Never Fail Creamy Caramel Icing Recipes

NEVER FAIL CREAMY CARAMEL ICING

Steps:

• Melt 1/2 cup of sugar in iron skillet slowly, until brown and runny.
• Mix egg, butter, remaining sugar, and milk in a saucepan and cook over low heat until butter melts.
• Turn the heat up to medium and add the browned sugar.
• Cook until it reaches the soft ball stage or until mixture leaves sides of pan. This takes about 10 minutes.
• Remove from heat, let cool slightly, and add vanilla.
• Beat until right consistency to spread.
• If it gets too thick add a little cream.
• This will ice a 2 layer cake.

CREAMY CARAMEL ICING

Steps:

• In a bowl, combine ⅓ cup shortening, ¼ cup hot milk, confectioners' sugar, and vanilla and beat until smooth, about 2 min. Set aside.
• In a saucepan, boil together 1 tablespoon shortening, ½ cup cold milk, corn syrup and brown sugar until temperature reaches 235°F (soft-ball stage) on a candy thermometer, about 10 minutes.
• Pour the boiled mixture over over shortening mixture and beat until smooth and creamy, about 2 minutes. If icing isn't smooth enough, add 1 tablespoon hot water.

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 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.

CREAMY CARAMEL ICING

Steps:

• Scald cream.
• Beat cream together with butter and set aside.
• Caramelize sugar and add cream mixture stir until lumps are dissolved.
• Gradually stir in confectioner's sugar.
• Beat until creamy.
• Ice cake.

NEVER FAIL CREAMY CARAMEL ICING

Steps:

• 1. In iron skillet, slowly melt 1/2 cup sugar until brown and runny. Mix egg, butter, remaining sugar and milk in saucepan and cook over low heat until butter melts.
• 2. Increase heat setting to medium and add browned sugar. Cook until it reaches soft ball stage or until moisture leaves sides of pan; approximately 10 minutes.
• 3. Remove from heat and cool slightly. Add vanilla. Beat until right consistency to spread. If too thick add a little milk.