A really great frosting. I used half and half and it was excellent. I had to keep adding half and half to make it spreadable, but since it was so delicious, I didn’t mind. :&)
I used this recipe to frost a spice cake, and it was the perfect compliment! The frosting was so easy, I don’t know why people continue to buy store bought. I did use half and half which made it really creamy and smooth!
Yum! I used this on the White Texas Sheet Cake recipe from this site. I topped with some chopped walnuts. The flavor of the walnuts goes really well with this frosting. I want to try it on banana cake or muffins. It’s really good!
USING A CINNAMON SWIRL CAKE MIX, I MADE UP 24 CUPCAKES AND NEEDED A FROSTING THAT WOULD HARDEN ( GOOD FOR BOXING ,TRAVEL). THIS WAS PERFECT….FAST AND EASY…I DID HAVE TO ADD A LITTLE MORE MILK (I USED HALF AND HALF)FOR THE LAST FEW CUPCAKES , BUT THEY WERE READY WITHIN MINUTES TO BE BOXED UP. NEXT I AM GOING TO TRY THIS RECIPE WITH GRANULATED SUGAR IN PLACE OF THE BROWN AND USE A DIFFERENT EXTRACT (ORANGE , LEMON, PEPPERMINT,ETC.) AND SEE HOW THAT WORKS.
Mmmmmm….very rich, but very delicious! This is the kind of frosting that makes you enjoy a smaller slice of cake because of its richness. I used half and half for the liquid and didn’t measure it out…just stirred it in until it looked thick and creamy. I also added a pinch of salt to balance out the sweetness.
I iced my french vanilla banana muffins (will post recipe on this site shortly) with this frosting and it turned out to be the perfect combo! Thanks for a great, basic caramel frosting recipe.
This recipe is wonderful. I added a little extra milk to thin it out a tad. I made the Southern Praline cake and drizzled it with this frosting. I receive compliments everytime I make it!
You need:
1cup brown sugar
1 half cup butter
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