How To

How to Make Caramel Frosting

How to Make Caramel Frosting

I Did This Rate: (26 Ratings)

Boy, this frosting is sweet. We don't recommend that you eat it before a trip to the dentist. Yields about 3 cups.

Instructions

Difficulty: Moderate

Things You’ll Need:

Step1
Combine brown sugar and heavy cream in a medium-sized saucepan.
Step2
Cook, stirring continuously, over medium heat, until the mixture just starts to simmer.
Step3
Stop stirring, cover and simmer for 2 more minutes so that the sugar dissolves.
Step4
Uncover the saucepan, and, using a wet pastry brush, wipe away any sugar crystals still clinging to the side of the pan.
Step5
Cook the mixture, uncovered, until it reaches 238 degrees F on a candy thermometer.
Step6
Remove from heat and add the butter without stirring.
Step7
Set aside and let the mixture cool to a temperature of 110 degrees F, about 45 to 60 minutes.
Step8
Add vanilla and beat until the frosting cools and has thickened enough to spread. Use immediately.

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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divadelta8 said

on 12/2/2007 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.

Anonymous

Anonymous said

on 11/22/2005 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!

Anonymous

Anonymous said

on 11/22/2005 Use light brown sugar.

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