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    TaraTeaspoon » Desserts » Frosting + Icing

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    Published: by

    Creamy Caramel Icing

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    Caramel Icing on spice cake pin

    This old-fashioned caramel icing recipe is perfect slathered atop spice cake, chocolate cake, and cupcakes. It's a boiled frosting that has the creamy texture of brown sugar fudge!


    Spice Cake with Caramel Icing

    Discovering This Caramel Icing Recipe

    This old-fashioned caramel icing recipe came from Susan LaRosa (pictured below), one of my favorite bloggers, who writes about collected classic and vintage recipes.

    Her blog, A Cake Bakes In Brooklyn, came about when Susan found a box of old recipes at an antique store. She began collecting vintage cookbooks and boxes of old, often handwritten recipes. She bakes them one by one and blogs about her favorites!

    This easy caramel icing recipe is one of the recipes she found in her collection. I love that it stands the test of time. It has a nostalgic flavor and texture, while still being a dessert that could trend on any social media channel!

    Jump to:
    • Discovering This Caramel Icing Recipe
    • Ingredients for This Recipe
    • How to Make Caramel Icing
    • Tips for Making Homemade Caramel Icing
    • More Easy Frosting Recipes:
    • Creamy Caramel Icing

    Ingredients for This Recipe

    I love this recipe because it's heavy on the brown sugar, which creates a lovely caramel flavor and color. It's genius with this light Spice Cake.

    Besides brown sugar, you'll also need some shortening, milk (both hot and cold), corn syrup, and confectioners' sugar.

    Vanilla extract rounds out the flavor profile and takes the icing to the next level.

    susan-larosa

    How to Make Caramel Icing

    This is a never fail creamy caramel icing! However, it's not made like your typical icing. This icing recipe is made using the technique of cooked frosting — sometimes called a boiled icing.

    This technique for making icing has been around for ages, but was quite popular in the early and mid 1900s. These classic icing recipes have just a few more steps than mixing butter with confectioners' sugar.

    I've given step-by-step instructions for making caramel icing in the recipe card below, but here are the main things to keep in mind:

    • You will need a candy thermometer along with your mixer to make creamy caramel icing.
    • You will need to cook a sugar mixture to 235ºF on a candy thermometer. This creates a soft-ball textured caramel that is stirred into the confectioners' sugar mixture.
    • The frosting is warm and smooth and should be spread on cakes and cupcakes pretty quickly. If the icing cools it becomes more candy, or fudge-like, and won't spread smoothly.

    Tip: Because this is an old-fashioned boiled caramel icing, it must be spread while still warm. As it sets on the cake, it develops the consistency of smooth fudge!

    Creamy Caramel Icing on a slice of Classic Spice Cake

    Can Butter Be Used Instead of Shortening?

    Unfortunately, you will not get the same result with butter. Butter and shortening have different fat and moisture ratios.

    You could try solidified coconut oil, but I haven't tried it myself so I can't say for certain it will work.

    Can This Recipe Be Made in Advance?

    No, the icing must be prepared and spread over the cake immediately. As it cools, it becomes almost fudge-like in texture.

    Tips for Making Homemade Caramel Icing

    • This icing is versatile! It doesn't just have to go with the Spice Cake; use it on a chocolate cake or cupcakes as well. (If you're using it on a chocolate cake, try sprinkling the top with a little flaked sea salt just to be super trendy. Salted Caramel Icing, y'all!)
    • Because this is such a simple icing recipe, I do not recommend substituting any of the ingredients. It's a vintage recipe that works perfectly as is!
    • You absolutely must use a candy thermometer when making this recipe. Without it, you may not cook the icing long enough.

    More Easy Frosting Recipes:

    • Fluffy Vanilla Frosting
    • Frosting for Brownies.
    • Cream Cheese Frosting
    • Milk Chocolate Frosting
    Creamy Caramel Icing on a slice of Classic Spice Cake

    Creamy Caramel Icing

    Tara Teaspoon
    This old-fashioned caramel icing recipe is perfect slathered atop spice cake, chocolate cake, and cupcakes. It's a boiled frosting that has the creamy texture of brown sugar fudge!
    3.93 from 40 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 12 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 2 cups
    Calories 1814 kcal

    Ingredients
      

    • ⅓ cup plus 1 tablespoon shortening
    • ¼ cup hot whole milk
    • ½ cup cold whole milk
    • 2½ cups confectioners' sugar
    • 1 teaspoon vanilla extract
    • 1 tablespoon light corn syrup
    • 2 cups light brown sugar

    Instructions
     

    • In a bowl, combine ⅓ cup shortening, ¼ cup hot milk, confectioners' sugar, and vanilla and beat until smooth, about 2 min. Set aside.
    • In a saucepan, boil together 1 tablespoon shortening, ½ cup cold milk, corn syrup and brown sugar until temperature reaches 235°F (soft-ball stage) on a candy thermometer, about 10 minutes.
    • Pour the boiled mixture over over shortening mixture and beat until smooth and creamy, about 2 minutes. If icing isn't smooth enough, add 1 tablespoon hot water.

    Notes

    This wonderful recipe goes with my Spice Cake.

