Easy Caramel Frosting Atk 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!

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!

EASY CARAMEL CAKE - ATK

Steps:

• Combine dry ingredients and sugar in mixer bowl; set aside.
• Whisk together the eggs, vanilla, and buttermilk in large measuring cup; set aside.
• Make batter using Reverse creaming method:.
• Start mixer on low speed. Add butter 1 TB at a time mixing constantly, until butter is incorporated into flour mixture. Should not be any large pieces of butter left. Mixture should appear yellowish and dry.
• Add half of the egg/buttermilk mixture. Beat on low to medium speed until smooth but thick.
• Add remaining egg mixture, beat about 15 seconds until smooth.
• Divide batter between pans & spread evenly.
• Bake at 350 on middle rack, until toothpick in center comes out clean, about 20 minutes.
• Cool in pans for 10 minutes, remove and cool completely on racks.

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.

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.

EASY CARAMEL FROSTING - ATK

Steps:

• Place in saucepan over med heat; let it melt. Cook until a ring of little bubbles appears around the edge of melted sugar/butter mixture.
• Whisk in ½ cup heavy cream. Cook until bubbles reappear. Remove from heat.
• Add 1 tsp vanilla.
• Pour into mixer bowl. Add 1 ½ cups sifted powdered sugar. Beat at medium speed until combined; add ½ stick butter cut in pieces, beat until smooth and color is lighter. Frosting will still be a little warm.
• Place 3/4 cup frosting on top of bottom layer. Add 2nd layer and frost with remaining icing. Do this quickly so it doesn't set up before you finish spreading.

EASY CARAMEL CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
• Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
• Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
• Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.

CARAMEL FROSTING

Steps:

• Melt the first three ingredients together on low heat.
• Once melted, turn heat up to medium and DO NOT STIR for 3-5 minutes or until center becomes bubbly and amber colored.
• Remove from heat and cool.
• Once cooled add 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 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.