Quick Caramel Frosting -- Best Recipes

[ Show ]

Support VoyForums

[ Shrink ]

VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

04/26/25 10:58am [ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, 2, 3 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 10/ 9/06 2:43:52pm
Author: CB
Subject: Quick Caramel Frosting

Quick Caramel Frosting

You must apply this frosting to a totally cooled (not warm) cake.

1 stick (8 tablespoons) butter
1 cup packed dark brown sugar
Sprinkle of salt
1/4 cup whole milk
2 cups confectioner�s sugar, sifted or fluffed up (not packed)
1 teaspoon vanilla extract

Place butter, brown sugar and a tiny pinch of salt in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil (this takes about 2 minutes). Add the milk, stir and bring the mixture back to a rolling boil, then remove the pan from the heat. Add the confectioner�s sugar and vanilla and beat with a wooden spoon until the frosting is smooth; it will be a loose consistency. Use a whisk if you need to, to get rid of the tiny white sugar lumps.

Use immediately, while still warm, to frost the cake of your choice. It is a loose, pourable frosting when first made. If you make it ahead of time, it will harden and you won�t be able to spread it. If it does harden too much while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.

Makes enough to frost a 2- or 3-layer cake, or a 9- by 13-inch cake.

[ Next Thread | Previous Thread | Next Message | Previous Message ]