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Creamless Caramel Icing


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12 replies to this topic

#1 miladyinsanity

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Posted 22 September 2006 - 05:55 AM

I was going to make a caramel cake, but I don't have any cream. I've all sorts of things, but I don't have cream.

Any ideas for a caramel icing that doesn't have cream? I've milk and butter, if that helps.
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#2 cognitivefun

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Posted 22 September 2006 - 05:58 AM

I don't see why you can't add butter first, then milk. Should be good!

#3 miladyinsanity

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Posted 22 September 2006 - 06:28 AM

I'm afraid it'll be too runny, and I need it to set somewhat. I did think of just substituting it with mik.
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#4 Tepee

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Posted 22 September 2006 - 07:10 AM

I use easily available ingredients for my caramel icing, melting 1/4 C butter and 1/2 C dark brown sugar with 3 T milk in heavy saucepan. Add 2 tsp vanilla essence. Then add around 1.5 C sifted icing sugar. Add more if you find it's not thick enough. Stir till smooth. :smile:
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#5 srhcb

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Posted 22 September 2006 - 07:22 AM

I was going to make a caramel cake, but I don't have any cream. I've all sorts of things, but I don't have cream.

Any ideas for a caramel icing that doesn't have cream? I've milk and butter, if that helps.

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The Frosting for my Tickle Me Cake is very good and doesn't use cream. :smile:

#6 miladyinsanity

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Posted 22 September 2006 - 10:18 AM

Hey, both Tepee's frosting and Steve's frosting are pretty close.

I'll report back tomorrow after I make the frosting (I'll average the two :smile: ).

Thanks!

Edited by miladyinsanity, 22 September 2006 - 10:18 AM.

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#7 Kerry Beal

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Posted 22 September 2006 - 11:02 AM

Evaporated milk should substitute well for cream.

#8 Woods

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Posted 23 September 2006 - 04:32 AM

Evaporated milk should substitute well for cream.

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I use evaporated milk often in place of cream when it doesn't have to be whipped. Even in ganache if I don't have cream.

#9 Kerry Beal

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Posted 23 September 2006 - 04:48 AM

Evaporated milk should substitute well for cream.

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I use evaporated milk often in place of cream when it doesn't have to be whipped. Even in ganache if I don't have cream.

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I even recall I recipe I used to make when I was a kid for something like a grasshopper pie, where you did whip a can of evaporated milk. You refrigerated everything well first I think.

#10 cognitivefun

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Posted 23 September 2006 - 06:10 AM

often I'll keep creme fraiche in the fridge because it keeps a long time, unlike cream. I wonder if it would work well instead of cream...

#11 Jaymes

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Posted 23 September 2006 - 07:52 AM

Evaporated milk should substitute well for cream.

I use evaporated milk often in place of cream when it doesn't have to be whipped. Even in ganache if I don't have cream.

I even recall I recipe I used to make when I was a kid for something like a grasshopper pie, where you did whip a can of evaporated milk. You refrigerated everything well first I think.


My mother often whipped evaporated milk. I think that was something that got started during the shortages and rationings of WWII.

#12 miladyinsanity

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Posted 23 September 2006 - 08:38 AM

Okay, so I've not made it yet. But I have evaporated milk so I'll use it instead of cream.

I really ought to keep cream in the house though.

Thanks again!
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#13 Jaymes

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Posted 24 September 2006 - 08:40 AM

I really ought to keep cream in the house though.


Yep. There are so many things that improve when the impulse strikes to add just a touch of cream.

And it's easy to keep around these days when that ultra pasturized stuff lasts in the fridge for what seems like decades.