Reviewed: Apr. 2, 2012

The icing was ok. I only put in one and a half cups of sugar because it was really sweet, even for a powered sugar icing recipe. That made the icing very thin, like a glaze, so I let it set up before I put it on my cake but it was still runny. It was ok to make in a pinch since I didn't have ingredients for any other kind of frosting, but next time I'll look for a different recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LJames

Reviewed: Oct. 10, 2011

Excellent icing, excellent! I found, though, that two cups of powdered sugar was too much, so I make it with less. The last time I used a cup. I have an applesauce cake in the oven now (by Corwynn Darkholme--which is a delightful cake), and I'm going to try the icing again with only half a cup of powdered sugar.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

POEM

Reviewed: Sep. 29, 2011

I used this on a caramel cake and it was easy and tasted great.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CrondaT

Home Town: Ringgold, Virginia, USA

Reviewed: Sep. 27, 2011

This makes a great syrup if you don't put the confectioners sugar which we used on our cinnamon rolls.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kimberly

Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

Reviewed: Jun. 18, 2011

The recipe as is was way too thick and lumpy. I added 1/2 cup butter, 1/4 cream and about 1/3 cup cream cheese during the mixing process after the caramel had cooled. I used it to frost a Devil's food cake and it was DELICIOUS!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

RNSusanne

Reviewed: Jun. 9, 2011

This is a delicious caramel icing recipe. I used skim milk in place of heavy cream, and it didn't seem to make any difference. I also added 2 t vanilla after it cooled a little to give it a rich caramel flavor. Make sure you cool the sauce before beating in the sugar, and like others have said, make this when you're ready to use it. If it gets too thick, just beat it until it's usable. The end result is a thick, wonderful icing that I used on a chocolate cake.

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

dalkambo

Reviewed: Mar. 12, 2011

This icing is super easy to make and tastes okay but it just doesn't really taste much like caramel. I think next time I'll add vanilla or something. Definitely make it right before you're going to put it on cake. I baked mine in an 8x11 glass dish. When it cooled slightly I poked holes in the cake so the icing would seep down in. I did only use 1 cup of confectioner's sugar and that was plenty.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Mindy Rogers

Reviewed: Feb. 27, 2011

Went well with the cold pound cake recipe!!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

knarcisse

Reviewed: Feb. 20, 2011

Too much sweet and not enough flavor. Even my husband, who has an incurable sweet tooth, said this was too sweet. I used it to ice a pan of brownies and it's good, but lacking the caramel flavor we were hoping for.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AmalAmer

Cooking Level: Expert

Living In: Salem, Oregon, USA

Reviewed: Dec. 1, 2010

Great flavor. I did use significantly less powdered sugar to get the consistency I wanted. Also the cooking time seems a little optimistic to me. It took me a long time to completely dissolve the sugar. Still I will use this again.

Was this review helpful? [ YES ]
1 user found this review helpful