Best Burnt Sugar Frosting Recipes

BURNT-SUGAR CAKE WITH CARAMEL FROSTING

Steps:

• Heat 1/2 cup sugar slowly in a small saucepan, stirring constantly.
• When sugar is melted and begins to smoke add boiling water slowly and carefully stirring constantly.
• Continue cooking until syrup measures 1/2 cup, stirring until sugar is dissolved.
• Set aside to cool.
• Meanwhile, cream butter well; add 1 cup sugar gradually, beating until light and fluffy.
• Add vanilla, then egg yolks one at a time, beating thoroughly after each addition.
• Stir in cold caramel syrup.
• Add sifted dry ingredients alternately with milk, beating until smooth.
• Beat egg whites until stiff but not dry.
• Fold into flour mixture.
• Pour batter into three round 9 inch layer pans, 1 inch deep, lined on the bottom with paper, then greased.
• Bake in moderate oven, 375 degrees, for about 20 minutes.
• Let stand for 5 minutes, then turn out on racks to cool.
• Spread Caramel Frosting between layers and on top and sides of cake.
• Caramel Frosting: Mix butter, cream, brown sugar and salt in saucepan.
• Bring to a boil, stirring constantly.
• Remove from heat; add vanilla.
• Then add gradually enough sifted confectioner's sugar to make frosting of speading consistency.

DEVIL'S FOOD CAKE WITH BURNT SUGAR FROSTING

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.

BURNT BROWN SUGAR CUPCAKES WITH FROSTING

Steps:

• 1. Line 12 muffin cups with 12 paper liners. Preheat the oven to 400 degrees F.
• 2. Put butter it in a small saucepan on medium heat, stirring until it turns a dark golden color. Take the pan off the heat and cool until it begins to solidy but do not put in the fridge to speed up the process. This won't take that long.
• 3. When the butter is solid but still soft place the butter into a large bowl and add brown sugar and eggs. Beat until light and fluffly, about 2 minutes. Add vanilla extract.
• 4. In another bowl sift dry ingredients. Add to the butter mixture in three parts alternating with a tablespoon of milk each time and ending with the milk. Divide batter among the paper cups, and cook for 15 - 20 minutes. Remove to wire racks to cool.
• 5. For the frosting once again burn the butter in the same process listed above in step two. Let it cool and solidify but do not put in the fridge to speed up the process.
• 6. Once the butter is solidified but soft place in a bowl and beat it until it is light and fluffy. Add vanilla. Add the confectioners' sugar slowly alternating with the milk until you have reached desired consistency. Smear frosting on cooled cupcakes and enjoy.

BURNT SUGAR FROSTING

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.