COOKED CARAMEL FROSTING
This fudgy caramel frosting is easy to make and wonderful on a spice cake. Simply made with brown sugar, corn syrup, vanilla, butter, and cream.
Provided by Diana Rattray
Categories Dessert
Time 13m
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- In a large saucepan, combine ingredients and mix well to blend. Bring to a boil; cover and cook 3 minutes.
- Uncover and cook to 238 F on a candy thermometer or until soft ball forms when dropped in cold water. Cool for 3 minutes.
- Beat until thick and spreadable. It should begin to lose its glossiness.
- Spread on layers and over sides of cake.
- Enjoy.
Nutrition Facts : Calories 391 kcal, Carbohydrate 72 g, Cholesterol 37 mg, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, Sodium 82 mg, Sugar 71 g, Fat 12 g, ServingSize 2 or 3 layers (1 portion), UnsaturatedFat 0 g
CARAMEL FROSTING BROWN SUGAR DROPS
This is a marvelous cookie..rich caramel flavor of frosting combined with the milkd, buttery softness of cookies is awesome..
Provided by grandma2969
Categories Drop Cookies
Time 29m
Yield 30 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350*.
- Grease several baking sheets or spray with nonstick spray.
- In a medium bowl, with electric mixer on medium speed, beat together the flour, baking soda and salt, set aside.
- In a large bowl with eletric mixer on medium speed, beat together the butter and brown sugar until well blended and fluffy. Add the eggs, vanilla and beat until evenly incorporated.
- Lightly beat in half of the flour mixture.
- Add the sour cream and beat until well blended.
- Stir in the remaining flour mixture and a generous 3/4 of the pecans.if using.until evenly distributed.
- Using a heaping 1/8 measure or coffee scoop, drop the dough onto the baking sheets into evenly shaped mounds.
- Space them about 2 1/2" apart. Using a greased hand, pat down the cookies until flattened on top.
- Bake cookies, one sheet at a time, in the upper third of the oven for 9-12 minutes, or lightly tinged with brown at the edges and barely firm when pressed in the center. reverse the sheets from front to back halfway through baking to ensure even browning.
- Transfer the sheet to a wire rack and let stand until the cookies firm up slightly -- 1-2 minutes.
- Using a spatula, carefully transfer the cookies to a wire rack. Let stand until completely cooled.
- FROSTING" In a medium saucepan,melt the butter over medium high heat. Bring to a boil and gently simmer, stirring occasionally until it smells very fragrant and turns slightly golden.about 3 minutes. watch carefully,.Stir in brown sugar and cook, stirring for 1 minute more. Stir in 2 1/2 tbls of hot water and the corn syrup until the mixture is well blended and the sugar dissolves. Vigorously stir in the powdered sugar and vanilla until well blended and completely smooth.
- Set the frosting aside, stirring occasionally until it cools and stiffens, just enough to spread.2-4 minutes.
- Set the wire racks with cookies over wax paper to catch drips. Using a small wide bladed spatula, generously top the cookie tops with frosting.
- If pecans were added to the dough, sprinkle a few of the remaining scant 1/4 cup of the pecans over the top of each cookies before frosting sets.
- If at any point the frosting stiffens too much to spread, stir in just enough hot water to make it spreadable.Let the cookies stand until the frosting sets, about 45 minutes.
- Store in a single layer with wax paper in an airtight container for up to 1 week or freeze for up to 1 month.
Nutrition Facts : Calories 195.6, Fat 10.3, SaturatedFat 6.3, Cholesterol 38.5, Sodium 76.3, Carbohydrate 24.5, Fiber 0.3, Sugar 15.3, Protein 1.8
CARAMEL FROSTING I
I have had this recipe for over 30 years. Cream may be substituted for the milk for added richness.
Provided by MaryKaye
Categories Desserts Frostings and Icings
Time 15m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 19.2 g, Cholesterol 5.4 mg, Fat 2 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 17.9 mg, Sugar 18.9 g
HOMEMADE CARAMEL FROSTING
This is the BEST, buttery caramel frosting. It comes from my great aunt and she always used it on top of her chocolate zucchini cake. YUM!
Provided by mrsteacher22
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
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 BUTTERCREAM FROSTING FOR BROWN-SUGAR LAYER CAKE
Use this rich butterscotch-flavored frosting to decorate Martha's spectacular Brown-Sugar Layer Cake or any dessert you please.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 50m
Yield Makes 7 cups
Number Of Ingredients 6
Steps:
- Combine 1 1/4 cups sugar and the water in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Brush down sides of pan with a damp pastry brush, and cook, without stirring, until dark amber. Remove from heat, and gradually stir in cream until completely smooth.
- Whisk together remaining sugar and the egg whites in the bowl of a mixer set over a pot of simmering water. Whisk until sugar dissolves and mixture is warm. Transfer bowl to a stand mixer fitted with the whisk attachment, and whisk on medium-high speed until fluffy and cool and stiff peaks form, about 10 minutes. Add butter, 2 tablespoons at a time, whisking well after each addition. Whisk in vanilla. Slowly pour in caramel with mixer on medium speed, and whisk until completely incorporated. Continue to whisk until smooth, about 3 minutes. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.
CARAMEL FROSTING
Creamy caramel frosting puts the crowning touch on spiced cupcakes and other scrumptious flavors. Our Test Kitchen's recipe is rich with spreadable goodness.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/3 cups.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 118 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
FLUFFY CARAMEL FROSTING
A fluffy caramel frosting.
Provided by Anjali
Categories Desserts Frostings and Icings
Time 30m
Yield 18
Number Of Ingredients 5
Steps:
- Place condensed milk in a saucepan. Cook over low heat, stirring constantly, until caramel forms; about 15 minutes.
- Beat caramel, cream cheese, brown sugar, and vanilla extract together in a bowl using an electric mixer until smooth. Add whipped topping and beat until just combined.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 17.3 g, Cholesterol 21.1 mg, Fat 9.4 g, Protein 2.8 g, SaturatedFat 6.6 g, Sodium 68.3 mg, Sugar 17 g
CREAMY CARAMEL FROSTING
I love this creamy caramel frosting, which is an ideal compliment for spice cupcakes. The recipe originated with my grandmother.-Virginia Breitmeyer, Greensboro Bend, Vermont
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2-1/4 cups.
Number Of Ingredients 5
Steps:
- In a heavy saucepan, combine the brown sugar, butter and milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting achieves spreading consistency.
Nutrition Facts : Calories 79 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 29mg sodium, Carbohydrate 14g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
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