How to Make Caramel Frosting
Boy, this frosting is sweet. We don't recommend that you eat it before a trip to the dentist. Yields about 3 cups. Does this Spark an idea?
Things You'll Need
- 2 c. packed brown sugar
- 1 c. heavy cream
- 3 tbsp. unsalted butter
- 1 1/2 tsps. vanilla
- Groceries
- Candy Thermometer
- Plastic Wrap
- Saucepans
- Mixing bowls
- Hand Mixers
Instructions
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- 1
- 2
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3
Stop stirring, cover and simmer for 2 more minutes so that the sugar dissolves.
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5
Cook the mixture, uncovered, until it reaches 238 degrees F on a candy thermometer.
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6
Remove from heat and add the butter without stirring.
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7
Set aside and let the mixture cool to a temperature of 110 degrees F, about 45 to 60 minutes.
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Tips & Warnings
If frosting isn't thick enough, put the pan in a bowl of ice water and beat the frosting until it is spreadable.
If the frosting is too thick, thin it by adding a little heavy cream.
If you don't want to use the frosting immediately, you can store it up to one week at room temperature, about three weeks in the refrigerator, or up to six months in the freezer. Make sure to cover the surface of the frosting with a layer of plastic wrap if you won't be using it immediately.
Comments
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jaybird1198
Jul 26, 2010
hmm so many steps -
divadelta8
Dec 02, 2007
Use Masonya's technique, but instead of putting on a cake, put "caramelized milk" into a graham cracker crust, cool completely and top with whipped topping. Easiest pie ever. -
divadelta8
Dec 02, 2007
Use Masonya's technique, but instead of putting on a cake, put "caramelized milk" into a graham cracker crust, cool completely and top with whipped topping. Easiest pie ever. -
Nov 22, 2005
1. Schedule an appointment for the dentist two weeks after preparing and eating this frosting. 2. Get a can of condensed milk and remove the wrapping. 3. Put the can into a pot of water and boil (add water to the pot when it's evaporating). 4. Continue boiling for 4 hours and then let it cool. 5. Open the can and use a small mixer to smooth the "caramelized frosting" out. 6. Enjoy!