I remember an aunt making a wonderful caramel frosting that was cooked and then poured over the cake. It dried smooth and would even crack when you cut through it. Does anyone out there have the recipe?
By kraftykaren from Mobile, AL
Melt 1/2 cup oleo,add 1 cup brown sugar. Boil over low heat 2 minutes stirrring constantly. Stir in 1/4 cup milk. Stir until it comes to a boil. Cool to lukewarm
Add 1 3/4 to 2 cups of Powdered sugar. beat until spreading conssistancy. Add hot water if too thick.
Quick Caramel Frosting
1/3 cup butter
1 cup firmly packed brown sugar
1/8 teaspoon salt
1/4 cup milk
1/2 teaspoon vanilla
1 1/2 cup confectioners' sugar
Melt butter in saucepan; add brown sugar and cook over low heat 2 minutes, stirring constantly.
Add salt and milk and continue stirring until mixture comes to a boil. Boil 3 minutes; remove from heat and cool.
Add vanilla; blend well. Gradually beat in the confectioners' sugar and continue beating until mixture is smooth and of spreading consistency.
Frost 13x9-inch cake.
This delicious caramel glaze is the perfect topping for a spice cake,
or use it to finish just about any Bundt cake.
4 tablespoons butter
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 cup heavy whipping cream
In a saucepan over medium-low heat, melt the butter. Stir in sugars.
Cook the butter and sugar mixture, stirring, for 1 minute or until bubbly.
Stir in the heavy cream. Bring to a boil. Cook the mixture,
stirring constantly, for 2 minutes.
Remove from heat and cool slightly.
Spoon the caramel glaze over a completely cooled cake.
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I used to have a recipe for cooked frosting. The base of flour and milk was cooked to a thick paste. As this cooled, equal parts of butter and shortening along with some sugar, a bit of vanilla, and a dash of salt was whipped until light and fluffy. Then the cooled paste was folded in. It was terrific because it was not too sweet, could be used to decorate cakes, and was very smooth. Thank you!
Anastacia from Cleveland
Cook flour and milk together, stirring constantly until thick and then let cool. Mix in a bowl the remaining ingredients. Now add cooled flour mixture to this. Beat for 15 minutes with a mixer. This makes it fluffy. Frosting is now ready to put on your cake.
I have two versions, take your pick!
Cook and cool
Cream sugar and shortening. Add vanilla and cooled flour/milk mixture. Beat till fluffy.
Butter Cream Frosting
Cook and cool, then add
Beat 10 minutes. (01/31/2008)
7 minute frosting. (It's so good you want to eat it with a spoon!)
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy.) Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
From food network.