Nanas Caramel Icing Recipes

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OLD TIMEY CARAMEL ICING

I always had trouble making caramel icing before I got this recipe from a friend's mother. Putting the cold butter in last made all the difference for me. It tastes so good too!

Provided by Renae McVay

Categories     Cakes

Time 45m

Number Of Ingredients 4



Old Timey Caramel Icing image

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!

3 c white granulated sugar
1 1/3 c white whole milk
1 1/2 stick cold butter
5 Tbsp white granulated sugar

CARAMEL ICING

Yummy and sweet, this is perfect for nut or dark chocolate cakes.

Provided by BumbleBee

Categories     Desserts     Frostings and Icings

Time 25m

Yield 12

Number Of Ingredients 4



Caramel Icing image

Steps:

  • Place the butter and brown sugar in a heavy saucepan over low-medium heat; cook and stir until the sugar dissolves and the mixture boils. Stir in the cream, return to a boil, and boil for 1 minute. Remove from the heat and cool.
  • Beat in the powdered sugar until smooth.

Nutrition Facts : Calories 163.3 calories, Carbohydrate 29 g, Cholesterol 17 mg, Fat 5.7 g, Protein 0.2 g, SaturatedFat 3.6 g, Sodium 31.9 mg, Sugar 28.4 g

¼ cup butter
¾ cup brown sugar
¼ cup heavy cream
2 cups confectioners' sugar

CARAMEL ICING (NANA'S BOILED)

Make and share this Caramel Icing (Nana's Boiled) recipe from Food.com.

Provided by MarylandMomof3

Categories     Dessert

Time 14m

Yield 3 C

Number Of Ingredients 5



Caramel Icing (Nana's Boiled) image

Steps:

  • Melt butter over low heat.
  • Stir in brown sugar and salt.
  • Bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from heat. Add milk and return to heat until boiling.
  • Remove from heat and let cool until lukewarm.
  • Add sugar and beat until smooth. If too thick, add milk by tablespoons.

Nutrition Facts : Calories 874.1, Fat 31.4, SaturatedFat 19.9, Cholesterol 84.2, Sodium 496, Carbohydrate 152.7, Sugar 149.4, Protein 1.1

1/2 cup butter
1 cup light brown sugar
1/4 teaspoon salt
1/4 cup milk
2 cups confectioners' sugar

NANA'S BANANA CAKE WITH SALTED CARAMEL BUTTERCREAM

Provided by Food Network

Categories     dessert

Time 3h40m

Yield 8 to 12 servings

Number Of Ingredients 28



Nana's Banana Cake with Salted Caramel Buttercream image

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Prepare three 8-inch cake pans with baking spray and parchment liners.
  • Using a stand mixer with a paddle attachment, cream together the granulated sugar, light brown sugar and butter on medium-high speed until light and fluffy. Slowly add the eggs, one at a time, mixing each fully before adding the next.
  • With the mixer on low, slowly trickle the oil into the mixture. Once added, increase the speed to medium-high and continue to mix until the mixture thickens and begins to look like mayonnaise. Using a silicone spatula, scrape down your bowl, making sure to get anything at the bottom of the bowl that has not been mixed well.
  • In a small bowl, combine the buttermilk and vanilla extract. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add a third of the flour mixture to the butter mixture and beat on medium high speed for 90 seconds. Bring the speed down to low and, alternately, add the buttermilk mixture and remaining flour mixture in 4 stages, beginning with the buttermilk mixture and ending with the flour mixture. Fold in the mashed bananas. Mix only enough to incorporate the ingredients after each addition.
  • Pour the batter into the prepared pans, filling two-thirds full. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. The top of the cake should spring back slightly after a gentle tap with your finger. Allow to cool for 10 to 15 minutes before removing from the pans. Allow the cakes to cool completely before frosting.
  • For the salted caramel Swiss meringue buttercream: Using a stand mixer with a paddle attachment, beat the egg whites and confectioners' sugar on medium-high until the mixture thickens to fluffy white, 3 to 4 minutes. Reduce speed to medium and gradually add the softened butter. Increase the speed to medium-high and continue mixing for 5 to 7 minutes. Reduce the speed and add the prepared caramel sauce, vanilla and salt. Mix until combined.
  • To assemble the cake: Frost the top of 1 cake round with some salted caramel Swiss meringue buttercream. Drizzle with some prepared caramel sauce and sprinkle with some pecans. Add a second round and repeat with the buttercream, caramel sauce and pecans. Top with the remaining cake round and frost the entire cake with the buttercream.
  • Combine the sugar, corn syrup and 1/4 cup water in a saucepan, making sure the sugar is completely wet, but being careful not to let the sugar water coat the sides of the pan. Turn the heat to medium-high and cook for about 4 minutes. The cooking process is done when the sugar has reached a nice amber color. Do not stir during the cooking process. Quickly remove the sugar from the heat and add the heavy cream. The mixture will bubble. Stir to combine. Whisk in the butter, sea salt and lemon juice. Allow to cool completely before use.

Baking spray, for the cake pans
7 ounces granulated sugar
4 ounces light brown sugar
5 ounces unsalted butter
4 large eggs
1 ounce canola oil
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
11 ounces all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon table salt
3/4 cup mashed, overripe bananas
3/4 cup pasteurized liquid egg whites
2 pounds confectioners' sugar
2 pounds unsalted butter, softened
1/2 cup Salted Caramel Sauce, recipe follows, or bottled prepared caramel sauce, salted to taste
1 tablespoon vanilla extract
1/2 teaspoon table salt
Toasted pecans, chopped, for sprinkling
Salted Caramel Sauce, recipe follows, or bottled prepared caramel sauce, salted to taste, for drizzling
1 cup granulated sugar
2 tablespoons corn syrup
2/3 cup heavy cream
3 tablespoons unsalted butter
2 teaspoons sea salt
1/2 teaspoon lemon juic

CARAMEL FROSTING I

I have had this recipe for over 30 years. Cream may be substituted for the milk for added richness.

Provided by MaryKaye

Categories     Desserts     Frostings and Icings

Time 15m

Yield 12

Number Of Ingredients 5



Caramel Frosting I image

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.

Nutrition Facts : Calories 93.1 calories, Carbohydrate 19.2 g, Cholesterol 5.4 mg, Fat 2 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 17.9 mg, Sugar 18.9 g

2 tablespoons butter
3 tablespoons milk
½ cup packed brown sugar
1 cup confectioners' sugar
½ teaspoon vanilla extract

CARAMEL CAKE FROSTING / ICING

Make and share this Caramel Cake Frosting / Icing recipe from Food.com.

Provided by WJKing

Categories     Dessert

Time 15m

Yield 2 layers

Number Of Ingredients 4



Caramel Cake Frosting / Icing image

Steps:

  • Cook sugar and butter for two minutes.
  • Stir in 1/4 cup milk.
  • Bring to a boil; cool.
  • Stir in 10x (confectioner's) sugar, until thick enough to spread.
  • Makes enough for 2 large cake layers.

1 cup brown sugar
1/2 cup butter
1/4 cup milk
confectioners' sugar, as needed

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