Help! I am looking for a good caramel cake with caramel icing recipe.
In the past I have used a very moist yellow cake and an "old fashioned" caramel icing/filling. I don't mind still using the yellow cake, maybe add some caramel coffee creamer. But I need a good, spreadable caramel icing. Every one I have tired in the past gets stiff too fast and I can't spread it. If I try to start with it too soft, it runs off the cake and then stiffens up hard. Does anyone have a good recipe that will spread well and stay soft and creamy without getting super hard?
Thanks for the help!
I have not personally made this but it got really good reviews on the recipe site I just love and adore. The first one below got the most reviews. The next one below says that it's more of a fluffy icing. All of the reviewers noted how important it is to let the mixture cool completely. If you want to see the reviews, go to allrecipes dot com and do a search for caramel frosting, the first is titled caramel frosting I and the second is titled caramel frosting V.
INGREDIENTS
2 tablespoons butter
3 tablespoons milk
1/2 cup packed brown sugar
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
DIRECTIONS
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.
INGREDIENTS
1 pound light brown sugar
1 cup heavy whipping cream
1/2 teaspoon baking soda
1/2 cup butter
1/4 cup chopped pecans (optional)
DIRECTIONS
In a medium, heavy saucepan, bring the sugar and cream to a rolling boil. Boil one minute. Add soda, and boil one more minute. Remove from heat. Add butter, but do not stir yet. Let the mixture cool.
Beat well. Stir in pecans if desired.
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