CARAMEL FROSTING

Most caramel icing recipes I’ve seen call for a candy thermometer and closely watching a pot of melting sugar so that it doesn’t burn. Time consuming and tedious. So here I’m sharing a quick and easy caramel icing recipe that I discovered. I’ve used it to frost plain vanilla or white cakes, so that the icing is the main attraction, and it has always received rave reviews.

This recipe makes about 3 cups, enough caramel icing for a 2- or 3-layer cake. If that’s too much for you, you can also halve the recipe. That will make enough to top one round 9″ cake. As the icing cools, it will start to set. If you want a thin glaze on your cake, drizzle the hot icing over your cake right away. However, if you want a thicker frosting, beat the icing until it starts cooling, and then frost your cake. This icing thickens rather quickly; if you need to loosen it up, just put the pot back on the heat and stir until it melts again.

Use this easy icing to frost our applesauce cake. It would also be nice if drizzled on ice cream or sugar cookies.

Easy Caramel Icing