Milk Frosting
A simple milk-based frosting, with variations for caramel and nut caramel frostings.
Ingredients
- 1.5 cups Sugar
- 0.5 cup Milk
- 1 teaspoon Butter
- 0.5 teaspoon Vanilla extract
- 1.5 squares Unsweetened chocolate (For Caramel Frosting I)
- 0.125 teaspoon Ground cinnamon (For Caramel Frosting I)
- 1.333 cups Grated maple sugar (For Caramel Frosting II (approximately 1 1/3 cups))
- 0.666 cup Heavy cream (For Caramel Frosting II (approximately 2/3 cup))
- 1.25 cups Brown sugar (For Nut Caramel Frosting)
- 0.333 cup Water (For Nut Caramel Frosting (approximately 1/3 cup))
- 2 Egg whites (For Nut Caramel Frosting)
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Instructions
- 1Place butter in a medium saucepan and melt over medium heat.
- 2Add sugar and milk to the melted butter. Stir continuously to ensure the sugar does not stick to the bottom of the saucepan.
- 3Heat the mixture to a boiling point, then reduce heat to medium-low and boil without stirring for 13 minutes.
- 4Remove from heat and beat with a spoon or electric mixer until the frosting reaches a spreadable consistency. Stir in vanilla extract.
- 5Pour the frosting over the cake and spread evenly with the back of a spoon. Crease the frosting as soon as it begins to firm up.
- 6For Caramel Frosting I, follow steps 1-3 for Milk Frosting. As soon as the mixture reaches a boiling point (step 3), add the melted chocolate and 1/8 teaspoon of cinnamon. Continue with steps 3-5.
- 7For Caramel Frosting II, mix maple sugar, sugar, butter, and cream in a saucepan. Boil for 13 minutes without stirring. Remove from heat and beat until the frosting reaches a spreadable consistency. Spread on cake.
- 8For Nut Caramel Frosting, combine brown sugar, water, and white sugar in a saucepan. Bring to a boil. In a separate bowl, beat egg whites until stiff peaks form. Gradually add the sugar mixture to the egg whites, beating constantly. Stir in vanilla. Spread on cake.
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