Such frosting had to be baked for a few minutes, in order to bring out the glaze. Now, we have different types of frosting, which are used according to the flavor and texture of the cake.
This is a basic recipe, which is commonly used to prepare caramel frosting. Use a large saucepan with a heavy bottom to prepare this frosting. While cooking, you have to stir the contents constantly, using a flat wooden spoon, to prevent burning of the ingredients.
- Powdered sugar - 1 cup
- Brown sugar (tightly packed) - ⅓ cup
- Butter - 2 tbsp.
- Water - 2 tbsp.
- Vanilla - 1 tsp.
Mix the brown sugar, water, and butter in the saucepan. Make sure to take enough brown sugar to pack the cup tight. Turn on the heat, and cook the mixture on medium-high flame, till the butter-sugar mixture melts and boils. Once the mixture boils, you have to continue cooking for one to two minutes.
The next step is to remove the mixture from heat and let it cool. Add vanilla extract and powdered sugar, when the mixture is lukewarm. The quantity of powdered sugar can be changed as per the desired consistency.
Adding some extra ingredients can enhance the flavor and texture of this frosting. In this caramel frosting recipe, we have to add some heavy cream.
- Brown sugar (tightly packed) - 2 cups
- Heavy cream - 1 cup
- Unsalted butter - 3 tbsp.
- Vanilla Extract - 1½ tsp.
Mix brown sugar and heavy cream in a saucepan with a heavy bottom. Place it on medium heat and stir constantly till the mixture starts to boil. Cover the saucepan, and simmer for around two minutes, so that the sugar melts completely.
Remove the lid and check whether whole sugar crystals are sticking to the sides of the pan. If there are any, remove them. Cook the mixture without the lid, till it reaches 238° F. You can use a candy thermometer to measure the temperature. Remove the saucepan from heat and add butter.
You don't have to stir the mixture, after removing from heat. Let it cool for about an hour, and reach a temperature of 110° F. Add vanilla and beat the mixture, till you get the desired consistency. Once the frosting is ready, use it immediately. If the frosting is too thick, you may add some hot water, and beat well.