Creamless Caramel Icing

[miladyinsanity]

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.

[cognitivefun]

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

[miladyinsanity]

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

[Tepee]

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.

[srhcb]

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.

[miladyinsanity]

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 ).

Thanks!

Edited September 22, 2006 by miladyinsanity (log)

[Kerry Beal]

Evaporated milk should substitute well for cream.

[Woods]

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.

[Kerry Beal]

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.

[cognitivefun]

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...

[Jaymes]

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.

[miladyinsanity]

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!

[Jaymes]

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.