Old-Fashioned Caramel Icing

Indulge in the rich, old-fashioned goodness of Old-Fashioned Caramel Icing with this delightful recipe. Perfect for topping cakes and desserts, this sweet and creamy icing adds a touch of nostalgia to any occasion. With its simple ingredients and timeless appeal, it’s sure to become a favorite in your baking repertoire. Learn how to master this classic icing and elevate your homemade treats to a new level of sweetness.

Ingredients:

• 3 cups white granulated sugar
• 1 1/3 cups white whole milk
• 1 1/2 sticks cold butter
• 5 tablespoons white granulated sugar

Directions:

1. Prepare the Caramel Mixture: Combine 3 cups of sugar and milk in a heavy saucepan over medium heat. Stir together for a few minutes, allowing the mixture to heat up.
2. Caramelize the Sugar: While the milk and sugar are heating, place a small black iron skillet on medium to medium-high heat. Add the 5 tablespoons of sugar. Stir continuously until the sugar liquefies and turns golden brown. It will be bubbling hot.
3. Combine Mixtures: Carefully pour the browned sugar from the skillet into the hot milk and sugar mixture. Whisk together and cook for about 15 minutes or until the mixture reaches the very soft ball stage. Test by dropping a small amount from a spoon into a glass of cool water. When a small soft ball forms, it’s ready.
4. Incorporate Butter: Remove from heat and using an electric mixer, mix in 1 1/2 sticks of cold butter (never margarine!). Continue to beat until the mixture cools to a spreading consistency. If the icing is too thick, thin it by beating in milk a tablespoon at a time.
5. Cool the Cake: Ensure your cake is completely cooled before icing. The heavy icing may cause the top to split if the cake is still warm, but it will still taste delicious!

Serving and Storage Tips:

Serving Tips:

1. Spread Evenly: Use a spatula to spread the icing evenly over your cake for a smooth finish.
2. Add Texture: For a rustic look, allow the icing to form peaks and swirls.
3. Pairing: This caramel icing pairs well with yellow cake, spice cake, or even chocolate cake. It also complements cupcakes and brownies.
4. Garnish: Consider garnishing with a sprinkle of sea salt, chopped nuts, or a drizzle of additional caramel sauce for added flavor and texture.

Storage Tips:

1. Room Temperature: Store the iced cake at room temperature for up to 2 days. Cover it with a cake dome or plastic wrap to prevent it from drying out.
2. Refrigeration: If you need to store the cake longer, refrigerate it for up to 5 days. Ensure it’s well-covered to maintain freshness.
3. Freezing: To freeze, place the cake in the freezer uncovered for about an hour to harden the icing. Then, wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator before serving.
4. Avoid Direct Heat: Keep the cake away from direct sunlight and heat sources to prevent the icing from melting.
5. Transporting: When transporting the cake, ensure it’s in a secure, level container to avoid shifting and damage to the icing.

These tips will help you serve and store your Old-Fashioned Caramel Icing cake perfectly, ensuring it remains delicious and visually appealing!

Variations:

1. Salted Caramel Icing: Add a pinch of sea salt to the caramel mixture for a sweet and salty flavor contrast. Sprinkle extra sea salt on top of the finished icing for added texture and taste.
2. Nutty Caramel Icing: Stir in finely chopped nuts, such as pecans, walnuts, or almonds, after the icing has cooled slightly. This adds a crunchy texture and nutty flavor to the smooth caramel icing.
3. Spiced Caramel Icing: Add a teaspoon of ground cinnamon, nutmeg, or allspice to the sugar and milk mixture for a warm, spiced twist. This variation pairs especially well with spice cakes or apple desserts.
4. Chocolate Caramel Icing: Melt 1/2 cup of dark or milk chocolate and mix it into the caramel icing after incorporating the butter. This creates a rich, chocolate-caramel flavor that’s perfect for chocolate or vanilla cakes.
5. Coffee Caramel Icing: Dissolve 1-2 tablespoons of instant coffee granules in the milk before combining it with the sugar. This adds a subtle coffee flavor that enhances the caramel taste.
6. Citrus Caramel Icing: Add a teaspoon of lemon or orange zest to the sugar and milk mixture for a refreshing citrus note. This variation is delightful on light, fruity cakes.
7. Bourbon Caramel Icing: Stir in 1-2 tablespoons of bourbon or rum after the caramel mixture has cooled slightly. The alcohol adds a depth of flavor and complements the sweetness of the caramel.
8. Maple Caramel Icing: Replace half of the granulated sugar with pure maple syrup. This adds a rich, maple flavor to the caramel icing.
9. Vanilla Caramel Icing: Add a teaspoon of pure vanilla extract to the caramel mixture after removing it from the heat. This enhances the caramel flavor and adds a subtle vanilla undertone.
10. Creamy Caramel Icing: Mix in 1/4 cup of heavy cream along with the butter for an extra creamy and luscious icing. This variation is especially good for spreading and piping onto cakes and cupcakes.

These variations allow you to customize the Old-Fashioned Caramel Icing to suit your taste preferences and the dessert you’re preparing. Enjoy experimenting with different flavors and textures!

FAQs:

1. Can I use margarine instead of butter?
   • It’s recommended to use real butter for the best flavor and consistency. Margarine may alter the taste and texture of the icing.
2. How do I know when the caramel mixture reaches the soft ball stage?
   • Drop a small amount of the hot caramel mixture into a glass of cool water. If it forms a soft, pliable ball that flattens when pressed between your fingers, it’s at the soft ball stage.
3. Can I make this icing ahead of time?
   • Yes, you can make the icing ahead of time and store it in an airtight container in the refrigerator for up to a week. When ready to use, bring it to room temperature and beat it until smooth before spreading.
4. What can I do if the icing is too thick?
   • If the icing is too thick, you can thin it by beating in milk, one tablespoon at a time, until it reaches your desired consistency.
5. Why did my icing turn out grainy?
   • Grainy icing can occur if the sugar isn’t fully dissolved. Make sure to stir the sugar and milk mixture continuously and heat it slowly to allow the sugar to dissolve completely.
6. Can I use this icing on cupcakes?
   • Yes, this icing works well on cupcakes. It’s best to let the icing cool slightly and beat it until it’s spreadable before frosting the cupcakes.
7. Is this icing suitable for piping?
   • This icing is best for spreading rather than piping, as it tends to be on the thicker side. However, you can pipe it if you beat it until smooth and use a large piping tip.
8. How do I store a cake with caramel icing?
   • Store the iced cake at room temperature, covered, for up to 2 days. For longer storage, refrigerate the cake for up to 5 days or freeze it for up to 3 months.
9. Can I add flavors to the caramel icing?
   • Yes, you can add flavors such as vanilla extract, coffee granules, or a pinch of sea salt to enhance the taste of the caramel icing.
10. What can I do if my icing is too runny?
    • If the icing is too runny, let it cool and beat it until it thickens. You can also add more powdered sugar to thicken it, but this may alter the flavor slightly.

These FAQs provide helpful tips and solutions for common issues when making Old-Fashioned Caramel Icing, ensuring you achieve the perfect consistency and flavor for your desserts.