No Cook Caramel Frosting Recipe 45

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:

• 1. Bring sugar, butter and milk slowly to a boil, stirring constantly, and boil slowly for 2 or 3 minutes
• 2. Remove from heat and cool slightly
• 3. Add sifted confectioners sugar until consistency to spread (less if you want to make it a "sauce" for pouring rather than an icing for spreading)
• 4. add vanilla and you're done!

Steps:

• In a medium bowl , beat butter and brown sugar at medium speed with a mixer creamy. Add two tablespoons of milk and gradually beat in one cup of confectioners sugar. Add remaining two tablespoons of milk and remaining cup of confectioners sugar. Stir in vanilla. and salt . Use immediately.

Steps:

• Cream the butter and vanilla.
• Add brown sugar gradually while continuing to beat.
• Stir in coconut.
• Add only enough cream to achieve desired consistency.
• (Optional) If you make this the night before, you can put it the microwave for 1 minute after step 2. Beat for a minute then leave at room temp over night and add the cream the next day before using.

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.

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.