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Caramel Icing

Recipe Summary

Yield: Makes enough for one 8-inch layer cake

Ingredients

Ingredient Checklist

3 cups light-brown sugar

1 cup light cream

2 tablespoons unsalted butter

1 teaspoon pure vanilla extract

Gallery

Caramel Icing

Recipe Summary

Yield: Makes enough for one 8-inch layer cake

Caramel Icing

Caramel Icing

Caramel Icing

Recipe Summary

Yield: Makes enough for one 8-inch layer cake

Recipe Summary

Yield: Makes enough for one 8-inch layer cake

Yield: Makes enough for one 8-inch layer cake

Makes enough for one 8-inch layer cake

Ingredients

Ingredients

  • 3 cups light-brown sugar
  • 1 cup light cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract

Directions

Whisk together sugar, cream, and butter in a medium bowl. Set bowl over (but not touching) simmering water, cook until thickened, about 20 minutes. Remove bowl from heat; stir in vanilla. Let cool.

Reviews (8)

Add Rating & Review

36 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  16

2 star values:

                                  5

1 star values:

                                  3

Reviews (8)

Add Rating & Review

36 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  16

2 star values:

                                  5

1 star values:

                                  3

Add Rating & Review

36 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  16

2 star values:

                                  5

1 star values:

                                  3

36 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  16

2 star values:

                                  5

1 star values:

                                  3

36 Ratings

5 star values:

                                  6

4 star values:

                                  6

3 star values:

                                  16

2 star values:

                                  5

1 star values:

                                  3
  • 5 star values:
  • 6
  • 4 star values:
  • 6
  • 3 star values:
  • 16
  • 2 star values:
  • 5
  • 1 star values:
  • 3

Martha Stewart Member

Rating: Unrated

01/28/2011

                I agree with skypilot. I've made a wonderful CARAMEL frosting from Rose Birnbaum's Cake Bible - it is amazing, delicious, caramel goodness - but too difficult for me to make. It involves making the caramel from scratch and heating to a very precise temperature before beating into the frosting - and I never get it exactly right. I'm looking for a good substitute.

Martha Stewart Member

Rating: Unrated

12/09/2010

                Loved this as an inner filling-I made a yellow cake, split the layers, iced each of the 1st 3 layers w/this icing and sprinkled each w/coconut.  For the 4th layer, I iced the whole cake in whipped cream flavored w/coconut rum and sprinkled the top with coconut.Yum!

Martha Stewart Member

Rating: Unrated

09/12/2008

                I don't understand why this is called caramel icing when it is in fact butterscotch.  I have been looking for a good caramel icing recipe so that I can make a favorite childhood cake and so far haven't found one.

Martha Stewart Member

Rating: Unrated

09/10/2008

                The icing needs to simmer in the top of the double boiler for at LEAST 20 minutes.  It took longer for the brown sugar to dissolve but it was worth the wait. I made it for ice cream and next time I will make the cake.  It has a really great flavor.

Martha Stewart Member

Rating: Unrated

04/24/2008

                I made this today.  The cake was great.  EASY to follow directions.  The glaze is way too watery.  Even chilled, it ran in the fridge.  Next time I'll use whole cream or less cream alltogether.  Overall the taste was great!

Martha Stewart Member

Rating: Unrated

04/14/2008

                I wouldn't worry about salted vs. unsalted butter.  The amount of vanilla should depend on the type and quality that you have.  If you're using McCormick's - I always use more.  If you have something better and/or w/ a stronger flavor, the tsp. should be fine.

Martha Stewart Member

Rating: Unrated

04/09/2008

                They laughed when they read "light" cream, and said you could use "heavy cream" ..when you are using cream, there isn't that much difference.  Unsalted butter is usually used in baking, and looking at the proportions, I would say it is 1 tsp of vanilla extract.  Hope this helps.

Martha Stewart Member

Rating: Unrated

04/09/2008

                This sounds different from what they said on the TV show. I thought it was heavy cream or white cream? Also there was 2 times when they added vanilla, not just once, and I don't remember them saying it had to be unsalted butter. I really want to get this one right, my family is gonna love this!!!!

Martha Stewart Member

Rating: Unrated

01/28/2011

                I agree with skypilot. I've made a wonderful CARAMEL frosting from Rose Birnbaum's Cake Bible - it is amazing, delicious, caramel goodness - but too difficult for me to make. It involves making the caramel from scratch and heating to a very precise temperature before beating into the frosting - and I never get it exactly right. I'm looking for a good substitute.

Rating: Unrated

Rating: Unrated

12/09/2010

                Loved this as an inner filling-I made a yellow cake, split the layers, iced each of the 1st 3 layers w/this icing and sprinkled each w/coconut.  For the 4th layer, I iced the whole cake in whipped cream flavored w/coconut rum and sprinkled the top with coconut.Yum!

Rating: Unrated

09/12/2008

                I don't understand why this is called caramel icing when it is in fact butterscotch.  I have been looking for a good caramel icing recipe so that I can make a favorite childhood cake and so far haven't found one.

Rating: Unrated

09/10/2008

                The icing needs to simmer in the top of the double boiler for at LEAST 20 minutes.  It took longer for the brown sugar to dissolve but it was worth the wait. I made it for ice cream and next time I will make the cake.  It has a really great flavor.

Rating: Unrated

04/24/2008

                I made this today.  The cake was great.  EASY to follow directions.  The glaze is way too watery.  Even chilled, it ran in the fridge.  Next time I'll use whole cream or less cream alltogether.  Overall the taste was great!

Rating: Unrated

04/14/2008

                I wouldn't worry about salted vs. unsalted butter.  The amount of vanilla should depend on the type and quality that you have.  If you're using McCormick's - I always use more.  If you have something better and/or w/ a stronger flavor, the tsp. should be fine.

Rating: Unrated

04/09/2008

                They laughed when they read "light" cream, and said you could use "heavy cream" ..when you are using cream, there isn't that much difference.  Unsalted butter is usually used in baking, and looking at the proportions, I would say it is 1 tsp of vanilla extract.  Hope this helps.  


                    
                This sounds different from what they said on the TV show. I thought it was heavy cream or white cream? Also there was 2 times when they added vanilla, not just once, and I don't remember them saying it had to be unsalted butter. I really want to get this one right, my family is gonna love this!!!!

All Reviews for Caramel Icing

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Caramel Icing

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest