DorothyR's Wicked Quick Caramel Frosting
Source of Recipe
BBR
Recipe Introduction
Posted by: arizonacook
List of Ingredients
You must apply this frosting to a totally cooled (not warm) cake. It is particularly yummy on a light-textured banana cake.
1 stick (8 tablespoons) butter
1 cup packed dark brown sugar
Sprinkle of salt
1/4 cup whole milk
2 cups confectioner’s sugar, sifted or fluffed up (not packed)
1 teaspoon vanilla extract
Recipe
Place butter, brown sugar and a tiny pinch of salt in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil (this takes about 2 minutes). Add the milk, stir and bring the mixture back to a rolling boil, then remove the pan from the heat. Add the confectioner’s sugar and vanilla and beat with a wooden spoon until the frosting is smooth; it will be a loose consistency. Use a whisk if you need to, to get rid of the tiny white sugar lumps.
Use immediately, while still warm, to frost the cake of your choice. It is a loose, pourable frosting when first made. If you make it ahead of time, it will harden and you won’t be able to spread it. If it does harden too much while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.
Makes enough to frost a 2- or 3-layer cake, or a 9- by 13-inch cake.
|
Â
Â
Â
|
member logon
