Caramel Frosting

Baking By gdsloane Updated 30 Nov 2011 , 7:27pm by gdsloane

gdsloane Posted 8 Nov 2011 , 9:21pm
post #1 of 7

I have several good tasting caramel frosting recepies. But for some strange reason with both, rather it be with brown/white sugar,powdered or caramel pieces the frosting color is not as caramel as I would like it to be. Once I add the sugar it tends to lighten it. I want a real deep caramel look, (If that make any sense).
Does anyone have any pointers or suggestions as to how to keep the color once you've added the sugar?

6 replies
Apti Posted 8 Nov 2011 , 10:05pm
post #2 of 7

Add some brown food coloring.

gdsloane Posted 8 Nov 2011 , 10:22pm
post #3 of 7

I'm embarrased....and I claim to be a Baker.
Simple but Brilliant!!!!!! Thank you!

Apti Posted 9 Nov 2011 , 2:23am
post #4 of 7

No problem. (It will be our secret. Shhhhhhh......)

gdsloane Posted 10 Nov 2011 , 3:11am
post #5 of 7

(whispering) Thank you..icon_smile.gif

steplite Posted 28 Nov 2011 , 4:35am
post #6 of 7

Using DARK Brown sugar works also.

gdsloane Posted 30 Nov 2011 , 7:27pm
post #7 of 7

Thank you. I just did a batch with Dark Brown sugar. Came out good.

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