Stovetop Caramel Icing
A cooked caramel icing made with sugar, milk, and butter that spreads smooth over cakes and sets with a glossy finish.
Equipment
- heavy saucepan
- Small iron skillet
- Candy thermometer
- Wooden spoon
- Rubber spatula
Ingredients
Main Ingredients
- 3 cup granulated sugar for the base
- 1 cup whole milk plus 1/3 cup more
- 12 tbsp cold unsalted butter cut into small pieces
- 5 tbsp granulated sugar for the caramel
- ¼ tsp salt
- 1 tsp vanilla extract optional
Instructions
Cooking
- Combine. Stir 3 cups sugar and the milk in a heavy saucepan over medium heat until dissolved.
- Caramelize. Melt 5 tablespoons sugar in a skillet until deep golden, about 4 minutes.
- Mix. Whisk the hot caramel into the milk mixture and stir until smooth.
- Cook. Simmer about 15 minutes until a thermometer reads 236 F.
- Finish. Cool 5 minutes, beat in the butter, salt, and vanilla, and spread on a cooled cake.
Notes
Substitutions: Use half and half in place of whole milk for a richer result.
Tips: Keep the butter cold and beat only after the syrup cools slightly.
Storage: Keep covered at room temperature for 2 days or refrigerate for 5 days.
Nutrition does not include the optional vanilla extract.