Best 9 Caramel Frosting Iv Recipes

CARAMEL FROSTING

Steps:

• Add the sugar to a medium-sized, heavy bottom saucepan over medium heat.
• Gently stir the mixture. The sugar will first form clumps. Continue stirring.
• As you stir the mixture the clumps will eventually melt and it will turn into a dark amber colored sauce.
• Carefully add in the chopped batter while whisking with a metal whisk.
• Once the butter is totally melted, whisk in the creamy. Make sure to constantly whisk the mixture.
• Remove from the heat and whisk until smooth. Stir in the vanilla extract and salt.
• Cool fully. The sauce will continue to thicken as it cools.
• In a large bowl, beat the butter until softened.
• Beat in 1/2 cup fully cooled caramel sauce (you will need to measure out 1/2 cup of the caramel sauce you made - you will not need all the caramel you made), vanilla extract and salt.
• Beat in 1 1/2 cup powdered sugar, starting with the mixer on low speed.
• If needed beat in the rest of the sugar, if needed, for thicker, sweeter frosting. If your frosting seems a little too thick, beat in the cream 1 tablespoon at a time.
• Decorate cakes or cupcakes using a piping bag or a knife.
• Optionally drizzle with additional salted caramel.

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.

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).

CARAMEL FROSTING VI

Steps:

• In a shallow 6-inch saucepan, thoroughly mix brown sugar and flour. Stir in butter and milk, and cook over medium-high heat until mixture comes to a rolling boil. Boil exactly 1-1/2 minutes.
• Remove from heat. Allow to cool 5 minutes. Beat with a wooden spoon until mixture begins to thicken. Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes.
• Immediately pour caramel frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up. Quickly sprinkle top of cake with toasted pecans. Frosting will set up completely in a few hours.

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!

CREAMY CARAMEL FROSTING

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.

CARAMEL ICING

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.

CARAMEL ICING 1964

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

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.