Quick Caramel Icing
Here is the icingrecipe my mother handed down to me many years ago. It is a lot easier to preparethan the old-fashioned method of caramelizing the sugar. Caramel cake snobs mayturn up their nose because it contains brown sugar and confectioners’ sugar,but this frosting has great flavor, dirties few pans in the kitchen, and isready in a snap.
Ingrediënten
Makes: 3 To 4 Cups; Enough To Frost A 3-Layer Cake
- 12 tablespoons 1½ sticks unsalted butter, cut into tablespoons
- ¾ cup light brown sugar lightly packed
- ¾ cup dark brown sugar lightly packed
- ⅓ cup whole milk
- 2½ to 3 cups confectioners’ sugar sifted
- 2 teaspoons vanilla extract
- ¼ teaspoon salt or to taste
Instructies
- Place the butter and brown sugars in a medium-size saucepan over medium heat, and stir until the butter melts and the mixture begins to boil, 2 to 3 minutes.
- Add the milk, stir, and let the mixture come back to a boil.
- Remove the pan from the heat, and whisk in 2½ cups of the confectioners’ sugar, the vanilla, and salt.
- Whisk until smooth, and if the icing is too runny, add another ½ cup confectioners’ sugar.
- Do not add so much sugar that the frosting thickens and hardens.
- It needs to be smooth enough to spread.
- It will set as it cools.
- Frost between the layers and on the top and sides of the cake.
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