Tuesday, February 14, 2012

Caramel Icing

This Carmel Icing goes perfectly with Chocolate Cake and stays soft if you make it according to these directions. The secret is to just bring to a boil, remove from heat and let it cool off before adding your powdered sugar. You will end up using a lot less powdered sugar that way.


Caramel Icing

1 stick butter
1 cup light brown sugar
1/4 cup milk
1/2 teaspoon vanilla
powdered sugar
Melt butter and sugar over medium to low heat for 2 minutes stirring constantly. Start timing when butter starts melting. After 2 minutes, add 1/4 cup milk. Just bring to a boil then take off of heat and set pan in cold water till lukewarm.
Add vanilla and powdered sugar to desired consistency.

1 comment:

  1. Some of the best icing out there. Makes me want to go fix some cupcakes. :)
    Cher Sunray Gardens