Sunday, September 12, 2010

Quick Caramel Icing

This is from the Cake Doctor cookbook. I don't know why but sometimes it stays soft. Depending on the weather and consistency of the icing and/or cake and my general icing abilities that day, sometimes I need more than other times, so I double the recipe. Just put what's left into a plastic container in the fridge. When you want to use it, just heat it in the microwave or on the stove or make another batch and add the old to the new at the end. If it's getting hard like it's supposed to, then it makes great pralines with pecans.

Quick Caramel Frosting
12 T butter
3/4 cup packed light brown sugar
3/4 cup packed dark brown sugar
3/8 cup whole milk
3 cups confectioners’ sugar, sifted
1 1/2 tsp vanilla extract

Put butter and brown sugars in a medium-sized heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring the mixture back to a boil, then remove from the heat. Add the confectioners’ sugar and vanilla. Beat with a wooden spoon till smooth, returning to a low heat if necessary.

Use immediately to frost cake. If frosting hardens while you’re still frosting the cake, place the pan back over low heat and stir till frosting softens up.

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