Creamy Caramel Frosting Food

CARAMEL FROSTING

Steps:

• In a large mixing bowl, add butter, caramel sauce and mix until fluffy.
• Gradually, add powdered sugar (1/2 cup at a time) and mix until frosting is smooth and creamy.
• If frosting is too thick, mix in some milk or heavy cream. If frosting is too thin, mix in more powdered sugar.
• Cover bowl and chill in the fridge for 30 minutes to firm it up a little more and make it easier to pipe. Enjoy!

EASY CARAMEL FROSTING

Steps:

• In saucepan, mix brown sugar, milk, butter and salt. Heat to boiling, stirring constantly. Once boiling, remove from heat. Let cool down.
• Stir in vanilla flavoring. Add powdered sugar by adding 3 tablespoons at a time. Beat until smooth and creamy.

CARAMEL CREAM FROSTING

Steps:

• Cook first 3 ingredients to melt.
• Add milk and cook 3 minutes.
• Cool down and mix in powdered sugar.
• Beat smooth and spread on cake.

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.

SALTED CARAMEL VANILLA BUTTERCREAM

Steps:

• Beat the butter with a mixer on medium-high speed until light and fluffy, 2 minutes. Reduce the speed to low and gradually add the confectioners' sugar 1 cup at a time. Then mix in the caramel, vanilla and salt. Mix in the cream to loosen the frosting.

CREAMY CARAMEL FROSTING

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.

SALTED CREAM CHEESE CARAMEL FROSTING

Steps:

• Combine the sugar, water and corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
• Cover the saucepan and let it cook over medium heat for 3 minutes. Do not open lid.
• After 3 minutes, remove the lid, increase the heat to medium and bring to a boil.
• Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn't burn. Stirring forms sugar crystals and it will become grainey.
• Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
• Carefully pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot. Stir the mixture; add the butter, lemon juice and salt. Stir, again, until combined.
• Pour caramel into a heat-proof measuring cup. Stir occasionally and allow to cool until thickened and warm to the touch, about 20 minutes.
• Beat butter and cream cheese at medium speed until creamy.
• Add 4 cups sifted powdered sugar into the butter/cream cheese mixture and beat to combine.
• Add 3/4 cup of the prepared salted caramel and beat to combine.
• Add additional powdered sugar until the frosting is the sweetness and consistency desired.

CREAMY CARAMEL ICING

Steps:

• Scald cream.
• Beat cream together with butter and set aside.
• Caramelize sugar and add cream mixture stir until lumps are dissolved.
• Gradually stir in confectioner's sugar.
• Beat until creamy.
• Ice cake.