Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Caramel Icing
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- #13082
This caramel icing is dangerously quick and easy to make. Four ingredients and minutes later you've got a decadent option for icing doughnuts, topping cupcakes, or licking straight off the spoon.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup brown sugar
3 tablespoons heavy cream
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
directions
Combine the brown sugar, heavy cream, flour, and vanilla in a saucepan over medium-high heat. Stir constantly until it comes to a boil. Stop stirring and let the icing boil for one minute.
Remove the pan from the heat and beat the icing with a metal spoon or hand mixer until the frosting has thickened to a spreading consistency.
Use the caramel icing immediately.
recipe tips
Use a heavy-bottomed saucepan to prevent scorching.
Be careful when boiling the icing as it can bubble and splatter.
Adjust the amount of cream for a thicker or thinner consistency.
Add a touch of cinnamon or nutmeg for a spiced caramel flavor.
For a deeper caramel flavor, cook the sugar until it reaches a darker color before adding the cream.
Drizzle the caramel icing over desserts for a decorative finish or use it to sandwich cake layers together.
Try different extracts like almond or rum for different flavor variations.
To clean the saucepan after making caramel icing, fill it with water and simmer to dissolve any leftover caramel.
common recipe questions
Can I use light cream instead of heavy cream in the icing?
You can use light cream, but the icing may not be as rich and creamy as with heavy cream.
What does the flour do in icing?
The flour helps thicken the icing and gives it a smoother texture.
How can I make the icing thicker?
Cook the icing for a longer period after it comes to a boil to evaporate more liquid and thicken the consistency.
Can I add salt to the caramel icing for a salted caramel flavor?
You can add a pinch of salt to the icing to bring out the caramel flavor.
How do I store leftover icing?
Store leftover caramel icing in an airtight container in the refrigerator for up to one week. Let it come to room temperature before using.
Can I freeze the icing?
Caramel icing can be frozen for up to three months. Thaw in the refrigerator before using.
Why does the icing need to boil for one minute?
Boiling the icing allows the ingredients to meld together and creates a smooth, glossy texture.
What happens if I overcook the icing?
Overcooking the icing can cause it to become too thick and lose its creamy texture. Be sure to watch it carefully while boiling.
How do I know when the caramel icing is thick enough?
The caramel icing is thick enough when it coats the back of a spoon and slowly drips off.
Should I let the icing cool before using it?
You can let the icing cool slightly for a thicker consistency, or use it warm to drizzle over desserts.
nutrition data
43 calories, 1 grams fat, 9 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
I missed something in this recipe. There is not enough liquid to boil. I want one that does not used conf. sugar. What is missing here?
The brown sugar will melt and then it will "boil", although it may not be what you think of as boiling. You want lots of bubbling. This recipe works just fine as written.