RECIPE: Southern Caramel Cake Icing

Finally- Caramel cake conquered! My last post, yielded a couple of recipes- Thank you! Today I set out to make the cake, I made the icing substituting cream for the half and half. Half and half... not so fond of it- I much prefer heavy whipping cream, sorry I love fat. Proportions were perfect though, I stirred the sugar and cream mixture to 238 degrees- soft ball stage. The icing thickened up perfectly during cooling, it is a little time consuming- an hour's worth of stirring over the stove. But, I will say- worth every single stroke, I licked the spoon and pot clean (yes, I know I have a problem). The icing is perfect- the true test will come when I try to make this mid-summer in 100% humidity, but for now I'm happy and I'll worry about that in June.

Caramel Icing

3 cups light brown sugar, packed
1 cup plus 2 tablespoons heavy whipping cream
4 Tablespoons unsalted butter
1 teaspoon vanilla extract

In a heavy pot combine sugar and cream and cook over low heat while stirring occasionally until mixture reaches soft ball stage- 238 degrees. (about 30 minutes)

Remove from heat, add butter and vanilla and stir an additional 20-30 minutes or until thick enough to spread on cake. I used my favorite 2 layer yellow cake, baked it in 8" pans and had just enough icing to cover and fill the cake.

Store cake covered at room temperature.

I'll post a photo soon-




Comments

Post a Comment

Popular posts from this blog

Roast Chicken With Honey Mustard Glaze and Autumn Roasted vegetables

Image
This is my all time favorite Roast chicken recipe. It is very easy to make and chicken will come out beautifully brown, tender and moist. I would make this dish every occasion that needs to be celebrated with family and friends and they all love it. The mix of honey, garlic, mustard, and chili powder add a wonderful flavor to the roast chicken, You don�t need lot of other dishes to make a meal.   If you like honey �mustard glazed chicken and simple autumn roasted vegetables, this is a sure winner!!. Note: I have followed the recipe from Christy Rost ( Television chef and author) to make the Autumn Roasted Vegetable dish. Please visit  Christy Rost's  site for this delicious and healthy vegetable recipe. Ingredients: Roast Chicken   1 roasting chicken, about 4 to 5 pounds   2 tablespoons cold butter   1 clove garlic, finely minced   Salt and pepper   Fresh basil leaves   Sprigs and leaves of fresh herbs, such as thyme, rosemary, and basil, op...
Read more

Moroccan Carrot and Goat Cheese Sandwich with Green Olive Tapenade

Image
I don't know about you, but I tend to hold on to my food magazines. This comes as a result of two things: 1. I am part pack-rat and 2. I sometimes don't have time to read them as they arrive so I save them for later. Well, I've been catching up, I found this recipe in the (I'm almost embarrassed to tell you how old) August 2002 issue of Gourmet. Which proves my case in holding on to the plethora of food magazines I own- you never know when I might find something I like in there. I think it would make a great tea sandwich, the tapenade I can eat with a spoon and the carrots are really so yummy, mostly because of the unexpected flavors.I changed the recipe a bit, (I can't help myself) but, it's definitely a keeper. The carrots are delicious, the secret is to allow them to marinate at least 4 hours, although overnight is best. As with all recipes high quality ingredients will produce better results; use the best quality olives you can find, I like green Cerignolas...
Read more

Chipotle Spiced Chicken Burger without a bun (Gluten Free)

Image
I love my burgers lean ,soft and chewy! If you want to eat healthy , looking for something lean  but with little bit of a spicy kick, then this burger recipe is for you. One of the reason I gave up on store bought patty is that it has so much fat/chemicals  in it and does not have any flavor on them. Who needs to eat tasteless frozen burger when you can make it at home  healthy and tasty. I buy the leaned minced chicken from Amish market  in Kingston. Their meat is always tastes like real meat, hormone and anitobotic free. I know it sounds like a paid endorsement, trust me I don't get paid to promote their products,  there's a big difference in your burger when you use fresh meat over the store bought frozen ones. Now , As per the spices added, you can cut down if spices are not your thing. I really love the heat from Smoked Chipotle powder and Crushed Red Pepper flakes . Coriander powder adds light curry flavor to the burger along with sweetness from co...
Read more