In a 2 quart saucepan, combine the sugar, milk, butter. Bring to a boil over medium heat, stirring constantly, boil for 2 full minutes. Remove from the heat and cool until comfy to touch. Stir in the sifted sugar and beat well until the icing reaches spreading consistency.
*Note-If doubling the recipe do not double the spices, you may want to adjust the spices after you are finished to your taste.
By: Christina Watts Wedding Cakes For You ReaderWhen I made the caramel icing x5, it was very liquid, even after the addition of the confectioners' sugar and beating in the mixer. There was no way it would thicken up enough to become a frosting.
I put it back on the heat and boiled it for 5 minutes. As it cooled it was then more syrupy. I then beat 500gm of butter in my mixer and slowly added ladles of the caramel mixture, using most of it. The resultant frosting was light, fluffy and delicious. It made a great finishing layer for my cake.
I've included a photo of the cake I made using your recipes. I was really pleased with the result & so was the person I made it for.
Thanks for your great site and all your help along the way.
Kind regards Christina
Thank you Christina for sharing this with us.
Credit for this recipe goes to "A Piece Of Cake" now known as "The Perfect Cake" by ~Susan G. Purdy~
Her book is a treasure trove of recipes, loaded with baking and decorating info. My old 1988 copy is so beat up from use I guess I can say honestly it's a great book to add to your library.
