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My review
Caramel Frosting I
MaryKaye
"I have had this recipe for over 30 years. Cream may be substituted for the milk for added richness."
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Ingredients
15 m servings 93 calsOriginal recipe yields 12 servings (1 - 8 or 9 inch layer)
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Directions
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Prep
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Cook
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Ready In
- In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
- Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.
Nutrition Facts
Per Serving: 93 calories; 2 g fat; 19.2 g carbohydrates; 0.2 g protein; 5 mg cholesterol; 18 mg sodium. Full nutrition
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Reviews
Read all reviews 211253 Ratings
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Most helpful positive review
10/1/2001
A really great frosting. I used half and half and it was excellent. I had to keep adding half and half to make it spreadable, but since it was so delicious, I didn't mind. :&)
Most helpful critical review
1/26/2011
Not enough liquid added 2 tablespoons more milk (I used evaporated milk) for added richness, found the texture to be grainy and not nearly enough to frost a cake, would have to triple this to ha...
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10/1/2001
A really great frosting. I used half and half and it was excellent. I had to keep adding half and half to make it spreadable, but since it was so delicious, I didn't mind. :&)
9/23/2003
I recently had a request from my boyfriend's step father to make him the kind of devil's food cake with caramel frosting his grandma used to make. I had absolutely NO IDEA where to start. I fo...
8/9/2002
This is an excellent frosting recipe. I like a frosting this is a little creamier, so I added appx. 3 tbsps. of marshmallow creme after all the ingredients were combined. To use the frosting on...
2/26/2009
I can't say how this would be as a frosting for a layer or sheet cake, because I didn't use it that way. What I can say, however, is if you use about half the powdered sugar called for, and a li...
1/25/2007
This was so easy to make! I used it as a filling in a layer cake. When mixing in the powdered sugar, I put it on the burner that was still hot when it seemed like it would stiffen up before I ha...
1/24/2006
I have made this several time for my Great Aunt and she has given it her 2 thumbs up and even wanted to use my thumbs for a 4 thumbs up. Grant you I made the same mistake as other when I first...
9/27/2005
Excellent! Very easy to make and it tastes sooooo good. I wanted to make a pourable frosting so I only added the first 1/2 cup of powdered sugar. I also had to add some extra milk because after ...
2/15/2004
I was never a huge fan of Carmel cake until I tried this recipe. The cooling of the cake and the making of the frosting must be timed perfectly. ***YOU HAVE TO BE REALLY QUICK SPREADING THIS I...
6/24/2006
fabulous, fabulous! This is an absolutely perfect recipe to frost a bundt cake. It makes enough frosting to liberally glaze but without all the leftover. Followed the recipe except used evapo...