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miladyinsanity

Creamless Caramel Icing

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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.


May

Totally More-ish: The New and Improved Foodblog

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


May

Totally More-ish: The New and Improved Foodblog

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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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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.

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

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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 (log)

May

Totally More-ish: The New and Improved Foodblog

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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.

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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.

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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...

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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.


I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

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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!


May

Totally More-ish: The New and Improved Foodblog

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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.


I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

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