Caramel Frosting
Creamy, delightful Caramel Frosting perfect for adding a sweet touch to your cakes and cupcakes.
Creamy, delightful Caramel Frosting perfect for adding a sweet touch to your cakes and cupcakes.
- Carbohydrate 27.7766396367709 g
- Cholesterol 5.45885416884683 mg
- Fat 2.05856020920947 g
- Fiber 0 g
- Protein 0.151953958341953 g
- Saturated Fat 1.28832750053162 g
- Serving Size 1 1 Serving (34g)
- Sodium 17.8890833397107 mg
- Sugar 27.7766396367709 g
- Trans Fat 0.148125708389837 g
- Calories 127 calories
Step-by-step
- 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.
Operating under the strict constraint of minimal equipment requires a saucepan and a reliable whisk to successfully dissolve sugar without scorching the dairy solids. Historically, cooked icings emerged before modern chemical leaveners and commercial confectioners' sugar dominated domestic baking, relying instead on heat to alter the crystal structure of sucrose. Brown sugar introduces natural molasses, which lowers the overall crystallization rate and yields a smoother, more pliable spread than refined white sugar alone.
Boiling the butter, milk, and brown sugar mixture for exactly one minute serves a crucial chemical purpose by driving off excess water and thoroughly melting the sugar crystals. Removing the pan from the heat too early leaves a grainy texture because the sugar remains undissolved in the liquid fat. Adding the first portion of confectioners' sugar while the base is hot thickens the liquid into a stable foundation, while the second addition adjusts the final viscosity.
Timing dictates the success of this preparation, demanding continuous movement from the cook once the pan meets the burner. Incorporating the vanilla extract alongside the final half-cup of powdered sugar prevents the volatile aromatic compounds from evaporating prematurely under high heat. If the spread stiffens too quickly before application, introduce milk one teaspoon at a time until the mixture flows smoothly off a spatula.
Leftover frosting can be stored in an airtight container in the refrigerator for up to five days, though it will firm significantly due to the butter content. Gently rewarm chilled leftovers in a saucepan over low heat, or microwave in ten-second increments while whisking vigorously to restore the original spreadable consistency before coating cakes or cupcakes.
