No Cook Caramel Frosting Recipe 45 Food

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.

EASY NO BOIL CARAMEL FROSTING

Steps:

• In a large mixing bowl, mix butter until light and fluffy. Add the caramel and continue to mix until light a fluffy. Add the sugar 1 cup at a time. Beat together until all the sugar has been incorporated and is light and fluffy (about 3 minutes) You want to get air into the frosting. Either pipe or spread onto cupcakes, 2 layered cake, sheet cake or cookies!

NO COOK CARAMEL FROSTING RECIPE - (4/5)

Steps:

• In a medium bowl , beat butter and brown sugar at medium speed with a mixer creamy. Add two tablespoons of milk and gradually beat in one cup of confectioners sugar. Add remaining two tablespoons of milk and remaining cup of confectioners sugar. Stir in vanilla. and salt . Use immediately.

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.

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.

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

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.

NEVER FAIL CREAMY CARAMEL ICING

Steps:

• Melt 1/2 cup of sugar in iron skillet slowly, until brown and runny.
• Mix egg, butter, remaining sugar, and milk in a saucepan and cook over low heat until butter melts.
• Turn the heat up to medium and add the browned sugar.
• Cook until it reaches the soft ball stage or until mixture leaves sides of pan. This takes about 10 minutes.
• Remove from heat, let cool slightly, and add vanilla.
• Beat until right consistency to spread.
• If it gets too thick add a little cream.
• This will ice a 2 layer cake.

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.

YUMMY CARAMEL FROSTING

Steps:

• In med saucepan, mix brown sugar, butter, and milk.
• Cook and stir on med-hi until boiling.
• Boil for 3 minutes.
• Remove from heat and cool.
• Add powdered sugar and maple flavoring.
• Beat until creamy.

NO COOK COCONUT CARAMEL FROSTING

Steps:

• Cream the butter and vanilla.
• Add brown sugar gradually while continuing to beat.
• Stir in coconut.
• Add only enough cream to achieve desired consistency.
• (Optional) If you make this the night before, you can put it the microwave for 1 minute after step 2. Beat for a minute then leave at room temp over night and add the cream the next day before using.