My Favorite Caramel Frosting
photo by Marie Nixon
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
2 1/2 cups
ingredients
directions
- 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.
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Reviews
-
This is a very sweet and good tasting caramel frosting. I gave it 4-stars rather than 5-stars because I spent over an hour making the frosting. It seemed interminably long to me compared to the usual confectioners sugar buttercream frosting recipes I make. I used a candy thermometer to make sure I got to the correct temperature. The nice thing about this recipe is that it uses ingredients that you most likely have in your kitchen.
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Fabulous! It tastes like the caramel frosting that my great-grandfather's housekeeper made. Mrs. Johnson died before I could get the recipe and I have been trying to find one that was as delicious as hers. The texture is also as I remembered. Mom remembered that Mrs. Johnson used cream so I made that change. Thank you!!!