Indulge in the rich, buttery allure of Old-Fashioned Caramel Icing, a timeless favorite for cakes. This luscious icing boasts a creamy texture and deep caramel flavor that elevates any dessert.
Perfectly suited for sturdy cakes, this classic caramel icing delivers a luxurious layer of sweetness, ensuring every bite melts in your mouth with comforting, nostalgic goodness.
Key Ingredients for Old-Fashioned Caramel Icing
Cold butter – The foundation of the icing’s creamy texture and rich flavor. Use real butter for the best results.
Granulated sugar – Essential for both the base and caramelizing process, providing the signature sweetness.
Whole milk – Adds a velvety smoothness, balancing the caramel’s richness.
How to Make This Caramel Magic
Creating this Old-Fashioned Caramel Icing is easier than you might think!
Begin by heating sugar and milk for the base, then caramelize sugar separately for that rich, golden hue.
Combine these components for a luscious caramel sauce before whipping in butter for a spreadable finish.
Let the icing cool slightly before adorning your cake with its creamy perfection.
Tips for the Perfect Caramel Icing
Patience is key to mastering this icing. Stirring the caramel consistently prevents burning, and combining it with the milk mixture slowly ensures a smooth texture. Use a candy thermometer or the “soft-ball” water test to achieve just the right stage for the caramel. Remember, the icing thickens as it cools, so spread it quickly on a completely cooled cake for the best results.
Storing Your Caramel Masterpiece
Keep leftover caramel icing in an airtight container at room temperature for up to two days or refrigerated for up to a week. If it thickens too much, reheat gently and mix in a splash of milk to restore its spreadable consistency. Perfect for a second dessert or quick indulgent spoonful!
Enjoy the nostalgic charm of Old-Fashioned Caramel Icing as it transforms cakes into unforgettable treats, bringing joy to every occasion!
Old-Fashioned Caramel Icing Recipe
Ingredients
- 1 1/2 sticks cold butter do not substitute with margarine
- 3 cups white granulated sugar
- 5 tablespoons white granulated sugar
- 1 1/3 cups white whole milk
Instructions
- In a heavy-bottomed saucepan, combine 3 cups of sugar with the milk. Place over medium heat, stirring gently for a few minutes to blend the ingredients, then allow the mixture to heat further without stirring.
- Meanwhile, in a small black iron skillet, add 5 tablespoons of sugar over medium to medium-high heat. Stir continuously until the sugar melts into a liquid and transforms into a bubbling, golden-brown caramel.
- Once the milk and sugar mixture in the saucepan is very hot, carefully pour the caramelized sugar into it. Whisk the mixture thoroughly and cook over medium heat for approximately 15 minutes, or until it reaches the soft-ball stage. Test by letting a small amount of the mixture drop into a glass of cool water; it should form a soft, pliable ball.
- Remove the saucepan from heat and immediately incorporate the cold butter using an electric mixer. Beat until the butter is fully blended, and continue mixing as the icing cools and thickens to a spreadable consistency.
- If the icing becomes too thick, adjust by beating in milk, one tablespoon at a time, until the desired texture is achieved.
- Ensure your cake is completely cooled before applying the icing to prevent cracking.
Notes
