Classic Caramel Frosting Recipe

Frosting or icing is one way to add flavor to a cake or bar cookie, but it is not the only reason most desserts are frosted. Depending on technique and ingredients, certain frostings, such as this classic caramel frosting recipe, can also be used as a sealant to keep moistness in and to add drama to an otherwise boring baked item.

Presentation is everything. Classic caramel frostings are visually appealing in shades that range from golden to somber brown. Depending on the length of time the frosting is cooked, caramel frosting may turn several different colors. While caramel frostings tend to be on the thinner side, you can make this type of frosting as thick and fluffy as needed depending on the amount of powdered sugar used.

Caramel Frosting Recipes
The following caramel frosting recipe must be heated on the stove. Make sure your saucepan is heavy-bottomed and large enough to hold all of the ingredients and still allow for stirring room. Stir with a rubber spatula or a flat-sided wooden spoon. While heating, stir constantly to prevent scorching.

Caramel frosting is the perfect accompaniment to many desserts. While oatmeal cake or oatmeal bars go well with cream cheese frosting, they are also delicious when caramel frosting or icing is used. For a tasty treat, add a few additional drops of hot water to make a thin frosting or icing, which can then be drizzled over granola bars or apple pie.

Classic Caramel Frosting Recipe

Ingredients You Will Need:
?" cup brown sugar, tightly packed
2 tablespoons butter
2 tablespoons water
1 teaspoon vanilla
1 cup powdered sugar
2 tablespoons chopped pecans

Mix the brown sugar and butter in a heavy-bottomed saucepan. (Brown sugar should be packed so tightly in the cup that when you dump it into the saucepan it will retain its shape). Turn the heat to medium-high and melt the butter and sugar together, stirring constantly. Bring the mixture to a boil and continue boiling for one minute before removing it from the heat. While the mixture is still warm, add the vanilla and then stir in the powdered sugar under it reaches the frosting consistency you desire.

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Cake frosting, glazes and icings aren't only for eye appeal. They also add flavor and hold in the moisture. Some cakes need to be refrigerated and others need to be kept at room temperature. The type of frosting you choose should complement the cake in flavor and coloring and also is dependent on how the cake is best stored.

Truffles, which have been dipped in ganache, filled with ganache or have been drizzled with ganache are a treat that is out of this world. It's not difficult to learn how to drip ganache over the side of a cake with a few simple techniques.

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This ganache recipe, which calls for peanut butter, can be used a glaze while still warm or allowed to cool and harden slightly to spread like frosting.

Fondant is primarily used by professional bakers and is often found on wedding cakes or larger specialty cakes. By acting as a shell, fondant gives cakes a smooth appearance that is difficult to achieve with regular frosting.

Covering a cake with ganache makes it irresistible. Ganache is poured over a baked and cooled cake to form a delicious and beautiful frosting. Treat the peanut butter enthusiasts in your life to this scrumptious dessert.

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