Tuesday, April 21, 2009

Caramel Icing/Frosting (for a Cake)

Caramel Cake is simply a white or yellow cake frosted with caramel frosting! It is wonderful, goes well with ice cream, and is a great choice if someone can't have chocolate. This is Carrie's recipe. It makes enough to frost 24 cupcakes or ice a 2-layer cake or sheet cake.

  • 1 cup brown sugar (dark)
  • 1 cup white sugar
  • 1/2 cup butter (real)
  • 1/2 cup sweet milk (regular milk, like 2%)

Mix and boil for 2-2 1/2 minutes. Remove from heat and beat until cool. The longer you beat, the thicker/harder it gets. Beating thicker can take 10-15 minutes sometimes. Just keep checking. If you want a "glaze" that will drizzle over the cake and run down the sides, stay on the thinner side. If you plan to ice a layer cake and need the icing to "stay" more, then beat it longer. It will get lighter in color the stiffer it gets. It will harden slightly on the outside as it dries on the cake, so put sprinkles on right away if using.

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