CARAMEL FROSTING
This frosting recipe was the one my Grandma used on top of her oatmeal cake, spice cake, and banana nut cake. I also like it on a yellow or white cake. You do have to use at once because this does stiffen as it cools.
Provided by rlt11_NMC
Categories Desserts Frostings and Icings Buttercream
Time 16m
Yield 36
Number Of Ingredients 5
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.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 33 g, Cholesterol 13.8 mg, Fat 5.2 g, Protein 0.2 g, SaturatedFat 3.3 g, Sodium 45.6 mg, Sugar 32.5 g
EASY CARAMEL FROSTING
Great for drizzling on an apple cake, spice cake, chocolate cake or you name it! Any recipe calling for a caramel frosting, this is it!
Provided by Seasoned Cook
Categories Dessert
Time 15m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 6
Steps:
- In saucepan, mix brown sugar, milk, butter and salt. Heat to boiling, stirring constantly. Once boiling, remove from heat. Let cool down.
- Stir in vanilla flavoring. Add powdered sugar by adding 3 tablespoons at a time. Beat until smooth and creamy.
Nutrition Facts : Calories 2293.8, Fat 17.8, SaturatedFat 11, Cholesterol 53.4, Sodium 545.4, Carbohydrate 541.3, Sugar 525.5, Protein 5.5
EASY CARAMEL CAKE
Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 12-14
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
- Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
- Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
- Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.
Nutrition Facts : Calories 517 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
CARAMEL CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
- Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
- Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
- Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
- Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
- Spread icing onto the cooled cake layers. Stack layers; ice top and sides.
Nutrition Facts : Calories 1019.4 calories, Carbohydrate 154.5 g, Cholesterol 185.8 mg, Fat 42.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 26.1 g, Sodium 455.4 mg, Sugar 125.7 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 FROSTING VII
Very easy caramel frosting - extra good with date cake
Provided by Helen D'Ath
Categories Desserts Frostings and Icings
Time 25m
Yield 6
Number Of Ingredients 3
Steps:
- In a saucepan, combine the milk, butter and brown sugar. Bring to a boil, stirring often. Continue to boil for 20 minutes, then remove from heat. With an electric mixer, beat the icing until it has thickened to spreading consistency. Use immediately.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 36.2 g, Cholesterol 10.6 mg, Fat 3.9 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 39.6 mg, Sugar 35.8 g
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
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
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.
EASY CARAMEL CAKE - ATK
From America's Test Kitchen - frost with Easy Caramel Frosting - ATK, also posted on this site. Don't make frosting ahead of time, as it must be spread while it's still warm.
Provided by cathyfood
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine dry ingredients and sugar in mixer bowl; set aside.
- Whisk together the eggs, vanilla, and buttermilk in large measuring cup; set aside.
- Make batter using Reverse creaming method:.
- Start mixer on low speed. Add butter 1 TB at a time mixing constantly, until butter is incorporated into flour mixture. Should not be any large pieces of butter left. Mixture should appear yellowish and dry.
- Add half of the egg/buttermilk mixture. Beat on low to medium speed until smooth but thick.
- Add remaining egg mixture, beat about 15 seconds until smooth.
- Divide batter between pans & spread evenly.
- Bake at 350 on middle rack, until toothpick in center comes out clean, about 20 minutes.
- Cool in pans for 10 minutes, remove and cool completely on racks.
Nutrition Facts : Calories 348, Fat 17.3, SaturatedFat 10.3, Cholesterol 103.1, Sodium 280.4, Carbohydrate 43.7, Fiber 0.6, Sugar 25.7, Protein 5
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.
EASY CARAMEL FROSTING - ATK
This goes with Easy Caramel Cake - ATK also posted here. Wait to start frosting until cake is completely cooled; frosting must be spread while cool.
Provided by cathyfood
Categories Dessert
Time 25m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Place in saucepan over med heat; let it melt. Cook until a ring of little bubbles appears around the edge of melted sugar/butter mixture.
- Whisk in ½ cup heavy cream. Cook until bubbles reappear. Remove from heat.
- Add 1 tsp vanilla.
- Pour into mixer bowl. Add 1 ½ cups sifted powdered sugar. Beat at medium speed until combined; add ½ stick butter cut in pieces, beat until smooth and color is lighter. Frosting will still be a little warm.
- Place 3/4 cup frosting on top of bottom layer. Add 2nd layer and frost with remaining icing. Do this quickly so it doesn't set up before you finish spreading.
Nutrition Facts : Calories 334.7, Fat 15.2, SaturatedFat 9.6, Cholesterol 44.1, Sodium 212.6, Carbohydrate 51.3, Sugar 50.3, Protein 0.4
YUMMY CARAMEL FROSTING
This is an excellent frosting for most any cake! But my granddaughter always wants it on a chocolate cake!! Very easy to make.
Provided by MizzNezz
Categories Breads
Time 10m
Yield 12 serving(s)
Number Of Ingredients 5
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.
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