Easy Caramel Frosting Recipe
Even James Bond was not able to access this highly classified recipe of Easy Caramel Frosting. Now I am outing it for all on the web. It is a staple food of the European people which has now gained popularity the world over. Even though Easy Caramel Frosting is a Dessert I relish it any time of the day. I am very excited to know your opinion about this Easy Caramel Frosting. Send me a message about it.
Ingredients
1/2 cup butter or regular margarine
1 cup light-brown sugar, firmly packed
1/3 cup light cream or evaporated milk, undiluted
2 cups unsifted confectioners' sugar
1 teaspoon vanilla extract, or
1/2 teaspoon maple
extract
Directions
Melt butter in small saucepan, over low heat.
Re- move from heat.
Add brown sugar, stirring until smooth.
Over low heat, bring to boiling, stirring; boil, stirring, 1 minute.
Remove from heat.
Add cream; over low heat, return just to boiling.
Remove from heat; let cool to 110F on candy ther- mometer, or until bottom of saucepan feels luke- warm.
With portable electric mixer at medium speed, or wooden spoon, beat in 2 cups confectioners' sugar until frosting is thick.
If frosting seems too thin to spread, gradually beat in a little more confection- ers' sugar.
Add vanilla.
Set in bowl of ice water; beat until frosting is thick enough to spread and barely holds its shape.
Makes enough to frost top and side of an 8-inch or 9-inch two-layer cake; or top of a 13-by-9-by-2-inch cake.
Re- move from heat.
Add brown sugar, stirring until smooth.
Over low heat, bring to boiling, stirring; boil, stirring, 1 minute.
Remove from heat.
Add cream; over low heat, return just to boiling.
Remove from heat; let cool to 110F on candy ther- mometer, or until bottom of saucepan feels luke- warm.
With portable electric mixer at medium speed, or wooden spoon, beat in 2 cups confectioners' sugar until frosting is thick.
If frosting seems too thin to spread, gradually beat in a little more confection- ers' sugar.
Add vanilla.
Set in bowl of ice water; beat until frosting is thick enough to spread and barely holds its shape.
Makes enough to frost top and side of an 8-inch or 9-inch two-layer cake; or top of a 13-by-9-by-2-inch cake.
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