Far superior to an everyday "frosting", this is an authentic southern caramel icing. A dense, rich, sugar confection of fragrant buttery caramel with a crystalline candy bite. Sweet with a hint of salt for pure caramel perfection. Classically paired with my Southern Caramel Cake recipe found here.
Maybe you've found other caramel icings difficult, but I've created this one to be simple and foolproof. I'm so excited to bring this phenomenal caramel cake icing recipe to you!
Chef Paula's Tip: This caramel cake icing also pairs beautifully with many other cake recipes, look at the end of this recipe for more cake recipes to try.
CARAMEL CAKE ICING
Prep Time: 25 minutes
Yield: 7-8 cups of icing, which will fill and frost a large 4 layer cake.
Note: If you're frosting a smaller cake, divide the recipe in half. You can cook the icing in a 3-4 quart pot.
INGREDIENTS:
16 ounces unsalted butter
16 ounces evaporated milk (not sweetened condensed milk)
1.5 teaspoons salt
1 tablespoon pure vanilla extract
4 cups granulated sugar
4 cups light brown sugar
2 tablespoons white vinegar
DIRECTIONS:
In a heavy six quart saucepan or stockpot, melt the butter. Add the evaporated milk, sugars, and salt. Stir over medium low heat until sugar is completely dissolved and mixture is smooth.
Chef Paula's Tip: One of the tricks to making caramel icing is the quality of the pan. Using a heavy, high quality pan will allow the mixture to come to a boil quicker, and the caramel icing is less likely to burn. Here is the pan I use for this icing and countless other recipes. Investing in high quality cookware will improve your cooking experience and cooking results drastically. I use All-Clad cookware, and heartily recommend it!
Increase heat to medium, stirring mixture, until the caramel icing comes to a steady rolling boil. Boil for 12-15 minutes, stirring slowly and consistently. While stirring, make sure your spoon stirs the bottom and sides of pan as well. Note that once the icing is boiling, it will nearly double in volume. For this reason, you must have a pan that is 6 quarts. Watch the caramel icing carefully to ensure it doesn't boil over. Reduce the heat slightly if mixture is boiling too vigorously.
Chef Paula's Tip: Patience is key---don't rush the process! Allowing the caramel icing to steadily boil for 12-15 minutes will yield the perfect result.
Once the caramel icing is the consistency of thick maple syrup, remove it from the heat. You may think the caramel icing is not thick enough yet, but it will continue to thicken quickly as it is beaten and cools.
Add vinegar or lemon juice. The icing will foam. Beat with an electric mixer on medium speed for several minutes until caramel icing thickens to the consistency of peanut butter.
Chef Paula's Tip: When the icing begins to thicken, it will become firm quickly. If icing becomes too thick, thin with milk.
Fill and frost with your favorite cake.
Below are links to a few of my cake recipes which pair beautifully with this caramel icing:
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