Best Cool Whip Caramel Frosting Recipes

CARAMEL FROSTING

Steps:

• Add the sugar to a medium-sized, heavy bottom saucepan over medium heat.
• Gently stir the mixture. The sugar will first form clumps. Continue stirring.
• As you stir the mixture the clumps will eventually melt and it will turn into a dark amber colored sauce.
• Carefully add in the chopped batter while whisking with a metal whisk.
• Once the butter is totally melted, whisk in the creamy. Make sure to constantly whisk the mixture.
• Remove from the heat and whisk until smooth. Stir in the vanilla extract and salt.
• Cool fully. The sauce will continue to thicken as it cools.
• In a large bowl, beat the butter until softened.
• Beat in 1/2 cup fully cooled caramel sauce (you will need to measure out 1/2 cup of the caramel sauce you made - you will not need all the caramel you made), vanilla extract and salt.
• Beat in 1 1/2 cup powdered sugar, starting with the mixer on low speed.
• If needed beat in the rest of the sugar, if needed, for thicker, sweeter frosting. If your frosting seems a little too thick, beat in the cream 1 tablespoon at a time.
• Decorate cakes or cupcakes using a piping bag or a knife.
• Optionally drizzle with additional salted caramel.

COOL WHIPPED FROSTING

Steps:

• In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.

OLD TIMEY CARAMEL ICING

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!

COOL WHIP & CARAMEL FROSTING

Steps:

• Microwave caramels and water in microwaveable bowl on HIGH 1 min., stirring every 30 sec. Continue microwaving and stirring in 10-sec. increments until caramels are completely melted. Cool 10 min.
• Add half the caramel sauce to COOL WHIP in medium bowl; stir gently until blended. Repeat with remaining caramel sauce.
• Refrigerate 30 min.

CARAMEL WHIPPED CREAM

Steps:

• Prepare an ice bath; set aside. Cook sugar, water, and salt in saucepan over medium heat, stirring once, until sugar is dissolved. Continue cooking, without stirring, until sugar turns golden amber. Remove pan from heat; slowly pour cream down sides of pan in a slow, steady stream (it will spatter). Return pan to medium heat, and stir with a wooden spoon until combined.
• Transfer caramel cream to a mixing bowl set in ice bath; let sit until very cold, stirring occasionally, about 30 minutes. Mixture can be refrigerated overnight. Before serving, whip the caramel cream until stiff peaks form. Use immediately.

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.

CHOCOLATE CARAMEL CAKE WITH BUTTERSCOTCH FROSTING

Steps:

• Prepare and bake cake according to package directions for two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a small saucepan, combine the brown sugar, butter and cream. 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 of mixture and color is amber brown. Remove from the heat; stir in pecans. Cool at room temperature for 30 minutes, stirring occasionally., In a small bowl, whisk pudding mix and milk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cover and refrigerate until thickened, about 20 minutes., Place one cake layer on a serving platter; spread with 3/4 cup pudding mixture. Top with remaining cake layer; spread remaining pudding mixture over top and sides of cake. , If necessary, reheat pecan mixture over low heat to achieve a spreading consistency. Spoon pecan mixture around edge of cake. Store in the refrigerator.