Old-Fashioned Caramel Icing is a delightful topping that brings a rich sweetness to cakes and desserts. Made from simple ingredients, this icing offers a classic flavor that reminds many of homemade goodies from their childhood. If you’re looking for a way to make your cake extra special, this caramel icing is the perfect choice.
Table of Contents
Why Make This Recipe
Making Old-Fashioned Caramel Icing is a wonderful way to add a warm, nostalgic touch to your baked goods. It’s easy to make and uses ingredients you likely already have in your kitchen. The silky texture and rich flavor of the icing complement many types of cake, making it a versatile option for any dessert. Plus, there’s something satisfying about creating a homemade icing from scratch!
How to Make Old-Fashioned Caramel Icing
Ingredients:
- 3 cups granulated sugar
- 1 1/3 cups whole milk
- 1 1/2 sticks cold butter
- 5 tablespoons sugar
Directions:
- In a heavy saucepan, combine 3 cups of granulated sugar and 1 1/3 cups of whole milk over medium heat. Stir gently to mix the ingredients.
- In a small iron skillet, heat 5 tablespoons of sugar over medium-high heat. Stir constantly until the sugar becomes golden and bubbly, turning into caramel.
- Slowly whisk the caramel into the milk-sugar mixture in the saucepan.
- Cook this mixture for about 15 minutes, stirring regularly, until it reaches the soft ball stage. You can test this by dropping a bit of the mixture into cold water—it should form a soft ball.
- Remove the saucepan from the heat. Stir in the cold butter until the icing is smooth.
- If the icing thickens too much, add milk one tablespoon at a time until it becomes spreadable.
- Allow it to cool slightly before spreading it over a completely cooled cake.
How to Serve Old-Fashioned Caramel Icing
Old-Fashioned Caramel Icing is best served on a cooled cake or dessert. Spread it generously over chocolate, vanilla, or even apple cakes. It can also be drizzled over ice cream or brownies for an extra treat. Pair it with a cup of coffee or tea for a delightful dessert experience.
How to Store Old-Fashioned Caramel Icing
If you have leftover icing, store it in an airtight container. Keep it in the refrigerator for up to one week. When you’re ready to use it again, gently reheat it in the microwave or on the stovetop. Stir well to restore its smooth texture before spreading.
Tips to Make Old-Fashioned Caramel Icing
- Use a heavy-bottomed saucepan to prevent the sugar from burning.
- Keep stirring the sugar while heating to ensure even melting and prevent clumping.
- If you’re new to making caramel, keep an eye on it to avoid overcooking.
- Adjust the thickness of your icing by adding milk little by little until you achieve the desired consistency.
Variation
You can enhance the flavor of your Old-Fashioned Caramel Icing by adding a teaspoon of vanilla extract or a pinch of sea salt. This adds depth and complexity to the icing, making it even more delicious.
FAQs
1. Can I use this icing on any type of cake?
Yes, Old-Fashioned Caramel Icing pairs well with many flavors of cake, including chocolate, vanilla, and spice cakes.
2. How do I know when the icing has reached the soft ball stage?
Drop a small amount of the icing mixture into a bowl of cold water. If it forms a soft ball that you can mold with your fingers, it has reached the right stage.
3. What should I do if my icing is too thick?
If the icing thickens too much, add milk one tablespoon at a time and stir until you reach your desired consistency. This will help make it spreadable again.
Enjoy this classic recipe and bring a taste of nostalgia to your dessert table with Old-Fashioned Caramel Icing!
Old-Fashioned Caramel Icing
Ingredients
Icing Ingredients
- 3 cups granulated sugar
- 1 ⅓ cups whole milk Use cold milk for best results.
- 1 ½ sticks cold butter Cut into small pieces for easier mixing.
- 5 tablespoons granulated sugar For caramelizing.
Instructions
Preparation
- In a heavy saucepan, combine 3 cups of granulated sugar and 1 1/3 cups of whole milk over medium heat. Stir gently to mix the ingredients.
- In a small iron skillet, heat 5 tablespoons of sugar over medium-high heat. Stir constantly until the sugar becomes golden and bubbly, turning into caramel.
- Slowly whisk the caramel into the milk-sugar mixture in the saucepan.
- Cook this mixture for about 15 minutes, stirring regularly, until it reaches the soft ball stage. Test by dropping a bit into cold water—it should form a soft ball.
- Remove the saucepan from the heat. Stir in the cold butter until the icing is smooth.
- If the icing thickens too much, add milk one tablespoon at a time until it becomes spreadable.
- Allow it to cool slightly before spreading over a completely cooled cake.
