Best 10 Aunt Pittypats Caramel Icing Recipes

AUNT PITTYPAT'S CARAMEL ICING

Steps:

• Combine sugars and milk and bring to the boil, stirring gently.
• Boil without stirring, until a little mixture forms a very soft ball when dropped in cold water.
• Add butter, remove from heat and cool until lukewarm.
• Beat at medium speed until thick, creamy, and of a consistency to spread.
• If necessary, place over hot water to keep soft while spreading, or beat in a little milk.
• This will fill and frost a 2-layer 9 inch cake.

LIZZIE'S OLD FASHIONED COCOA CAKE WITH CARAMEL ICING

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.

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).

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!

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.

CARAMEL ICING

Steps:

• Cook together all ingredients except vanilla until mixture forms soft ball when dropped into cold water.
• Add vanilla and stir until desired consistency to spread.

OATMEAL BANANA CHUNK BARS WITH CARAMEL ICING

Steps:

• Preheat oven to 350.
• Grease a 13x9 baking pan with nonstick cooking spray.
• In a medium bowl, combine flour, baking powder, baking soda, and salt.
• Set aside.
• Cream the butter and brown sugar.
• Add the eggs, one at a time, and beat until blended.
• Add the flour mixture slowly, mixing just until blended.
• Mix in the oats on low speed.
• Gently stir in the banana by hand until just combined.
• Spread batter in prepared pan and bake for 25 minutes.
• Put on a wire rack to cool.
• While the bars are cooling, make caramel icing.
• Put ¼ cup butter and ½ cup dark brown sugar in a medium saucepan and cook and stir over medium heat until mixture comes to a boil.
• Add milk and bring the mixture back to a boil.
• Remove from heat and add confectioners' sugar.
• Stir vigorously until the mixture is smooth.
• While it is still warm pour it over the warm bars and spread to cover evenly.
• Work quickly so the icing doesn't harden.
• Immediately sprinkle chopped pecans evenly over the icing.
• When completely cool, cut into 18 bars.

CARAMEL ICING (NANA'S BOILED)

Steps:

• Melt butter over low heat.
• Stir in brown sugar and salt.
• Bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from heat. Add milk and return to heat until boiling.
• Remove from heat and let cool until lukewarm.
• Add sugar and beat until smooth. If too thick, add milk by tablespoons.

CARAMEL ICING

Steps:

• Whisk whipping cream and cream cheese in small bowl until smooth.
• Combine sugar and 2/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 10 minutes.
• Slowly and carefully whisk in cream cheese mixture (caramel mixture will bubble vigorously). Add butter; whisk until mixture is smooth, about 1 minute.
• Remove from heat; cool caramel icing 10 minutes, whisking occasionally.
• Makes enough for one 9 in layer cake, plus leftovers for serving.

CARAMEL ICING

Steps:

• Combine butter and brown sugar in a saucepan.
• Cook over low heat, stirring until sugar dissolves.
• Add remaining ingredients; beat until well mixed.
• Ice cookies and cakes with this recipe.