2 RECIPES FOR CARAMEL FROSTING CARAMEL FROSTING 1 Caramel Frosting: light brown sugar for lighter color and taste—dark brown for richer taste. Buttermilk for a tangier taste. ½ cup butter or margarine 1 cup packed brown sugar ¼ cup milk 2 cups powdered sugar or more. Melt butter in 2-quart saucepan over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Remove from heat; stir in milk. Gradually stir in powdered sugar. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time, or heat over low heat, stirring constantly. Generously frosts a 13 x 9-inch cake, or fills and frosts an 8- or 9-inch two-layer cake. CARAMEL FROSTING 2 Pecans are optional for a praline flavor 2 cup packed brown sugar 1 cup heavy cream or evaporated milk—you can get by with sweet milk (which is southern-speak for regular whole milk.) 3 TBS. unsalted butter 1 ½ tsp. Vanilla Combine brown sugar and heavy cream in a medium-sized saucepan. Cook, stirring continuously, over medium heat, until the mixture just starts to simmer. Stop stirring, cover and simmer for 2 more minutes so that the sugar dissolves. Uncover the saucepan, and, using a wet pastry brush, wipe away any sugar crystals still clinging to the side of the pan. Cook the mixture, uncovered, until it reaches 238 degrees F on a candy thermometer—hard ball stage. Remove from heat and add the butter without stirring. Set aside and let the mixture cool to a temperature of 110 degrees F, about 45 to 60 minutes. Add vanilla and beat until the frosting cools and has thickened enough to spread. Use immediately. ~
Posted on: Fri, 26 Jul 2013 22:54:39 +0000
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