Рецепт Caramel Icing
My daughter was having a difficult time deciding what kind of cake she wanted for her birthday, so I suggested that she decide what type of icing or frosting she wanted first then we could figure out a cake that went with it. So, I started naming over all the frosting and icing types I had ever made. She finally stopped me when I said caramel. Of course she picked one that could be tricky…she is my daughter.
We decided to make a banana cake to go with the caramel icing.
I knew that I did not want to make the recipe that started with burning white sugar, so I turned to a cookbook my maternal grandmother used, the 1940-something Watkins Cook Book. Its recipe called for a mixture of brown and white granulated sugar, but not any confectioner’ s sugar. It was just what I wanted: easier and old fashioned.
I made a couple slight adjustments by adding more vanilla and using half-and-half instead of milk. Otherwise, it is the Watkins recipe.
Recipe: Caramel Icing
Ingredients:
- 1 1/2 c. brown sugar, packed
- 1/2 c. granulated white sugar
- 1 c. half-and-half or whole milk
- 1 Tbsp. butter
- 1 tsp. vanilla
Instructions:
Boil sugar and milk until it reaches soft ball on a candy thermometer. Remove from heat and add butter and vanilla.
Let cool until it reaches lukewarm, about 115 – 120 degrees.
Beat until creamy.
Spread over cake. Makes enough for average layer cake filling, top, and sides.
If it cools too much before you have caked iced, add a few drops of milk and place back on heat if necessary.
Warning: Will harden very quickly.
Copyright © 2014.
Recipe by Paula, A Simple Home Cook.
The recipe makes enough to fill and icing a cake on the top and sides.
I should warn you that this icing is very sweet. A thin layer is really all that you need. It is kind of like pouring/spreading penuche fudge over a cake. In fact, my daughter found the icing a little too sweet