Old Timey Caramel Icing Recipes

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OLD FASHIONED CARAMEL ICING



Old Fashioned Caramel Icing image

Old Fashioned Caramel Icing is the hero of icings. It hides imperfection, elevates boring cake and tastes ah-mazing!

Provided by Tanya

Categories     Dessert

Number Of Ingredients 5

1/2 cup butter
1 cup brown sugar
1/3 cup milk (I used 2%)
2 cups icing sugar
1 tsp vanilla

Steps:

  • In a medium saucepan, over low heat, melt the butter and brown sugar until they're incorporated. Increase the heat to medium-high and stir in the milk.
  • Bring to a boil and cook for 2 minutes.
  • Remove from the heat and whisk in the icing sugar and vanilla. Whisk vigirously until completely smooth.
  • Immediately pour over cake and let set for about five minutes.

LIZZIE'S OLD FASHIONED COCOA CAKE WITH CARAMEL ICING



Lizzie's Old Fashioned Cocoa Cake with Caramel Icing image

Provided by Trisha Yearwood

Categories     dessert

Time 1h20m

Yield 12 servings

Number Of Ingredients 15

2 cups all-purpose flour, plus more to grease pans
2/3 cup cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 1/3 sticks (2/3 cup) butter, plus more to grease pans
1 2/3 cups sugar
3 large eggs
1/2 teaspoon vanilla extract
Cooking spray
4 cups sugar
1 cup milk
1 stick (1/2 cup) butter
1 teaspoon vanilla extract
1/8 teaspoon baking soda

Steps:

  • Preheat the oven to 350 degrees F. Grease and lightly flour two 9-inch cake pans
  • For the cake: Sift together the flour, cocoa, baking soda, baking powder and salt and set aside. With an electric mixer, cream the butter and sugar until fluffy, about 5 minutes. Add the eggs and vanilla and beat on high speed for 3 minutes. Add the flour mixture in stages with 1 1/3 cups water, beginning and ending with the flour.
  • Divide the batter evenly between the pans and bake for 30 to 35 minutes. Turn the layers out onto racks that have been sprayed with cooking spray.
  • For the caramel icing: Mix 3 cups of the sugar and the milk in a heavy 3-quart saucepan. Bring slowly to a boil and keep it hot. Caramelize the remaining cup of sugar in an iron skillet. Do this by cooking over medium-high heat and stirring and scraping the pan with a flat-edged spatula as the sugar melts. Continue to cook until the syrup turns to medium or dark brown in color. This occurs at about 320 degrees F to 350 degrees F on a candy thermometer. Do not scorch the syrup. Stream the syrup into the boiling sugar and milk mixture and cook to the soft ball stage, about 238 degrees F. Add the butter, vanilla extract and baking soda.
  • Pour the hot mixture into the bowl of an electric mixer and beat as it cools until the icing is creamy, 15 to 20 minutes. Watch the icing because it will go from runny to too thick very quickly. Spread on the cake layers while the icing is still warm. If it becomes too stiff, add a few drops of hot water.

OLD TIMEY CARAMEL ICING



Old Timey Caramel Icing image

I always had trouble making caramel icing before I got this recipe from a friend's mother. Putting the cold butter in last made all the difference for me. It tastes so good too!

Provided by Renae McVay

Categories     Cakes

Time 45m

Number Of Ingredients 4

3 c white granulated sugar
1 1/3 c white whole milk
1 1/2 stick cold butter
5 Tbsp white granulated sugar

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!

CARAMEL ICING 1964



Caramel Icing 1964 image

Got this from my HS cooking class -- easy and good -- can be used to ice ... whatever you want... from cake to cinnamon rolls or cookies.

Provided by Marcia McCance

Categories     Other Desserts

Number Of Ingredients 7

MIX TOGETHER IN A SAUCE PAN:
2 c brown sugar
1/3-1/2 c butter
1/2 c milk
AFTER COOKED, ADD:
confectioners sugar to consistency (aprox one 1-lb box plus 1 cup, less or more to suit your needs)
1/4 tsp vanilla extract

Steps:

  • 1. Bring sugar, butter and milk slowly to a boil, stirring constantly, and boil slowly for 2 or 3 minutes
  • 2. Remove from heat and cool slightly
  • 3. Add sifted confectioners sugar until consistency to spread (less if you want to make it a "sauce" for pouring rather than an icing for spreading)
  • 4. add vanilla and you're done!

