I can't say how this would be as a frosting for a layer or sheet cake, because I didn't use it that way. What I can say, however, is if you use about half the powdered sugar called for, and a little extra cream till desired consistency, this works beautifully as a glaze. I used it as a caramel glaze for apple muffins (1/2 recipe was just right for 12) and it was perfect--exactly what I was looking for! When hubs came home from work I had him taste a little dab of it for his opinion and he instantly knew it was caramel and thought it was very good! Smooth, not grainy, with a beautiful caramel color. I'll remember to use this again in just the same way for a great caramel icing for muffins or coffeecakes. It does, however, dry hard, so I'm not so sure I would like it as a cake frosting...
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I can't say how this would be as a frosting for a layer or sheet cake, because I didn't use it...