Does anyone have a recipe for a soft caramel icing ?

Bump!

Might try one of these - http://www.cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=caramel&cat_id=47&x=13&y=12

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

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.

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

what do you mean by SMBC and IMBC? Thanks!

Italian Meringue Butter Cream - http://www.cakecentral.com/cake_recipe-2015-17-Italian-Buttercream-Meringue-Frosting.html
and
Swiss Meringue Butter Cream - http://www.cakecentral.com/cake_recipe-2016-25-Swiss-Meringue-Buttercream.html

Thank you.