"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Caramel Icing Recipe

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Caramel Icing image
Georgia, Fred, Elizabeth, Frieda, and Clement

 

This recipe for Caramel Icing, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucy Ledbetter
Added: Sunday, March 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups brown sugar
3 Tablespoons butter
1 cup heavy whipping cream
1 teaspoon vanilla
Candy Thermometer

Directions:
Directions:
Mix brown sugar and 1 cup heavy whipping cream in a heavy saucy pan. Cover and cook about 3 minutes. Uncover and cook without stirring to a temperature of 238 - 240. Add in 3 Tablespoons of butter. Remove from heat. Cool to a temperature of 110. Then add 1 teaspoon vanilla. Beat icing with a wire whip or hand mixer until thick and creamy. If too heavy thin it with a little cream until it becomes the consistency of normal cake frosting.

Personal Notes:
Personal Notes:
This is good with yellow or white cake, jam cake, or spice cake. It will frost a two layer cake. If you need more icing double the recipe.

 

 

 

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