Betty's Creamy Caramel Icing
Betty demonstrates how to make Caramel Icing. I used this Caramel Icing to frost the single devil's food cake layer that I had left over from making Black Tie Mousse Cake recently, but you may use this icing for a two-layer cake of your choice--or cupcakes, doughnuts, fruit/nut breads, and other sweet treats.
Ingredients
| Butter | 1/2 Cup (8 tbs) ((1 stick)) | |
| Cream | 1/3 Cup (5.33 tbs) | |
| Brown sugar | 1 1/2 Cup (24 tbs) | |
| Vanilla | 1 Teaspoon | |
| Confectioners sugar | 1 1/2 Cup (24 tbs) |
Directions
MAKING
1. Place a pot over low heat and melt butter in it.
2. Drop cream and brown sugar. Turn the heat to medium high, stir and cook for about 2-3 minutes or until it comes to a full boil. Remove the pot from heat.
3. In a bowl take confectioner's sugar. Pour hot cream mixture and beat well.
4. Add vanilla and beat it in. Decorate cooled cake with frosting.
SERVING
5.Serve cake with whipped cream topping and grated chocolate.
TIPS
Start decorating your cake when the icing is spreadable.
This icing tends to thicken fast so you must work quickly with it.
If you plan to make swirls with the icing, then you must leave it untouched for a while to set.
Recipe Summary
Nutrition Facts
Serving size
Calories 737Calories from Fat 208
% Daily Value*
Total Fat 23 g35.4%
Saturated Fat 15 g75%
Trans Fat 0 g
Cholesterol
Sodium 38 mg1.58%
Total Carbohydrates 135 g45%
Dietary Fiber %
Sugars 125 g
Protein %
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
