipe is perfect slathered atop spice cake, chocolate cake, and cupcakes. It's a boiled frosting that has the creamy texture of brown sugar fudge!
Provided by Tara Teaspoon
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- In a bowl, combine ⅓ cup shortening, ¼ cup hot milk, confectioners' sugar, and vanilla and beat until smooth, about 2 min. Set aside.
- In a saucepan, boil together 1 tablespoon shortening, ½ cup cold milk, corn syrup and brown sugar until temperature reaches 235°F (soft-ball stage) on a candy thermometer, about 10 minutes.
- Pour the boiled mixture over over shortening mixture and beat until smooth and creamy, about 2 minutes. If icing isn't smooth enough, add 1 tablespoon hot water.
Nutrition Facts : Calories 1814 kcal, Carbohydrate 379 g, Protein 3 g, Fat 37 g, SaturatedFat 10 g, Cholesterol 9 mg, Sodium 112 mg, Sugar 373 g, TransFat 5 g, UnsaturatedFat 25 g, ServingSize 1 serving
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!
NEVER FAIL CREAMY CARAMEL ICING
Make and share this Never Fail Creamy Caramel Icing recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt 1/2 cup of sugar in iron skillet slowly, until brown and runny.
- Mix egg, butter, remaining sugar, and milk in a saucepan and cook over low heat until butter melts.
- Turn the heat up to medium and add the browned sugar.
- Cook until it reaches the soft ball stage or until mixture leaves sides of pan. This takes about 10 minutes.
- Remove from heat, let cool slightly, and add vanilla.
- Beat until right consistency to spread.
- If it gets too thick add a little cream.
- This will ice a 2 layer cake.
Nutrition Facts : Calories 368.7, Fat 12.9, SaturatedFat 8, Cholesterol 57, Sodium 122, Carbohydrate 63.7, Sugar 62.5, Protein 1.7
CARAMEL FROSTING I
I have had this recipe for over 30 years. Cream may be substituted for the milk for added richness.
Provided by MaryKaye
Categories Desserts Frostings and Icings
Time 15m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 19.2 g, Cholesterol 5.4 mg, Fat 2 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 17.9 mg, Sugar 18.9 g
CREAMY CARAMEL FROSTING
I love this creamy caramel frosting, which is an ideal compliment for spice cupcakes. The recipe originated with my grandmother.-Virginia Breitmeyer, Greensboro Bend, Vermont
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2-1/4 cups.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 79 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 29mg sodium, Carbohydrate 14g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
NEVER FAIL CREAMY CARAMEL ICING
Steps:
- 1. In iron skillet, slowly melt 1/2 cup sugar until brown and runny. Mix egg, butter, remaining sugar and milk in saucepan and cook over low heat until butter melts.
- 2. Increase heat setting to medium and add browned sugar. Cook until it reaches soft ball stage or until moisture leaves sides of pan; approximately 10 minutes.
- 3. Remove from heat and cool slightly. Add vanilla. Beat until right consistency to spread. If too thick add a little milk.
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