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).
TRADITIONAL SOUTHERN CARAMEL FROSTING
Perfect real deal homemade southern caramel frosting perfect for caramel cakes and more! This is the caramel frosting you want to make it extra delicious!
Provided by Carlee
Categories Frosting
Time 40m
Number Of Ingredients 7
Steps:
- Place the first 1/3 cup of sugar in the bottom of a large heavy-bottomed saucepan.
- Stirring frequently, cook over medium heat until it melts and becomes lightly golden brown. This will take about 3 minutes and don't worry if the sugar clumps a bit.
- In a second sauce pan, combine flour, sugar and salt. Whisk in cold milk until combined and any lumps are worked out. Place over medium-high heat and cook until it comes to a boil, stirring constantly.
- Pour 1/4 of the hot milk mixture into the caramelized sugar. Whisk until combined. Slowly add the rest of the hot milk, stirring as you go.
- Cover mixture and cook over low heat for 2 minutes. Uncover and turn heat to medium, without stirring cook until it reaches 238°F (soft ball stage.) This will take about 10 minutes. Add butter and stir until well blended. Remove from heat and let sit for about an hour.
- Pour into stand mixer bowl. Add vanilla and mix on medium for 20 minutes.
- Spread immediately over cake, working quickly as it sets up.
Nutrition Facts : Calories 298 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 113 milligrams sodium, Sugar 47 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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
LALLY'S SOUTHERN CHOCOLATE ICING
Categories Cake Chocolate Dessert No-Cook Wheat/Gluten-Free Mother's Day
Yield 4 layer cake
Number Of Ingredients 4
Steps:
- Melt together in double boiler butter and chocolate. Add a pinch of salt. Cool. Sift into the cooled mixture the box of powdered sugar and mix well.
LALLY'S SOUTHERN CARAMEL ICING
Categories Chocolate Dessert Sauté Fourth of July Wheat/Gluten-Free
Yield 4 layer cake
Number Of Ingredients 5
Steps:
- Mix together well the melted butter and brown sugar. Add the milk and cook till thick stirring constantly. Cool to room temperature. Sift in the box of powdered sugar and the vanilla.
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