How would you make a good caramel icing for a cake? Would it be better on chocolate or angel food cake?!
Thanks!.Www@FoodAQ@Com
Answers:
Because it is a 'heavy' frosting/icing, it would be better on a chocolate cake!.
Caramel Butter Frosting
In large saucepan melt 1 cup butter; add 2 cups packed brown sugar!. Bring to boiling over medium heat; stirring constantly!. Cook and stir 1 minute; cool 5 minutes!. Whisk in 1/2 cup milk until smooth!. Whisk in 6 cups powdered sugar until smooth!. Use at once; frosting stiffens as it cools!. Makes 4 cups!.
SACWww@FoodAQ@Com
Caramel Butter Frosting
In large saucepan melt 1 cup butter; add 2 cups packed brown sugar!. Bring to boiling over medium heat; stirring constantly!. Cook and stir 1 minute; cool 5 minutes!. Whisk in 1/2 cup milk until smooth!. Whisk in 6 cups powdered sugar until smooth!. Use at once; frosting stiffens as it cools!. Makes 4 cups!.
SACWww@FoodAQ@Com
i love to bake,
well, a caramel icing would be great on either one of those cakes, especially the chocolate!. a good caramel icing
here's what you need:
1/2 cup (1 stick) butter, softened
1 cup packed dark brown sugar
1/3 cup heavy cream, plus more as necessary
1 tablespoon pure vanilla extract
1 (16-ounce) box confectioners’ sugar
Melt the butter in small saucepan, add brown sugar and 1/3 cup cream!. and cook over medium-low heat until the sugar is dissolved, about 2 minutes!. then remove from heat and add vanilla!. then transfer to a larger bowl
Using a hand held electric mixer, beat in confectioners' sugar a little at a time until smooth!. If frosting is too thick, add 1 tablespoon heavy cream at a time until the consistency is just right!.
that should be good!.
good luck, have funWww@FoodAQ@Com
well, a caramel icing would be great on either one of those cakes, especially the chocolate!. a good caramel icing
here's what you need:
1/2 cup (1 stick) butter, softened
1 cup packed dark brown sugar
1/3 cup heavy cream, plus more as necessary
1 tablespoon pure vanilla extract
1 (16-ounce) box confectioners’ sugar
Melt the butter in small saucepan, add brown sugar and 1/3 cup cream!. and cook over medium-low heat until the sugar is dissolved, about 2 minutes!. then remove from heat and add vanilla!. then transfer to a larger bowl
Using a hand held electric mixer, beat in confectioners' sugar a little at a time until smooth!. If frosting is too thick, add 1 tablespoon heavy cream at a time until the consistency is just right!.
that should be good!.
good luck, have funWww@FoodAQ@Com
better on chocolate than angle food!.!.!.!.but best on spice cake or banana cake!.!.!.!.my Mom made this one for her blackberry jam cake:
CARAMEL ICING
1 1/2 cup Granulated sugar
1 1/2 cup Brown sugar; packed
3/4 cup Canned evaporated milk
1 tb Butter
1 teas Vanilla Extract
1/8 teas Salt
Cook sugars and milk until it reaches the soft-ball stage!. Add butter; stir to mix!. Cool!. Add vanilla and salt!. Beat!. Add confectioners' sugar if needed to thicken or milk to keep smooth as it hardens!. This icing forms a hard shell!.Www@FoodAQ@Com
CARAMEL ICING
1 1/2 cup Granulated sugar
1 1/2 cup Brown sugar; packed
3/4 cup Canned evaporated milk
1 tb Butter
1 teas Vanilla Extract
1/8 teas Salt
Cook sugars and milk until it reaches the soft-ball stage!. Add butter; stir to mix!. Cool!. Add vanilla and salt!. Beat!. Add confectioners' sugar if needed to thicken or milk to keep smooth as it hardens!. This icing forms a hard shell!.Www@FoodAQ@Com
it would be good for chocolate because carmel is already heavier tasting!.!.and anyways i associate angle food cakes more with like a light glaze or whipped cream!.!.!.not any kind of frostingWww@FoodAQ@Com
Use melted rolos they're the bestWww@FoodAQ@Com