No Cook Coconut 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!

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.

SWEET POTATO CAKE WITH COCONUT FILLING AND CARAMEL FROSTING

Steps:

• Preheat the oven to 350 degrees F.
• Coat 3 (9-inch) cake pans with cooking spray; dust lightly with flour. Set aside.
• Beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating until blended after each addition. Beat in sweet potatoes and next 6 ingredients, adding each ingredient 1 at a time. Add pecans and 3 cups flour, beating just until blended.
• Beat egg whites in a separate bowl at high speed with an electric mixer until stiff peaks form; fold into batter. Spoon batter evenly into prepared pans.
• Bake for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove and cool completely on wire racks.
• Spread Coconut Filling evenly between cake layers. Gradually pour about 1/2 cup Caramel Frosting on top of cake, spreading over top and sides with a small spatula. Place cake in refrigerator. Chill remaining Caramel Frosting 45 minutes. Pour another 1/2 cup Caramel Frosting on cake, spreading over top and sides. Repeat procedure with remaining frosting, using 1/2 cup frosting at a time and chilling every 15 minutes. Store cake in refrigerator.
• Combine first 3 ingredients in a heavy 2-quart saucepan; gradually stir in milk, and cook, stirring constantly, over medium heat 3 minutes or until thickened.
• Stir about one-fourth of hot milk mixture gradually into egg; add egg mixture to remaining hot milk mixture, stirring constantly. Return to a boil, and cook, stirring constantly, 1 minute or until thickened. Remove from heat; stir in coconut and vanilla. Place heavy-duty plastic wrap directly on warm filling. Cool completely; chill 1 hour.
• Whisk together cream cheese and cream in a small bowl until smooth.
• Cook sugar and 2/3 cup water in a heavy 3 1/2-quart saucepan over medium-low heat, stirring constantly, 5 minutes or until sugar dissolves. Increase heat to high, and bring mixture to a boil without stirring. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Cook, without stirring, 10 minutes or just until syrup turns a deep amber color.
• Whisk in butter gradually; gradually whisk in cream cheese mixture until smooth. Remove from heat; cool 10 minutes, whisking occasionally.

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.

NO COOK CHOCOLATE FROSTING

Steps:

• Combine dry ingredients in a mixing bowl.
• Add remaining ingredients and beat on low until combined.
• Beat 1 minute on medium speed.
• Cool 20-30 minutes.

BROILER ICING

Steps:

• In a medium bowl, combine brown sugar, butter, and cream. Mix in coconut and chopped nuts.
• Spread icing over cooled cake. Place cake under broiler for 2 minutes or until bubbly.

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.

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.

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.