CARAMEL FROSTING I



Caramel Frosting I image

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

2 tablespoons butter
3 tablespoons milk
½ cup packed brown sugar
1 cup confectioners' sugar
½ teaspoon vanilla extract

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

CARAMEL ICING



Caramel Icing image

Yummy and sweet, this is perfect for nut or dark chocolate cakes.

Provided by BumbleBee

Categories     Desserts     Frostings and Icings

Time 25m

Yield 12

Number Of Ingredients 4

¼ cup butter
¾ cup brown sugar
¼ cup heavy cream
2 cups confectioners' sugar

Steps:

  • Place the butter and brown sugar in a heavy saucepan over low-medium heat; cook and stir until the sugar dissolves and the mixture boils. Stir in the cream, return to a boil, and boil for 1 minute. Remove from the heat and cool.
  • Beat in the powdered sugar until smooth.

Nutrition Facts : Calories 163.3 calories, Carbohydrate 29 g, Cholesterol 17 mg, Fat 5.7 g, Protein 0.2 g, SaturatedFat 3.6 g, Sodium 31.9 mg, Sugar 28.4 g

GRANDMA'S CARAMEL FROSTING



Grandma's Caramel Frosting image

Make and share this Grandma's Caramel Frosting recipe from Food.com.

Provided by Virginia Allie

Categories     Dessert

Time 6m

Yield 1 3 layer cake

Number Of Ingredients 5

2 cups light brown sugar
6 tablespoons milk
1/2 cup margarine
1/2 teaspoon baking powder
1 teaspoon vanilla extract

Steps:

  • Combine brown sugar, milk, and butter; bring to a full boil and cook for exactly 2 minutes. Remove from heat; add baking powder and vanilla. Beat until thick enough to spread.

Nutrition Facts : Calories 2541.7, Fat 94.2, SaturatedFat 17.9, Cholesterol 12.8, Sodium 1462.1, Carbohydrate 434.6, Sugar 423.9, Protein 4

CARAMEL ICING



Caramel Icing image

Use this delicious recipe when makingthe Dolley Madison Layer Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one 8-inch layer cake

Number Of Ingredients 4

3 cups light-brown sugar
1 cup light cream
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

Steps:

  • Whisk together sugar, cream, and butter in a medium bowl. Set bowl over (but not touching) simmering water, cook until thickened, about 20 minutes. Remove bowl from heat; stir in vanilla. Let cool.

CARAMEL FROSTING



Caramel Frosting image

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

3/4 cup packed brown sugar
1/3 cup butter, cubed
1/4 cup 2% milk
Dash salt
1-1/2 cups confectioners' sugar

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.

OLD FASHIONED FROSTING



Old Fashioned Frosting image

This is the best frosting Ive ever had, the recipe has been passed down through my family. Sometimes after the paste is refrigerated there may be tiny lumps in it. I just push it through a small sieve before adding it to the butter mixture. This recipe can easily be made into chocolate frosting by adding Hershey's cocoa. I usually double this recipe when making a cake. To do so, perform STEP ONE twice instead of just doubling the ingredients once. It will be perfect! Creamy, fluffy and not overly sweet!

Provided by Michelle AuburnTiger

Categories     Breads

Time 25m

Yield 1 cake

Number Of Ingredients 5

1 cup milk
3 tablespoons flour
1 cup granulated sugar
1 cup butter
1 1/2 teaspoons vanilla

Steps:

  • STEP ONE: sift the flour.
  • Pour milk into a jar and add the sifted flour.
  • Shake hard for 1-1/2 minutes.
  • Pour into pan and stir CONSTANTLY over medium-medium high heat with a wire whisk paste will thicken as you cook, the thicker the better (it may boil, then you know it's just about done). Remove from heat and immediately cover paste with wax paper so the paper just slightly touches the top of the mixture.
  • Make sure it is covered completely.
  • Quickly put it in the refrigerator until cool (about 2 hours).
  • STEP 2: Cream butter for a while before adding sugar.
  • Add sugar and mix until it is no longer grainy.
  • SLOWLY add the refrigerated paste, one spoonful at a time.
  • Mix in vanilla.

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