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.

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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.

Source:  http://deepsouthdish.com

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Peanut Butter Icing
Butter Cream Cheese Frosting
Basic Chocolate Frosting
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8 comments:

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

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  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"?

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  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.

    ReplyDelete
  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!

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  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!

    ReplyDelete
    Replies
    1. Just curious, in your comment on what to substitute for self-rising flour you said to use " baking soda" with regular flour and salt.....but then in the next sentence you said "baking powder". Does it make a difference in which one you use..."soda" or "powder" ? And also when I buy self-rising flour its usually just for one recipe that I need it for....so can I use the rest of it as regular flour and just omit any salt and baking powder or soda that the recipe calls for and can you use it as a thickening agent without concerns to the salt and baking soda or baking powder already being in it? :-)

      Delete
    2. Oh, LOL... thanks. Didn't even notice that, but it's a typo. Baking powder is a common self rising flour substitute & should read baking powder in both places. Baking powder contains baking soda, and while they are both leavening products, there are some chemical differences between the two. Always use baking powder when making a self rising flour substitute. Thanks for pointing that out - just a simple typo is all it was.

      In many cases, self rising flour can be used for all purpose, though you may need to make some adjustments when baking of course. It's always best to use the type of flour called for in a recipe though of course, rather than to adapt it. A good way to store flour if you don't use it much is in the freezer by the way!

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