    Nutrition

    Calories: 1814kcalCarbohydrates: 379gProtein: 3gFat: 37gSaturated Fat: 10gPolyunsaturated Fat: 10gMonounsaturated Fat: 15gTrans Fat: 5gCholesterol: 9mgSodium: 112mgPotassium: 419mgSugar: 373gVitamin A: 148IUCalcium: 289mgIron: 2mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

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    Tara in kitchen making salad

    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

    Recipe courtesy of Susan LaRosa at acakebakesinbrooklyn.com. Originally published in LHJ 03/12. Photography Seth Smoot

    « Mac and Cheese with Ham and Pearl Onions
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    Filed Under: Cake, Cupcakes, Desserts, Frosting + Icing Tagged With: baking, cake, caramel, creamy caramel, creamy caramel icing, cupcakes, fall, frosting, spice cake, vintage

    Reader Interactions

    Comments

    1. David Millage says

      December 18, 2018 at 5:59 pm

      Followed the instructions .. dribbled the hot mixture on top the whipped shortening mixture and it turned to liquid.

      Reply
      • Tara says

        December 19, 2018 at 2:09 pm

        Yes, the hot mixture will structurally melt the shortening, but as the icing is stirred and whipped it will cool and get thicker. It’s all about the cooling with this frosting. It is quite liquid when hot, and then forms a thicker, fudge-like frosting as it cools and air is beaten into it. I hope you kept stirring, or will try it again. It should come together without a hitch.

        Reply
      • Mona S says

        June 02, 2019 at 11:43 pm

        I just had the same problem. At 2mins the frosting is still extremely hot. I let the mixer continue for ~ 20mins. The frosting poured out like thick batter over the top of the cake. Made it very easy to frost the cake. I know from making other spice cake/caramel frosting recipes, it is best to let the frosted cake sit over night before serving. So, I now have to smell this amazing cake all night and try to wait until tomorrow before taking a bite. I may have licked the bowl clean. :). Very delicious frosting.

        Reply
        • Tara says

          June 06, 2019 at 5:29 pm

          It is delicious! One of my favorites. I'm glad you have a method for getting the frosting to work the way you want! That's perfect.

          Reply
    2. Mary Bench says

      May 18, 2019 at 11:29 am

      This icing takes me back to my mother's kitchen! It is delicious!

      Reply
    3. Tami says

      August 26, 2019 at 2:52 am

      Will butter work instead of shortening? I cannot eat shortening for health reasons.

      Reply
      • Tara says

        September 02, 2019 at 9:09 pm

        Unfortunately you will not get the same result with butter. Butter and shortening have different fat and moisture ratios. You could try solidified coconut oil. I'm just suggesting that, as I haven't tried it. This recipe is vintage and I didn't re-develop it to not use shortening. I rarely use shortening! All the best!
        '

        Reply
      • Jaime Moellman says

        March 26, 2022 at 9:33 am

        Look up a recipe for Kentucky Blackberry Jam Cake with Caramel Icing. It’s very similar and uses butter.

        Reply
    4. Sharon Toji says

      April 29, 2020 at 11:12 am

      This would go very well with my own personal heritage spice cake recipe, Magic Spice Cake. About 75years ago, when I was about 8 or 9 SoftAsSilk came out with a little folder of one bowl cake recipes, and this one was included, Magic Spice Cake. It became my favorite and I won first prize at the Umatilla (Oregon) county fair with it more than once. You can find it now on the internet by googling Magic Space Cake and looking at Heritage Recipes for the recipe or just going here: http://www.heritagerecipes.com/cake-recipes/magic-spice-cake.htm
      It is much lighter than the usual spice cake, with no molasses, more light and delicate but with just enough spice to make it special.

      Reply
    5. Sharon Toji says

      April 29, 2020 at 11:15 am

      I should have added to my Magic Spice Cake comment that I now make my own yogurt at least weekly in my Instant Pot so have a lot of whey. It is a wonderful substitute for buttermilk or sour milk in just about any baking recipe.

      Reply
      • Tara Teaspoon says

        April 30, 2020 at 1:52 pm

        Thank you for all the wonderful information Sharon! I love getting inspiration from tried and true recipes like the ones you mentioned. Tara

        Reply
    6. Lauren Behl says

      January 29, 2021 at 4:54 pm

      I have not tried your recipe as I have been using my grandmother's recipe for 50+ years..
      Your vintage recipe is so much more complicated than need be and would be daunting for even an experienced baker as my self.
      My recipe calls for 3/4 cup unsalted butter cut in cubes.
      Add 1 1/2 dark cup dark brown sugar
      Melt together over low heat
      Once melted, increase heat and bring to a slow boil. Boil for 5 minutes.
      Mixture should be stirred,but not constantly.
      Remove from heat
      Add 1/3 cup cream
      Add 1 tsp vanilla
      Remove from heat and cool slightly
      Gradually add 2 cups sifted powdered sugarand stir until well blended. If too thick,add more cream.
      If you prefer more of a glaze,use less powdered sugar.
      A glaze works well on a bundt cake. Try this and you will agree it tastes wonderful and it's simplicity is hard to beat

      Reply
      • Tara says

        February 10, 2021 at 3:52 pm

        Lauren, I'm glad you have a recipe that has worked for you for over 50 years. Were you looking for a different recipe or did you just want to comment that my recipe looks hard for you?

        Reply
    7. Karen says

      January 21, 2022 at 12:46 pm

      My icing was also a little too ‘liquidy’, so I added just a little more powdered sugar, one tablespoon at a time. Turned out beautifully. I also sprinkled a tiny bit of coarse sea salt on top for a ‘salted caramel’ effect. Delish!

      Reply
      • Tara Teaspoon says

        January 21, 2022 at 4:20 pm

        Great to hear Karen! So glad it worked out and I love the addition of the course salt. Tara

        Reply

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