Cooked Caramel Frosting Recipes

CARAMEL FROSTING

Steps:

• Melt butter in a 2-quart saucepan over medium heat; stir in brown sugar. Bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Let cool for 5 minutes.
• Whisk milk into the saucepan until mixture is smooth.
• Beat 3 cups confectioners' sugar and salt into the butter mixture with an electric mixer on low speed. Add remaining confectioners' sugar 1 cup at a time, beating until smooth.

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!

COOKED CARAMEL FROSTING

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.

OLD TIMEY CARAMEL ICING

Steps:

• 1. Combine 3 cups sugar and milk in a heavy sauce pan on medium heat. Stir together for a few minutes. Allow to continue to heat.
• 2. While milk and sugar are heating, place a small black iron skillet on med. to med. high heat. Add the 5 tablespoons on sugar. Stir in the skillet until the sugar liquifies and then turns golden brown. It will be bubbling hot.
• 3. Now the milk and sugar should be very hot. Carefully pour in the browned sugar from the skillet. Whisk together and cook for about 15 minutes or until the mixture reached the very soft ball stage. (test by dropping a little off a spoon into a small glass of cool water. When a small soft ball forms, it's ready.)
• 4. Remove from heat and using an electric mixer, mix in 1 and 1/2 sticks cold butter...never margarine! Continue to beat until cooled to spreading consistency.
• 5. If too thick, you can thin by beating in milk a tablespoon at a time. Make sure your cake in completely cooled or this heavy icing may cause the top to split. It'll still taste super though!

HOMEMADE CARAMEL FROSTING

Steps:

• Sprinkle 1/3 cup sugar in a shallow, heavy 3½-qt. Dutch oven; cook over medium heat, stirring constantly, 3 minutes or until sugar is melted and syrup is light golden brown (sugar will clump). Remove from heat.
• Stir together 1 Tbsp. flour and 2½ cups sugar in a large saucepan; add milk, and bring to a boil over medium-high heat, stirring constantly.
• Gradually pour about one-fourth hot milk mixture into caramelized sugar, stirring constantly; gradually stir in remaining hot milk mixture until smooth. (Mixture will lump, but continue stirring until smooth.)
• Cover and cook over low heat 2 minutes. Increase heat to medium; uncover and cook, without stirring, until a candy thermometer reaches 238° (soft-ball stage, about 10 minutes). Add butter, stirring until blended. Remove from heat and let stand, without stirring, until temperature drops to 110° (about 1 hour).
• Pour into bowl of heavy-duty electric stand mixer. Add vanilla, and beat at medium speed (setting 4) with whisk attachment until spreading consistency (about 20 minutes).

YUMMY CARAMEL FROSTING

Steps:

• In med saucepan, mix brown sugar, butter, and milk.
• Cook and stir on med-hi until boiling.
• Boil for 3 minutes.
• Remove from heat and cool.
• Add powdered sugar and maple flavoring.
• Beat until creamy.

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.

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 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 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.