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Caramel Frosting I
SUBMITTED BY:
MaryKaye
PHOTO BY:
EMMA37
"I have had this recipe for over 30 years. Cream may be substituted for the milk for added richness."
RECIPE RATING:
Read Reviews
(80)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
5 Min
READY IN
15 Min
Original recipe yield 1 - 8 or 9 inch layer
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons butter
3 tablespoons milk
1/2 cup packed brown sugar
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
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DIRECTIONS
In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
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.
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REVIEWS
Reviewed on Aug. 11, 2003 by MSCAROL47
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MSCAROL47
Aug. 11, 2003
This is an excellent frosting recipe. I like a frosting this is a little creamier, so I added appx. 3 tbsps. of marshmallow creme after all the ingredients were combined. To use the frosting on a bundt cake, I added a little more cream to make it of a consistency that it could be poured on the cake.
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9 users found this review helpful
This is an excellent frosting recipe. I like a frosting this is a little creamier, so I added...
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Reviewed on Feb. 18, 2003 by
SISSI808
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SISSI808
Feb. 18, 2003
A really great frosting. I used half and half and it was excellent. I had to keep adding half and half to make it spreadable, but since it was so delicious, I didn't mind. :&)
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9 users found this review helpful
A really great frosting. I used half and half and it was excellent. I had to keep adding...
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Reviewed on Nov. 5, 2003 by MelanieDC
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MelanieDC
Nov. 5, 2003
I recently had a request from my boyfriend's step father to make him the kind of devil's food cake with caramel frosting his grandma used to make. I had absolutely NO IDEA where to start. I found a dfc recipe in Bon Appetit, and used this frosting. I doubled the recipe for a double layer cake. RAVE reviews. Thanks so much! I made one modification, however. It didn't taste "caramelly" enough to me initially - just sugary from all of the powdered sugar. So I tripled the butter/brown sugar/milk portion of the recipe. Turned out fabulous. True to everyone's word it stiffens up very quickly. But nothing a few seconds in the micro didn't fix.
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8 users found this review helpful
I recently had a request from my boyfriend's step father to make him the kind of devil's food...
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Reviewed on Jan. 25, 2007 by Cyndy C.
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Cyndy C.
Jan. 25, 2007
This was so easy to make! I used it as a filling in a layer cake. When mixing in the powdered sugar, I put it on the burner that was still hot when it seemed like it would stiffen up before I had the chance to incorporate all the powdered sugar. It is a hard frosting- not a creamy one. If you want creamy, try another recipe!
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6 users found this review helpful
This was so easy to make! I used it as a filling in a layer cake. When mixing in the powdered...
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Reviewed on Jan. 26, 2006 by Tonya
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Tonya
Jan. 26, 2006
I have made this several time for my Great Aunt and she has given it her 2 thumbs up and even wanted to use my thumbs for a 4 thumbs up. Grant you I made the same mistake as other when I first made it (not reading the yield area). It plainly states " Original recipe yield: 1 - 8 or 9 inch layer" And that is what I got was one layer worth. With that said tho it was my fault and not the submitters. I now triple it for a 3 layer cake. I did not have any of the other problem as stated by others. It was not runny not did it crack on me, but all that has to do with timing tho. You must vigorotsly boil this to have a good turn out. It does ser quickly therefor it is to be poured and not spread on.
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6 users found this review helpful
I have made this several time for my Great Aunt and she has given it her 2 thumbs up and even...
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Reviewed on Sep. 27, 2005 by
Darcy
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Darcy
Sep. 27, 2005
Excellent! Very easy to make and it tastes sooooo good. I wanted to make a pourable frosting so I only added the first 1/2 cup of powdered sugar. I also had to add some extra milk because after it cooled a bit it turned into a big glob. I put it on a apple bundt cake, a perfect combination. Thanks for the recipe. I definately will be using this again on many different things.
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6 users found this review helpful
Excellent! Very easy to make and it tastes sooooo good. I wanted to make a pourable frosting...
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Reviewed on Jun. 24, 2006 by
TUNISIANSWIFE
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TUNISIANSWIFE
Jun. 24, 2006
fabulous, fabulous! This is an absolutely perfect recipe to frost a bundt cake. It makes enough frosting to liberally glaze but without all the leftover. Followed the recipe except used evaporated milk I had left over. I also browned the butter first to give it a deeper caramel flavor and color. There was no graininess. yes it is sweet...it is frosting. The flavor was very rich with a beautiful sheen. Used this to frost 'Hummingbird Cake I' from this site. I think it will compliment the bananas, nuts, and spice that are in the cake very nicely. (and a big thanks to Ronaville for a great representation of what the frosting looks like)
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4 users found this review helpful
fabulous, fabulous! This is an absolutely perfect recipe to frost a bundt cake. It makes...
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Reviewed on Dec. 23, 2005 by
STARR1129
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STARR1129
Dec. 23, 2005
I was never a huge fan of Carmel cake until I tried this recipe. The cooling of the cake and the making of the frosting must be timed perfectly. ***YOU HAVE TO BE REALLY QUICK SPREADING THIS ICING WHILE WHILE IT'S HOT. ICING DRIES VERY FAST**
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4 users found this review helpful
I was never a huge fan of Carmel cake until I tried this recipe. The cooling of the cake and...
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Reviewed on Jul. 14, 2003 by LynnLeicsUK
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LynnLeicsUK
Jul. 14, 2003
I used this to top the "Heaven & Hell" cake submitted by Magen Farrar. I added a little more cream and found the finished texture amazing - smooth, yet with a bit of a crunch! I'm going to try piping it next time, as spreading was a little troublesome. (LDP, England)
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4 users found this review helpful
I used this to top the "Heaven & Hell" cake submitted by Magen Farrar. I added a little more...
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Reviewed on Nov. 27, 2002 by SWEETSNTREATS
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SWEETSNTREATS
Nov. 27, 2002
I loved this recipe. It was easy to follow and turned out just like my granny used to make, taking up only half the time. I'd recommend it to anyone. Best wjen poured over cake rather than spreading. Using a plastic spreading spoon to smooth it on to the sides.
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4 users found this review helpful
I loved this recipe. It was easy to follow and turned out just like my granny used to make,...
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