Carmel Icing
📜 Collection: Christine Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A rich and traditional cooked caramel icing made with brown sugar, oleo, and powdered sugar. Perfect for topping cakes and cookies with a sweet, spreadable finish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 5 mins | 5 mins | 3 mins | 12 servings |
🔪 Key Equipment
- Saucepan
- Mixing bowl
- Electric mixer
Ingredients
Icing Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 stick | Oleo | Margarine or butter |
| 2 tbsp | Milk | Plus extra if needed |
| 1/2 cup | Brown Sugar | Packed |
| 1 cup | Powdered Sugar | Sifted |
Instructions
Step 1: Cooking the Base
- Melt 1/2 stick oleo in a saucepan, then add 1/2 cup brown sugar.
- Boil on low heat for 2 minutes, stirring constantly until smooth.
- Stir in 2 tbsp milk and bring back to a boil, stirring constantly.
- Remove from heat and let cool for 2 or 3 minutes.
Step 2: Mixing and Beating
- Add 1 cup pwd sugar to the warm mixture.
- Beat until stiff. If the icing is too stiff, add a little extra milk until desired spreading consistency is reached.
💡 Make-Ahead & Storage: Best used immediately after beating while warm and spreadable.
Original Recipe Scan
