Recipe For Burnt Sugar Icing

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BURNT SUGAR ICING



Burnt Sugar Icing image

This great burnt sugar icing recipe is from my husband's grandmother. It is delicious spread on your favorite cake or cupcakes.

Provided by Laurie

Categories     Desserts     Frostings and Icings

Time 15m

Yield 4

Number Of Ingredients 6

2 cups white sugar
2 tablespoons butter
¼ cup boiling water
½ cup milk
⅛ teaspoon salt
1 teaspoon vanilla extract

Steps:

  • Over a low heat, pour 1/2 cup sugar into a heavy pan. Stir constantly with a wooden spoon for 8 to 10 minutes; or until it is caramelized (light brown colored).
  • Pour the boiling water into the caramelized sugar and stir until the sugar has dissolved. Stir in the butter, milk, salt and remaining sugar. Boil the mixture until it reaches soft ball stage, approximately 236 degrees F (115 degrees C). Cool the mixture to room temperature. When the mixture has cooled, stir in the vanilla extract.
  • With an electric mixer, beat the mixture until it is thick and creamy. Spread on cake.

Nutrition Facts : Calories 456.3 calories, Carbohydrate 101.5 g, Cholesterol 17.7 mg, Fat 6.4 g, Protein 1.1 g, SaturatedFat 4 g, Sodium 126.2 mg, Sugar 101.5 g

BURNT SUGAR FROSTING



Burnt Sugar Frosting image

Make and share this Burnt Sugar Frosting recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 25m

Yield 3 cups?

Number Of Ingredients 6

2 1/2 cups sugar
1/3 cup boiling water
1 cup milk
1/2 cup butter
1 pinch salt
1 teaspoon vanilla

Steps:

  • Place half of the cup sugar in a heavy skillet and cook, stirring over medium heat till melted.
  • Add the boiling water and stir till a syrup forms.
  • heat the remaining 2 cups of sugar and milk.
  • Add the cooked sugar mixture and cook to 234* -- soft ball stage.
  • Cool for 10 minutes without stirring.
  • Add the butter, salt and vanilla.
  • Beat till thick enough to spread easily.
  • If frosting becomes too stiff, add some milk.
  • enough frosting for 1 8" or 9" double layer cake.

Nutrition Facts : Calories 972.4, Fat 33.7, SaturatedFat 21.3, Cholesterol 92.7, Sodium 364.2, Carbohydrate 170.6, Sugar 166.5, Protein 3

BURNT BUTTER FROSTING



Burnt Butter Frosting image

This unusual frosting recipe is made with burnt butter! It is excellent on yellow cakes, and I always get rave reviews. Do not substitute margarine for butter in this recipe!

Provided by Cheryl

Categories     Desserts     Frostings and Icings     Buttercream

Time 11m

Yield 12

Number Of Ingredients 4

½ cup butter
4 cups confectioners' sugar
4 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Place the butter in a saucepan over medium-high heat. Cook, stirring constantly, until the butter is a nice tan color. If it gets dark brown or black you have allowed it to burn too long. When butter has been "burned" remove the saucepan from the heat.
  • Slowly mix in confectioners' sugar and vanilla. Beat on high speed of an electric mixer until light and fluffy. Beat in the milk a tablespoon at a time until desired spreading consistency is achieved. Use frosting immediately, as this frosting will set up quickly.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 39.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 54.9 mg, Sugar 39.2 g

BROWN-SUGAR ICING



Brown-Sugar Icing image

Use this recipe to top our Hermit Bars.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3/4 cup

Number Of Ingredients 5

1/4 cup packed light-brown sugar
2 tablespoons milk, plus more as needed
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup sifted confectioners' sugar, plus more as needed

Steps:

  • Combine brown sugar, milk, and butter in a medium saucepan. Stir over medium heat until the butter has melted and sugar has dissolved. Remove from heat, and whisk in vanilla and confectioners' sugar. If the icing is too thick to drizzle, stir in a little more milk. If it is too thin, add a little more confectioners' sugar. Let cool slightly before using.

BURNT SUGAR CAKE (BETTY CROCKER: CIRCA 1956)



Burnt Sugar Cake (Betty Crocker: Circa 1956) image

This recipe is in response to a request for the Betty Crocker (1950-1960) version of the cake. I have tried to retain the authenticity of the period, hence the repetition of the ingredient amounts throughout the recipe. I hope you enjoy it. Mom used to make this one sometimes too!

