You can either cook it down or use thickening agents to add body. I can't say how this would be as a frosting for a layer or sheet cake because I didn't use it that way. Thanks to all authors for creating a page that has been read 43,141 times. Stir in the lemon juice and then stop stirring the mixture completely. If reducing the caramel doesn't give you the desired result, add a thickening agent. Once the caramel hits approximately 335 degrees Fahrenheit, take it off the heat and place the pot in an ice bath to halt the cooking process and prevent the sauce from seizing or becoming too hard to pour. True to everyone's word it stiffens up very quickly. I used it as a caramel glaze for apple muffins (1/2 recipe was just right for 12) and it was perfect--exactly what I was looking for! Use lemon juice instead if you don’t mind the citrus taste. Trust me, I’m no talented baker. Turned out fabulous. You can store caramel sauce for up to three months in the refrigerator. I recently had a request from my boyfriend's step father to make him the kind of devil's food cake with caramel frosting his grandma used to make. What I can say however is if you use about half the powdered sugar called for and a little extra cream till desired consistency this works beautifully as a glaze. It is a hard frosting- not a creamy one. Cream may be substituted for the milk for added richness. I did not have any of the other problem as stated by others. Smooth not grainy with a beautiful caramel color. Our recipe should make enough The Best Caramel Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. I wanted to make a pourable frosting so I only added the first 1/2 cup of powdered sugar. As the steam evaporates, the caramel naturally thickens. To thin caramel, just add some cream or water over heat. Add comma separated list of ingredients to exclude from recipe. Last Updated: March 29, 2019 Congrats! The Reduction Method. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. You’ll know that the caramel is ready when it’s fully melted and is easy to stir. There are complicated caramel frosting recipes, which involve melting sugar, adding water, then beating in butter, but it's not necessary to go to all that trouble. But if you’re hoping to drizzle caramel over vanilla ice cream or getting ready to dip apples for a fall celebration, you need a sauce that’s not too thick. You can also add corn syrup or lemon juice to caramel sauces to prevent them from crystallizing. I made one modification, however. I also had to add some extra milk because after it cooled a bit it turned into a big glob. You saved Caramel Frosting I to your. Consider drizzling them with (or even dipping them in) melted white or milk chocolate and then sprinkling them with cinnamon sugar. The combination of melted sugar and water can be made in many different ways. Reducing caramel is a great method because no additional ingredients are needed, but it's essential to keep a close eye on the sauce. October 4, 2016 by sadie lish 2 Comments. Your daily values may be higher or lower depending on your calorie needs. That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines.