I need an easy recipe on how to make a quick caramel frosting for my layer cake?!
Answers: open to all suggestions but make sure it's easy.
This is the one I use,its very good on cinnamon rolls also.
CARAMEL ICING
2 cups packed brown sugar
1/2 cup butter
1/2 cup evaporated milk
1 teaspoon vanilla extract
To Make Caramel Icing:
In a saucepan over medium heat cook the brown sugar, remaining 1/2 cup
butter, and the evaporated milk.
Stirring frequently bring mixture to a boil and let boil for 3 minutes.
Remove from heat and stir in the 1 teaspoon vanilla, beat in 1-2 cups powdered sugar.
Pour over top of cooled bundt cake.
Caramel Butter Nut Icing recipe
1/3 cup buttermilk
1/2 cup butter
1 cup light brown sugar
2 cups confectioners' sugar
1 cup pecans, finely chopped
1/4 cup pecans (optional)
Heat buttermilk and butter. Add sugars. Bring to a boil and continue boiling until the soft ball stage is reached. Add finely chopped pecans and beat until of spreading consistency. After the cake is iced, sprinkle 1/4 cup pecans over top if desired.
Caramel Fluff Frosting recipe
1 1/2 cups brown sugar
6 tablespoons cold water
3 egg whites
1/4 teaspoon salt
Combine all ingredients in top of double boiler. Beat constantly with electric mixer until mixture forms soft peaks.
This will frost the top and sides of three (8-inch) layers.
1 stick (8 tablespoons) butter
1 cup packed dark brown sugar
Dash of salt
1/4 cup whole milk
2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
Place butter, brown sugar and salt in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil (about 2 minutes). Add milk, stir and bring the mixture back to a rolling boil, then remove the pan from the heat. Add the confectioners; sugar and vanilla extract and beat with a wooden spoon until the frosting is smooth.
Use immediately, while still warm, to frost the cake of your choice. It is a loose, pourable frosting when first made. If frosting hardens too much while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.
Ingredients:
1/2 C. butter or margerine, 1 C. firmly packed light brown sugar,1/3C. light cream or milk, 2 C. unsifted confectioners sugar,1 t. vanilla, 1/8 t. ground cinnamon.
Directions:
In a small saucepan, melt butter. Add brown sugar and stir until smooth. Bring to a boil over low heat,boil one minute, stirring constantly. Remove from heat, stir in cream. Return to heat, just until it starts to boil. Remove from heat and let cool till bottom of saucepan feels luke warm. With electric mixer or wooden spoon, beat in confectioners sugar until frosting is thick and of spreading consistency. Stir in vanilla and cinnamon and it's ready to spread on your cake.
Hope you like this!
heavy cream and sugar and butter...super easy and will be nice and thick
www.allrecipes.com and www.foodnetwork.com
I always use them in emergency
1/2 cup caramel
1 caontainer vanilla frosting
1/3 cup dolce de leche
1/3 cup toffee bits
melt all ingredients in a sauce pan
let drizzle on cake
Caramel Frosting:
2 (3-ounce) packages cream cheese, cut into cubes and softened
3/4 cup whipping cream
2 1/4 cups sugar
2/3 cup water
9 tablespoons butter, cut into 1/2-inch cubes
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.
I like this recipe I got off foodnetwork.com. WHAT I DO in a pinch is this.....is substitute the whipping cream, butter, water and sugar for 3 cups of caramel sauce from the ice cream aisle. I heat it on the stove until very warm and whish in the cream cheese. remove from heat and cool before using. It is great and everyone thinks I make it from scratch, either way I make it!!!
get a can of condensed milk and put it in a pot cover with water and boil 2 hrs when you open can it will be caramel