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Caramel Icing

post #1 of 10
Thread Starter 
One of my favorite friends wants me to do a cake with caramel icing in June for her husband. I would really like to do it using homemade caramel (boiled from condense milk). Does anyone have a recipe using this?

I often use homemade caramel as a filling. In fact it is one of my most popular fillings because I still do it the old fashion way. (The way no longer recommended - boiling a can for 3 hours)
post #2 of 10
Have you checked allrecipes.com or recipezaar.com? There are tons of recipes on that site or you might just google homemade caramel icing and see what pops up. Hope that helps.
Laughter is the best medicine, chocolate is a close second!!
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Laughter is the best medicine, chocolate is a close second!!
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post #3 of 10
i *still* do it the old fashioned way icon_razz.gif so far so good icon_wink.gif i think as long as the can is completely covered in water, you'll be fine icon_smile.gif
post #4 of 10
This is the caramel icing recipe I use and it's very good, I beleive I got it from the recipe section hereicon_smile.gif

Caramel Frosting

Serves/Yields: 1 - 8 or 9 inch layer. (12 servings)
Prep. Time: 10 Minutes
Cook Time: 5 Minutes
Category: Frostings
Difficulty: easy

I have had this recipe for over 30 years. Cream may be substituted for the milk for added richness.

2 tablespoons butter
3 tablespoons milk
1/2 cup packed brown sugar
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

1 In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
2 Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.
post #5 of 10
Irisinbloom, I'm going to try this recipie. I just tried a caramel recipe last week and it didn't come out right at all, it was just liquid and it never did get thick. I notice your recipe is different. Wish me luck!
post #6 of 10
I love the recipe that irisinbloom posted. It is easy, delicious and gets very thick. I usually triple this recipe though...it doesn't make much.
It's not how good you are, but how well you can fix your mistakes.
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It's not how good you are, but how well you can fix your mistakes.
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post #7 of 10
Best of luck with the icing and like Jenn123 said triple it, I had forgot I had to do that until she mentioned it, because I did have to make more just to frost an 8 inch 2 layer cake, but it is goodicon_smile.gif
post #8 of 10
Thank you for the recipe - I'm going to give it a try too.
post #9 of 10
I use the pressure cooker 15 to 20 min, we did this back home for years. The way to know if the can is ready is when it starts to swell and increase in size. Make sure you are familliar with pressure cookers, if you are not I strongly recommend reading the user's guide. Pressure cookers are wonderful, they reduce cooking time by 70%. I have 5 of them and I usually cook a meal that would take hours in 45 min.
Goog luck.
post #10 of 10
ooh, caramel, didn't think of that , I feel another cake coming soon!!!!! thanks for the recipe.
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