Cooked Caramel Frosting Food

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.

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.

HOMEMADE CARAMEL FROSTING

Steps:

• Melt butter in a pan.
• Add brown sugar and boil for two minutes, stirring constantly.
• Add milk and stir until mixture boils, remove and cool.
• Pour into mixing bowl and add powdered sugar a little bit at a time.
• Beat well after each addition of powdered sugar.

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.

CARAMEL FROSTING

Steps:

• In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind; let cool.
• In the bowl of an electric mixer fitted with the paddle attachment, add confectioners' sugar, vanilla, salt, and butter. With the mixer on low, slowly add cream; beat until smooth. If frosting seems too thick, stir another tablespoon cream into the mixture.

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!

CARAMEL ICING 1964

Steps:

• 1. Bring sugar, butter and milk slowly to a boil, stirring constantly, and boil slowly for 2 or 3 minutes
• 2. Remove from heat and cool slightly
• 3. Add sifted confectioners sugar until consistency to spread (less if you want to make it a "sauce" for pouring rather than an icing for spreading)
• 4. add vanilla and you're done!