7-Minute Caramel Icing Recipe

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Recipes.net Team May 2, 2020

If you’re just learning to bake sweet treats for yourself or for your family members, this can be a good start on learning about icing. This is an easy recipe to follow if you want to use homemade icing instead of the boring icings that you can buy at the store. A creamy caramel flavors that’s perfect for bars, cakes, and even muffins.

How To Make 7-Minute Caramel Icing

  • 2 large egg whites
  • 1 ½ cup brown sugar
  • ¼ cup water (plus 1 tbsp. water, cold )
  • 2 tbsp. light corn syrup
  • ½ tsp. vanilla extract
  • ½ tsp. almond extract
  1. Combine all ingredients, except vanilla and almond extract, in the top of a double boiler or bowl.
  2. Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer.
  3. Place top of the double boiler or the bowl over the simmering water.
  4. Immediately begin whipping mixture 3 minutes with an electric mixer on medium speed.
  5. Increase speed to high and beat another 3 minutes.
  6. Remove top of double boiler.
  7. Add vanilla and almond extract.
  8. Beat 1 minute on high speed until mixture holds stiff peaks and is satiny.
  9. Makes enough to fill and frost a double layer 8 or 9-inch cake.

How To Make 7-Minute Caramel Icing

0 from 0 votes
Prep: 3 mins
Cook: 4 mins
Total: 7 mins
Serves:
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Ingredients

  • 2 large egg whites
  • 1 ½ cup brown sugar
  • ¼ cup water, plus 1 tbsp. water, cold
  • 2 tbsp. light corn syrup
  • ½ tsp. vanilla extract
  • ½ tsp. almond extract

Instructions

  1. Combine all ingredients, except vanilla and almond extract, in the top of a double boiler or bowl.
  2. Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer.
  3. Place top of the double boiler or the bowl over the simmering water.
  4. Immediately begin whipping mixture 3 minutes with an electric mixer on medium speed.
  5. Increase speed to high and beat another 3 minutes.
  6. Remove top of double boiler.
  7. Add vanilla and almond extract.
  8. Beat 1 minute on high speed until mixture holds stiff peaks and is satiny.
  9. Makes enough to fill and frost a double layer 8 or 9-inch cake.
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