Caramel Frosting – Easy
250 grams butter 2 cups Icing sugar (Confectioners Sugar/Powdered Sugar) sifted twice�
1 cup Dark Brown Sugar�
1½ teaspoon Vanilla Extract – Pure�
½ cup full fat milk
Using low heat – in a heavy based saucepan place the brown sugar and butter. Stirring all the time, melt and cook until the mixture comes to the boil. SLOWLY add the milk stirring constantly and bring the mixture back to the boil, remove the saucepan from the heat.
Add vanilla and beat well, then slowly add the double sifted confectioners sugar beating well as it goes in. Once it is all added, beat and beat until the frosting is very smooth.
This frosting must be used to frost your cake when still warm, as it will harden quickly.
Caramel Frosting – Butter
1/2-cup softened butter
1/2-teaspoon vanilla extract
2-cups Dark or Light Brown Sugar (You choose which color you wish your Caramel)Thickened Cream (According to your desired thickness – see below)
Using hand held electric mixer/beater, whip together butter, vanilla and brown sugar until a fluffy, creamy consistency. Add and whip tiny amounts of thickened cream until you achieve the desired consistency for your cake (If needed at all).
Top or Fill your cake when cake is completely cool.
This is sensational to use on top of a Banana Cake, CarrotCake,Carrot and Walnut Cake and even more sensational on a Chocolate Cake. Enjoy!
Caramel Frosting – Cream
½-cup Butter
1-Teaspoon Vanilla Essence �
1 rounded Cup of Light Brown Sugar
½-cup of Thickened Cream suitable for whipping
In a heavy based saucepan place the light brown sugar, on a low heat dissolve until it becomes slightly darker in color. Take of heat, add butter, cream and vanilla place back onto low heat and whilst stirring mixture constantly bring to the boil. Then with a hand held mixer whip mixture until it has a great spreading consistency. Make sure your cake is completely cool before topping.
Carmel’s Caramel Cake Topper
½-Cup Butter (Please do NOT use any margarine) �
1-Cup Medium Brown Sugar
2-cups Icing sugar (Confectioners Sugar/Powdered Sugar) TRIPLE sifted
2-Teaspoons Vanilla Essence�
¼-Cup Milk1-Tablespoon Cream
Using a small heavy based saucepan place the butter and brown sugar. Over a LOW heat, stirring constantly slowly bring to the boil. Take off heat slowly add the milk and the cream and vanilla. Put back onto LOW Heat again stirring constantly bring back to the boil. Boil for 1 minute. Take off heat and whip in small amounts of the triple sifted icing sugar, until smooth and in a spreadable condition. Frost your completely cooled cake immediately