Caramel Icing Recipe for Cake
This decadent Creamy Caramel Icing is an easy cooked frosting for cakes and cupcakes. In less than 30 minutes, get silky smooth, professional quality icing that tastes like old-fashioned brown sugar fudge.
Servings: 2 cups
Calories: 1870kcal
Ingredients
- ⅓ cup + 1 tablespoon shortening divided use
- 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 over medium-low, heat 1 tablespoon shortening, ½ cup cold milk, corn syrup, and brown sugar. Stir to dissolve the sugar.
- Once the sugar has dissolved, increase the temperature to medium and allow the mixture to boil until the temperature reaches 235°F (soft-ball stage) on a candy thermometer, about 10 minutes. In the pan, you’ll notice the bubbles become larger, slower, and more syrupy.Tip: If you don't have a thermometer, you can test the syrup by dropping a small amount into a bowl of very cold water. It should form a soft, pliable ball that flattens when removed from the water.
- Pour the boiled mixture over shortening mixture. Use an electric mixer to beat until smooth and creamy, 2 to 4 minutes. Watch the mixture to transform from a translucent brown liquid to an opaque, creamy tan as you beat air into it.
- As soon as it holds its shape and looks like thick, spreadable fudge, stop beating and frost immediately. If the icing becomes too thick, add up to 1 tablespoon hot water to thin it.
Video
Notes
Nutrition
Calories: 1870kcal | Carbohydrates: 379g | Protein: 3g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 17g | Trans Fat: 5g | Cholesterol: 11mg | Sodium: 108mg | Potassium: 436mg | Sugar: 373g | Vitamin A: 148IU | Calcium: 299mg | Iron: 2mg
