MAKING ICING RECIPES

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OLD FASHIONED CARAMEL ICING - JUST A PINCH RECIPES



Old Fashioned Caramel Icing - Just A Pinch Recipes image

I always had trouble making caramel icing before I got this recipe from a friend's mother. Putting the cold butter in last made all the difference for me. It tastes so good too!

Provided by Renae McVay @tummytickler

Categories     Cakes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 4

3 cup(s) white granulated sugar
1 1/3 cup(s) white whole milk
1 1/2 stick(s) cold butter
5 tablespoon(s) white granulated sugar

Steps:

  • Combine 3 cups sugar and milk in a heavy sauce pan on medium heat. Stir together for a few minutes. Allow to continue to heat.
  • While milk and sugar are heating, place a small black iron skillet on med. to med. high heat. Add the 5 tablespoons on sugar. Stir in the skillet until the sugar liquifies and then turns golden brown. It will be bubbling hot.
  • Now the milk and sugar should be very hot. Carefully pour in the browned sugar from the skillet. Whisk together and cook for about 15 minutes or until the mixture reached the very soft ball stage. (test by dropping a little off a spoon into a small glass of cool water. When a small soft ball forms, it's ready.)
  • Remove from heat and using an electric mixer, mix in 1 and 1/2 sticks cold butter...never margarine! Continue to beat until cooled to spreading consistency.
  • If too thick, you can thin by beating in milk a tablespoon at a time. Make sure your cake in completely cooled or this heavy icing may cause the top to split. It'll still taste super though!

OLD FASHIONED CARAMEL ICING | JUST A PINCH RECIPES



Old Fashioned Caramel Icing | Just A Pinch Recipes image

I always had trouble making caramel icing before I got this recipe from a friend's mother. Putting the cold butter in last made all the difference for me. It tastes so good too!

Provided by Renae McVay @tummytickler

Categories     Cakes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 4

3 cup(s) white granulated sugar
1 1/3 cup(s) white whole milk
1 1/2 stick(s) cold butter
5 tablespoon(s) white granulated sugar

Steps:

  • Combine 3 cups sugar and milk in a heavy sauce pan on medium heat. Stir together for a few minutes. Allow to continue to heat.
  • While milk and sugar are heating, place a small black iron skillet on med. to med. high heat. Add the 5 tablespoons on sugar. Stir in the skillet until the sugar liquifies and then turns golden brown. It will be bubbling hot.
  • Now the milk and sugar should be very hot. Carefully pour in the browned sugar from the skillet. Whisk together and cook for about 15 minutes or until the mixture reached the very soft ball stage. (test by dropping a little off a spoon into a small glass of cool water. When a small soft ball forms, it's ready.)
  • Remove from heat and using an electric mixer, mix in 1 and 1/2 sticks cold butter...never margarine! Continue to beat until cooled to spreading consistency.
  • If too thick, you can thin by beating in milk a tablespoon at a time. Make sure your cake in completely cooled or this heavy icing may cause the top to split. It'll still taste super though!

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BASIC BUTTERCREAM ICING RECIPE - BBC FOOD
Use this simple buttercream icing recipe to decorate your birthday cakes, cupcakes and sandwich biscuits. Try adding a little food colouring gel for a splash of colour to your butter icing.
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Reviews 4.3
  • For the chocolate variation, omit the milk from the basic recipe. Cream the butter and sugar, as above, also adding the cocoa powder. Allow the melted chocolate to cool for 10 minutes before adding to the whipped butter and sugar. Beat until well combined.
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SHORTBREAD SUGAR COOKIES WITH ICING RECIPE - FOOD.COM
I love shortbread and I like sugar cookies but a cookie that is both...that's heaven! This is the kind of icing that "dries" and makes almost like a candy shell on the cookie. When the icing is dry, store in an airtight container for up to a week. You can also keep the unbaked dough in the fridge for up to a week...but who can resist making these that long? You have to use butter to get the right taste. Sometimes just for a different flavor I add a teaspoon or two of almond extract.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 142.5 per serving
  • These are so good -- you should really double the recipe!
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OLD FASHIONED CARAMEL ICING - JUST A PINCH RECIPES
I always had trouble making caramel icing before I got this recipe from a friend's mother. Putting the cold butter in last made all the difference for me. It tastes so good too!
From justapinch.com
Reviews 5
Category Cakes
Cuisine Southern
  • If too thick, you can thin by beating in milk a tablespoon at a time. Make sure your cake in completely cooled or this heavy icing may cause the top to split. It'll still taste super though!
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ROYAL ICING WITH MERINGUE POWDER - WILTON
Notes: Use grease-free tools: Keep all icing utensils and bowls completely grease-free for proper icing consistency and to ensure the icing properly sets. Use Meringue Powder: Meringue Powder is …
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ROYAL ICING I RECIPE | ALLRECIPES
This was my first time making royal icing. I followed the recipe exactly, but substituted the lemon juice with vanilla instead. The result was a very runny consistency so I ended up having to have more confectioner's sugar until I got a workable consistency. I used the icing …
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ROYAL ICING WITH MERINGUE POWDER - WILTON
Notes: Use grease-free tools: Keep all icing utensils and bowls completely grease-free for proper icing consistency and to ensure the icing properly sets. Use Meringue Powder: Meringue Powder is …
From wilton.com
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