Old Timey Caramel Icing

If you grew up in the South, an older relative most likely made caramel cake for a special occasion. This old-fashioned caramel icing will take you back to your childhood. It's rich and thick. A slight crust forms once a cake is iced, but underneath the frosting is creamy. We paired this caramel frosting with a double-layer yellow cake. But it can be used on things like muffins or cinnamon rolls. This recipe is meant for a seasoned cook and takes a bit of patience, but the outcome is delicious. We do have some tips that we'll include in our notes below.

Although there are shortcuts for making caramel icing, this icing might be the best you've ever tried, which is why it has been made for generations using two spoons: one for the saucepan and one for the cast iron skillet.

It takes time to make the traditional southern way, but the effort is well worth it.

Cupcakes with caramel frosting on top

Thank goodness it only takes an hour to prepare; otherwise, you would be preparing and consuming it far too frequently!

If you're anything like me, you can become hypnotized by staring into a pot and stirring repeatedly. Soon, all you'll be doing is staring into the delicious treat, keeping an eye on the candy thermometer's reading as it rises, and observing the thickening icing with wide-eyed wonder.

Tools and Substances

A candy thermometer is required to properly make this icing! Without one, you can attempt to sense the temperature, but you run the risk of burning the caramel and having to discard it all.

You will also need a saucepan and a skillet for this recipe.

Only four ingredients—butter, evaporated milk, sugar, and vanilla extract—that you may already have are needed for this recipe, excluding the thermometer.

Old-Timey Caramel Icing is a classic and delicious topping for cakes and cupcakes. Here's a simple recipe to make it:

Ingredients:

• One cup of butter without salt
• Two cups of densely packed brown sugar
• Half a cup heavy cream or whole milk
• Four cups of sifted powdered sugar
• One tsp vanilla essence

Instructions:

1. Melt Butter: Heat the butter in a heavy-bottomed saucepan over medium heat.

2. Stir in the packed brown sugar until it dissolves completely after the butter has melted.

3. Boil: Bring the mixture slowly to a boil while stirring all the time. Allow it to boil, stirring, for about two minutes.

4. Add Milk or Cream: Stir the mixture continuously while gradually adding the milk or heavy cream. Take caution, as it might burst.

5. Cook to Soft-Ball Stage: Using a candy thermometer, cook the mixture until it reaches the soft-ball stage, which is approximately 235°F (113°C). Usually, this takes five to seven minutes.

6. Remove from Heat: Take the saucepan off the burner as soon as it reaches the soft-ball stage.

7. Cool Slightly: After allowing the mixture to cool for a few minutes, thoroughly mix in the vanilla extract and sifted powdered sugar until well combined.

8. Ice Cake: Using a spatula or knife, spread the warm caramel icing evenly over the cooled cake or cupcakes right away.

9. Let It Set: Before serving, let the frosting harden. Cooling will cause it to solidify.

10. To serve, cut your cake or cupcakes into pieces and top them with the delectable Old-Timey Caramel Icing.

         Enjoy the rich and indulgent flavor of this classic icing