Grandmas Caramel Frosting Recipes

Steps:

• Combine brown sugar, milk, and butter; bring to a full boil and cook for exactly 2 minutes. Remove from heat; add baking powder and vanilla. Beat until thick enough to spread.

Steps:

• 1. Combine 3 cups sugar and milk in a heavy sauce pan on medium heat. Stir together for a few minutes. Allow to continue to heat.
• 2. While milk and sugar are heating, place a small black iron skillet on med. to med. high heat. Add the 5 tablespoons on sugar. Stir in the skillet until the sugar liquifies and then turns golden brown. It will be bubbling hot.
• 3. Now the milk and sugar should be very hot. Carefully pour in the browned sugar from the skillet. Whisk together and cook for about 15 minutes or until the mixture reached the very soft ball stage. (test by dropping a little off a spoon into a small glass of cool water. When a small soft ball forms, it's ready.)
• 4. Remove from heat and using an electric mixer, mix in 1 and 1/2 sticks cold butter...never margarine! Continue to beat until cooled to spreading consistency.
• 5. If too thick, you can thin by beating in milk a tablespoon at a time. Make sure your cake in completely cooled or this heavy icing may cause the top to split. It'll still taste super though!

Steps:

• Melt butter in a 2-quart saucepan over medium heat; stir in brown sugar. Bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Let cool for 5 minutes.
• Whisk milk into the saucepan until mixture is smooth.
• Beat 3 cups confectioners' sugar and salt into the butter mixture with an electric mixer on low speed. Add remaining confectioners' sugar 1 cup at a time, beating until smooth.

Steps:

• 1. Preheat oven for 350 degrees. Prepare 3 - 9 inch cake pans with flour and shortening, place to side.
• 2. Cream butter until soft and fluffy, add sugar. Cream mixture for about 6 minutes or until well incorporated. Add eggs, one at a time, mixing thoroughly after each addition. Add flours and buttermilk alternately, beginning and ending with flour. Add vanilla and beat well.
• 3. Divide batter between the 3 pans, baking for about 25 to 30 minutes or until toothpick inserted in middle comes out clean.
• 4. Let cool in pans for about 5 minutes before turning them out onto cooling racks. Allow to cool completely.
• 5. Icing: Mix all ingredients in a 4 qt pot. Stir ingredient constantly, to keep from scorching. Cook to soft stage(230-240 using a candy thermometer. Remove from heat and beat icing with a wooden spoon until creamy. Spread on cool cake.

Steps:

• 1. Mix butter, milk and brown sugar in sauce pan until sugar is dissolved
• 2. Boil one minute over low flame; remove from heat
• 3. Beat until stiff enough to spread

Steps:

• In a small heavy saucepan, combine the brown sugar, butter, milk and salt. Cook and stir over low heat until sugar is dissolved. , Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber in color. Transfer to a small bowl; cool to room temperature., Gradually beat in confectioners' sugar until frosting achieves spreading consistency.

Steps:

• Melt butter in a pan.
• Add brown sugar and boil for two minutes, stirring constantly.
• Add milk and stir until mixture boils, remove and cool.
• Pour into mixing bowl and add powdered sugar a little bit at a time.
• Beat well after each addition of powdered sugar.

Steps:

• 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.