Frosting and Icing - Dessert
Use a candy thermometer for best results in making this quick recipe for caramel cake icing that goes well with chopped nuts.
Servings: 20 Yield: 2 - 8 inch layers (enough to cover)
Caramel Frosting III
1 cup packed brown sugar
⅛ teaspoon salt
2 tablespoons butter
⅓ cup milk
1 teaspoon vanilla extract
1 tablespoon cream
Dessert Step 1 Combine in a saucepan the brown sugar salt butter or margarine and milk. Cook stirring until sugar is dissolved. Then cook without stirring until mixture forms a soft ball when a little is dropped in cold water (234 degrees F - 115 degrees C). Cool to lukewarm (110 degrees F). Put into small bowl and beat until it begins to thicken. Step 2 Add vanilla and cream and continue beating until of spreading consistency. If thicker consistency is desired beat in a small amount of sifted confectioners' sugar. Quickly spread on cake. Sprinkle with chopped nuts if desired. Enough to frost two 8 inch layers.
Servings Per Recipe:20 Calories: 57.2 % Daily Value * Protein: 0.2g Carbohydrates: 11g 4% Sugars: 10.9g Fat: 1.5g 2% Saturated Fat: 1g 5% Cholesterol: 4.4mg 2% Vitamin A Iu: 54.1IU 1% Folate: 0.4mcg Calcium: 14.7mg 2% Iron: 0.1mg Magnesium: 1.5mg 1% Potassium: 22mg 1% Sodium: 27.8mg 1% Calories From Fat: 13.6
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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