Best Caramel Frosting Iv Recipes

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

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.

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 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.

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.

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!

HOMEMADE CARAMEL FROSTING

Steps:

• Melt butter in a pan.
• Add brown sugar and boil for two minutes, stirring constantly.
• Add milk and stir until mixture boils, remove and cool.
• Pour into mixing bowl and add powdered sugar a little bit at a time.
• Beat well after each addition of powdered sugar.

EASY CARAMEL FROSTING

Steps:

• In saucepan, mix brown sugar, milk, butter and salt. Heat to boiling, stirring constantly. Once boiling, remove from heat. Let cool down.
• Stir in vanilla flavoring. Add powdered sugar by adding 3 tablespoons at a time. Beat until smooth and creamy.

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.