Easy Caramel Frosting Recipe

Caramel Frosting
submitted by sumit at ifood.tv




 Butter/Regular margarine1⁄2 Cup (8 tbs)
 Light brown sugar1 Cup (16 tbs), firmly packed
 Light cream/Evaporated milk1⁄3 Cup (5.33 tbs) (Undiluted)
 Unsifted confectioner' s sugar2 Cup (32 tbs)
 Vanilla extract1 Teaspoon
 Maple1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3716 Calories from Fat 1019

% Daily Value*

Total Fat 116 g178.4%

Saturated Fat 73.3 g366.3%

Trans Fat 0 g

Cholesterol 330.7 mg

Sodium 40.2 mg1.7%

Total Carbohydrates 681 g227%

Dietary Fiber 0 g

Sugars 662.6 g

Protein 3 g5.4%

Vitamin A 72.4% Vitamin C 0.8%

Calcium 8.4% Iron 0.46%

*Based on a 2000 Calorie diet


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.



Anonymous says :

hopefully this will solve my thickness issue when spreading frosting
Posted on: 26 November 2009 - 12:17am