Old-Fashioned Caramel Icing

Name: Old-Fashioned Caramel Icing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 3 cups white granulated sugar; 1 1/3 cups white whole milk; 1 1/2 sticks cold butter (not margarine); 5 tablespoons white granulated sugar

Isabella

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For a rich, buttery touch that transforms any cake or dessert, this Old-Fashioned Caramel Icing is a timeless choice. With its deep caramel flavor and smooth texture, it’s perfect for adding a touch of nostalgia to your baking.

Ingredients:

3 cups white granulated sugar

1 1/3 cups white whole milk

1 1/2 sticks cold butter (not margarine)

5 tablespoons white granulated sugar

Directions:

Prepare the Caramel Base:

In a heavy saucepan, combine 3 cups of granulated sugar and 1 1/3 cups of milk. Heat over medium, stirring occasionally until the mixture is well combined and begins to heat up.

Make the Caramel:

Meanwhile, heat a small black iron skillet over medium to medium-high heat. Add 5 tablespoons of granulated sugar. Stir continuously until the sugar liquefies and turns golden brown. Be cautious as the sugar will be extremely hot.

Combine Mixtures:

Once the milk and sugar mixture is very hot, carefully pour in the browned caramelized sugar from the skillet. Whisk together and cook for about 15 minutes. Test the mixture by dropping a small amount into a glass of cool water. If a soft ball forms, the mixture is ready.

Finish the Icing:

Remove from heat and, using an electric mixer, blend in 1 1/2 sticks of cold butter. Continue to beat until the icing cools to a spreading consistency. If the icing is too thick, thin it by beating in milk a tablespoon at a time.

Apply to Cakes:

Allow your cake to cool completely before spreading the icing to avoid splitting. Despite the potential for a split top, the flavor will remain deliciously rich and satisfying!

Serving Tips:

Cool Cake First: Always let your cake cool completely before applying the icing. This prevents the icing from melting or causing the cake to split.

Spread Evenly: Use an offset spatula or butter knife to spread the icing evenly over the cake. For a smooth finish, warm the spatula slightly by dipping it in hot water and wiping it dry before spreading.

Add Garnishes: For a decorative touch, consider adding a sprinkle of sea salt or finely chopped nuts on top of the icing. This adds a nice contrast to the rich caramel flavor.

Storage Tips:

At Room Temperature: If you’re planning to use the icing within a day or two, you can keep it at room temperature. Cover it tightly to prevent it from drying out.

Refrigeration: For longer storage, refrigerate the icing in an airtight container. When you’re ready to use it, let it come to room temperature before spreading, and re-whip it to restore its texture if needed.

Freezing: Caramel icing can be frozen for up to 3 months. Store it in an airtight container or freezer-safe bag. Thaw it in the refrigerator overnight, then let it come to room temperature and re-whip before using.

Shelf Life: Properly stored, caramel icing should maintain its best quality for up to 2 weeks in the refrigerator. Always check for any off smells or changes in texture before use.

Related Recipes:

Zucchini Oat Chocolate Chip Cookies

FAQs:

Can I use margarine instead of butter for this recipe?

No, it’s best to use cold butter for this recipe. Margarine can alter the texture and flavor of the icing. For the richest and most authentic caramel taste, stick with real butter.

How do I fix caramel icing that’s too thick?

If your caramel icing turns out too thick, you can adjust its consistency by beating in milk a tablespoon at a time. Add the milk gradually and continue mixing until you reach the desired spreading consistency.

Can I make the caramel icing ahead of time?

Yes, you can make the caramel icing ahead of time. Store it in an airtight container in the refrigerator for up to 2 weeks. When ready to use, let it come to room temperature and re-whip it to restore its smooth texture.

How should I store leftover caramel icing?

Store leftover caramel icing in an airtight container. For short-term storage, keep it at room temperature if using within a day or two. For longer storage, refrigerate it for up to 2 weeks or freeze it for up to 3 months. Thaw frozen icing in the refrigerator and bring it back to room temperature before use.

Conclusion:

This Old-Fashioned Caramel Icing is perfect for adding a nostalgic, rich flavor to your baked goods. Whether you’re topping a simple cake or dressing up a special dessert, this classic recipe is sure to impress!

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