Soft Caramel Icing

Decorating By jackie64 Updated 3 May 2008 , 12:32pm by jubeken2005

jackie64 Posted 27 Mar 2008 , 11:09pm
post #1 of 9

Does anyone have a recipe for a soft caramel icing ?

8 replies
Bijoudelanuit Posted 19 Apr 2008 , 12:25pm
post #2 of 9

Bump!

lanibird Posted 19 Apr 2008 , 2:30pm
post #4 of 9

I remember someone, I think jkalman, mentioning they made caramel SMBC/IMBC by replacing the granulated sugar with brown sugar. They said it was very good!

HTH thumbs_up.gif

FromScratch Posted 19 Apr 2008 , 2:35pm
post #5 of 9

Yes yes yes.. caramel SMBC (or IMBC) is very good indeed. With SMBC you just substitute brown sugar for the white sugar and make as usual. I love it and it is a really nice light taupe color.

eatdessert1st Posted 21 Apr 2008 , 9:31pm
post #6 of 9

I use my basic IMBC or SMBC recipe and add 3/4C to 1C of this caramel sauce to it at the end of beating the BC. (just add it to your own taste) OR you can use a good quality jarred caramel sauce if you don't want to go to the trouble of making it from scratch. It makes a really nice fluffy tasty BC.
HTH,
Melanie Mc.

Creamy Caramel Sauce

Note: 1 T corn syrup=18 gms (for those with kitchen scales) another tip: spray your T w/ nonstick spray for easier pouring of the syrup)

3/4 C sugar
1/4 C water
6 T light corn syrup (108 gms)
1/2 C heavy cream
1 t (or more) vanilla extract (I use 1T)

In heavy saucepan simmer sugar, water, corn syrup, and a pinch of salt, stirring, until sugar is dissolved. Boil mixture, without stirring, until a golden caramel. Remove pan from heat and add cream and vanilla, stirring, until combined well, about 1 min. Cool sauce to room temperature (sauce will thicken as it cools). Sauce keeps, covered and chilled, 3 weeks. Bring to room temperature before serving.

Makes about 3/4 C
Gourmet December 1998

jubeken2005 Posted 21 Apr 2008 , 11:11pm
post #7 of 9

what do you mean by SMBC and IMBC? Thanks!

jubeken2005 Posted 3 May 2008 , 12:32pm
post #9 of 9

Thank you. icon_biggrin.gif

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