Caramel Icing

Caramel Icing

Dabney

"Delicious caramel icing, intended for buttermilk pound cake but is wonderful on just about anything!"
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 24 servings



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Directions

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  1. NOTE: I MISREAD THE RECIPE AND FORGOT TO CUT THE 1/2 & 1/2 IN ORIGINAL RECIPE IN HALF: SO… DID NOT ADD ANY ADDITIONAL 1/2 & 1/2 IN NEXT PARAGRAPH: IN A 2-QUART PAN, MELT THE BUTTER, ADD BROWN SUGAR AND SALT. STIRRING CONSTANTLY, BRING TO A FULL ROLLING BOIL, AND THEN ADD 1 1/2 CUPS HALF-AND-HALF. BRING MIXTURE BACK TO A BOIL AND, STIRRING CONSTANTLY, BOIL FOR 2 MINUTES.
  2. POUR THE HOT MIXTURE INTO A BOWL, COVER THE BOWL WITH PLASTIC WRAP, AND BEGIN MIXING ON LOW SPEED UNTIL THE MIXTURE COOLS TO ROOM TEMPERATURE. THE PLASTIC WRAP WILL KEEP THE HOT MIXTURE FROM SPLATTERING. DID NOT USE PLASTIC WRAP THE 2ND TIME; WASN'T NECESSARY.
  3. WHEN THE MIXTURE IS COOL, ADD THE CONFECTIONER'S SUGAR AND VANILLA AND MIX UNTIL SMOOTH AND THICK. OMITTED THIS: ADD REMAINING 1/2 CUP HALF-AND-HALF IN SMALL AMOUNTS UNTIL YOU HAVE A GOOD SPREADING CONSISTENCY. EXTRA FROSTING CAN BE STORED IN THE REFRIGERATOR, AND THERE IS LOTS OF EXTRA FROSTING.

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