Thursday, July 16, 2009

Quick Caramel Icing

Another easy icing, similar in technique to my peanut butter icing, this caramel icing is fantastic paired with Easy Banana Cake, or would be great to top my Basic 1-2-3-4 Yellow Cake.


Quick Caramel Icing
From the Kitchen of Deep South Dish

1 stick of pure unsalted butter
1 cup of packed light brown sugar
1/4 cup of half and half
2 cups of sifted powdered sugar
1 teaspoon pure vanilla extract

In a heavy bottomed saucepan, combine the butter and brown sugar and cook over a slightly higher than medium fire, until mixture begins to boil. This will take anywhere from 2 to 4 minutes depending on your stove. Once it begins to boil, slowly whisk in the half and half until well blended. Bring back just to a boil, turn the burner to low, remove the saucepan from the heat, add the powdered sugar and vanilla and blend. Return the saucepan to the burner and beat with a wooden spoon until smooth. Icing will get stiff quickly so you'll need to immediately pour over cake and allow it to set.


Requires Adobe Reader - download it free!

Check These Out Too!

Peanut Butter Icing
Butter Cream Cheese Frosting
Basic Chocolate Frosting
Bookmark and Share


  1. Would there really be cake without icing? I wonder. This looks delicious.

  2. I'm from Australia and was reading this recipe - how may grams is a "stick" of butter and what on earth is "half and half"?

  3. :) Here is the U.S. there are 4 sticks of butter to a pound.

    1 stick of butter = 1/4 pound
    1 stick of butter = 1/2 cup
    1 stick of butter = 8 tablespoons
    1 stick of butter = 4 ounces
    1 stick of butter = 113 grams

    Half and half is a dairy product that contains equal parts heavy cream and whole milk. We use it in cooking and mostly in our coffee and hot tea.

  4. If I don't have self-raising flour what can i do to substitute it? I really wants to try your banana cake recipe. Thanks!

  5. Hi Smarteats! Well, I'm not sure which recipe you're referencing, because my banana cake uses a boxed mix, but just for reference I have a button up at the top there that has cooking tips and one of those is substitutes. For self rising flour just substitute regular flour plus salt and baking soda.

    For every cup of self rising flour needed, substitute 1 cup of sifted all purpose flour, and add 1-1/2 teaspoons baking powder and 1/8 teaspoon salt (just a pinch). Hope that helps!


Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

Related Posts with Thumbnails