My Favorite Caramel Frosting Recipes

Steps:

• In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
• Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.

Steps:

• Melt butter in a 2-quart saucepan over medium heat; stir in brown sugar. Bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Let cool for 5 minutes.
• Whisk milk into the saucepan until mixture is smooth.
• Beat 3 cups confectioners' sugar and salt into the butter mixture with an electric mixer on low speed. Add remaining confectioners' sugar 1 cup at a time, beating until smooth.

Steps:

• Melt butter in a pan.
• Add brown sugar and boil for two minutes, stirring constantly.
• Add milk and stir until mixture boils, remove and cool.
• Pour into mixing bowl and add powdered sugar a little bit at a time.
• Beat well after each addition of powdered sugar.

Steps:

• In a small heavy saucepan, combine the brown sugar, butter, milk and salt. Cook and stir over low heat until sugar is dissolved. , Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber in color. Transfer to a small bowl; cool to room temperature., Gradually beat in confectioners' sugar until frosting achieves spreading consistency.

Steps:

• Sprinkle 1/2 cup sugar in a heavy saucepan; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown.The sugar will start to clump, this is normal, just keep stirring.
• Combine reamaining 2 1/2 cups sugar, milk, beaten egg, and salt, stirring well, stir in the butter. Stir mixture into carmelized sugar, the mixture will lump again, just keep stirring.
• Cook over medium heat stirring frequently, until a candy thermometer registers at 230F, this takes about 15-20 minutes, but don't rely on the time! Check the thermometer!)Cool mixture 5 minutes.
• Beat mixture with a WOODEN spoon to almost spreading consistency. The mixture will cool and thicken quickly at this point. Spread on a cooled cake.

Steps:

• Bring brown sugar, margarine, and milk to a boil and boil for 2 minutes.
• Cool for 30 minutes.
• Add confectioners sugar and beat until smooth.
• Spread on cake.
• This makes enough frosting for a large cake.

Steps:

• Bring 4 cups sugar and the water to a boil in a medium saucepan over medium heat, stirring until the sugar has dissolved, about 8 minutes; wash down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Raise heat to high; gently swirl the pan (do not stir) until the caramel is a deep amber color, about 10 minutes. Remove from heat.
• Meanwhile, heat the cream and remaining cup sugar in a small saucepan over medium heat until the sugar dissolves, stirring frequently, about 5 minutes. Turn off heat; cover, and set aside.
• As soon as the caramel is the desired color, add the hot cream mixture in a slow, steady stream, stirring to combine. Be careful, as the caramel may splatter when the hot cream is added. Stir in the vanilla, and continue stirring until the mixture no longer bubbles.
• Prepare an ice-water bath. Transfer the mixture to the bowl of an electric mixer, and place in the ice bath, stirring until it is cool. Transfer the bowl to the mixer; using the paddle attachment, beat on medium speed 5 minutes. With the machine running, gradually add the butter, a few pieces at a time, beating to incorporate fully. Let the frosting stand 20 minutes to thicken before using.

Steps:

• In a heavy saucepan, combine the brown sugar, butter and milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting achieves spreading consistency.

Steps:

• In med saucepan, mix brown sugar, butter, and milk.
• Cook and stir on med-hi until boiling.
• Boil for 3 minutes.
• Remove from heat and cool.
• Add powdered sugar and maple flavoring.
• Beat until creamy.

Steps:

• In a shallow 6-inch saucepan, thoroughly mix brown sugar and flour. Stir in butter and milk, and cook over medium-high heat until mixture comes to a rolling boil. Boil exactly 1-1/2 minutes.
• Remove from heat. Allow to cool 5 minutes. Beat with a wooden spoon until mixture begins to thicken. Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes.
• Immediately pour caramel frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up. Quickly sprinkle top of cake with toasted pecans. Frosting will set up completely in a few hours.

Steps:

• In a medium, heavy saucepan, bring the brown sugar and cream to a rolling boil; boil 1 minute. Add baking soda; boil 1 more minute. Remove from heat. Add butter, but do not stir yet. Let the mixture cool.
• Beat well. Stir in pecans if desired.

Steps:

• In a saucepan, combine the milk, butter and brown sugar. Bring to a boil, stirring often. Continue to boil for 20 minutes, then remove from heat. With an electric mixer, beat the icing until it has thickened to spreading consistency. Use immediately.

Steps:

• Boil first 3 ingredients to soft ball stage.
• Add butter.
• Cool to lukewarm.
• Add vanilla.
• Beat until right consistency.
• Thin with a little cream if too thick.