Provided by Cindy Lynn

Categories     Dessert

Time 1h25m

Yield 18 serving(s)

Number Of Ingredients 18

1/2 cup sugar
1/2 cup boiling water
additional water, to make 1 cup liquid (see instructions)
2 1/4 cups Soft Silk flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup soft shortening
2 eggs (1/3-1/2 cup)
1 teaspoon vanilla, if desired
1/2 cup sugar
1/4 cup boiling water
1/2 cup shortening (part butter)
2 1/2 tablespoons Soft Silk flour
1/4 teaspoon salt
3 cups confectioners' sugar, sifted (aka powdered sugar)
3 tablespoons water
1/2 teaspoon vanilla

Steps:

  • Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
  • Remove from heat.
  • Add slowly, stirring constantly, 1/2 cup boiling water.
  • Stir over low heat until lumps are dissolved.
  • Measure and add water to make 1 cup liquid.
  • Cool.
  • Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
  • Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
  • Beat 2 minutes.
  • Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
  • Beat 2 more minutes.
  • Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
  • Makes a small cake.
  • Bake until cake tests done.
  • Cool.
  • Finish with Creamy Burnt Sugar Icing.
  • Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
  • Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
  • Caramelize 1/2 cup sugar.
  • Add 1/4 cup boiling water.
  • DO NOT ADD any more water!
  • Melt in saucepan 1/2 cup shortening (part butter).
  • Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
  • Stir in slowly caramel-water mixture.
  • Bring to boil stirring constantly.
  • Boil 1 minute.
  • If mixture curdles, do not be alarmed.
  • Remove from heat.
  • Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
  • Set saucepan in bowl of cold water.
  • Beat until consistency to spread.
  • Stir in 1/2 teaspoon vanilla.
  • If it becomes too thick to spread, add a little water.

Nutrition Facts : Calories 273.9, Fat 11.9, SaturatedFat 3, Cholesterol 23.5, Sodium 230.3, Carbohydrate 42.4, Sugar 41.9, Protein 0.7

BROWN BUTTER ICING



Brown Butter Icing image

This simple, brown butter icing is a nutty, rich way to sweeten up our favorite Pumpkin Cake with Brown Butter Icing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Frosts 1 nine-inch cake

Number Of Ingredients 4

4 tablespoons unsalted butter
1 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
1 to 2 tablespoons milk

Steps:

  • In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.
  • Add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately.

DEVIL'S FOOD CAKE WITH BURNT SUGAR FROSTING



DEVIL'S FOOD CAKE WITH BURNT SUGAR FROSTING image

My mother, Thelma Neese Gwaltney, made this cake many, many Sundays and served it after a glorious fried chicken dinner. How I would love to go back in time to one of those Sundays. Since I can't do that, I can try my best to duplicate her wonderful cake and frosting. Photo source:...

Provided by Ellen Bales

Categories     Chocolate

Time 45m

Number Of Ingredients 16

CAKE:
3/4 c unsweetened cocoa
1 1/3 c granulated sugar
1 1/4 c milk, scalded
2 c cake flour
1 1/4 tsp baking soda
1 tsp salt
2/3 c butter flavor shortening
3 eggs
1 1/4 tsp vanilla extract
FROSTING:
2 c brown sugar, firmly packed
2 Tbsp milk
4 Tbsp butter
1 1/2 tsp vanilla extract
2 c powdered sugar

Steps:

  • 1. FOR CAKE: Combine the cocoa with 1/3 cup sugar; pour into the scalded milk gradually, stirring constantly until well blended. Set aside to cool.
  • 2. In a large mixing bowl, combine flour, remaining 1 cup sugar, soda, and salt. Add the shortening and half of the cooled cocoa and milk mixture. Beat at medium speed of an electric mixer. Add eggs, vanilla, and remaining cocoa and milk mixture. Continue beating for about 2 minutes, scraping bowl with a spatula occasionally.
  • 3. Pour cake batter into a greased 9x13x2" cake pan and bake in a preheated 350-degree oven for 25 to 30 minutes. Let cool and frost.
  • 4. FOR FROSTING: mix the brown sugar with 2 Tbsp. milk in a medium saucepan. Over low heat bring to a ROLLING boil. Remove from heat. Add the butter, vanilla, and powdered sugar. Beat until cool and then frost the cake. If frosting is too thick, you can add a little more milk.

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