Prep: 15 mins | Cook: 30 mins | Serves: 12 or more
I always love caramel icing, and this recipe has been my go-to for years now. Made with only three simple ingredients; sugar, milk, and butter, you can throw this together in under 30 minutes! Be an icing expert with this homemade recipe. So easy, they will think you get this right from the store even better! It’s a bit heavy, so careful not to glaze a not completely cooled cake, or it will break the top. But one thing’s for sure, it will still be delicious!
Ingredients
3 cups white granulated sugar
1 1/3 cups white whole milk
1 1/2 stick cold butter
5 tablespoons white granulated sugar
How to make Caramel Icing
Step 1: In a heavy saucepan, combine 3 cups sugar and milk. Heat on medium heat, stirring for a few minutes.
Step 2: Meanwhile, add 5 tbsp sugar in a black iron skillet over medium to medium-high heat. Stir until the sugar dissolves and becomes golden brown.
Step 3: At this point, the sugar and milk should be very hot. Slowly and carefully pour in the browned sugar. Whisk and cook for approximately 15 minutes or until the mixture is at a softball stage. Test it by dropping a bit of the mixture in a small glass of cool water. When that forms a softball, the mixture is ready.
Step 4: Take the pan out of the heat. Mix in 1 1/2 sticks of cold butter using an electric mixer. It is important not to use margarine, only butter.
Step 5: Beat further until you reach spreading consistency. Add a tbsp of milk at a time when it becomes too thick.
Step 6: Spread the icing on a completely cooled cake. Or the top of the cake will break. Don’t worry because it will still taste incredibly good.
Ingredients
- 3 cups white granulated sugar
- 1 1/3 cups white whole milk
- 1 1/2 stick cold butter
- 5 tablespoons white granulated sugar
Instructions
Step 1: In a heavy saucepan, combine 3 cups sugar and milk. Heat on medium heat, stirring for a few minutes.
Step 2: Meanwhile, add 5 tbsp sugar in a black iron skillet over medium to medium-high heat. Stir until the sugar dissolves and becomes golden brown.
Step 3: At this point, the sugar and milk should be very hot. Slowly and carefully pour in the browned sugar. Whisk and cook for approximately 15 minutes or until the mixture is at a softball stage. Test it by dropping a bit of the mixture in a small glass of cool water. When that forms a softball, the mixture is ready.
Step 4: Take the pan out of the heat. Mix in 1 1/2 sticks of cold butter using an electric mixer. It is important not to use margarine, only butter.
Step 5: Beat further until you reach spreading consistency. Add a tbsp of milk at a time when it becomes too thick.
Step 6: Spread the icing on a completely cooled cake. Or the top of the cake will break. Don't worry because it will still taste incredibly good.
