Caramel Buttercream Frosting

Caramel Buttercream Frosting Recipe #1:
Got this from a
Makes: 3 cups.

1/3 cup solid vegetable shortening
1/3 cup butter
2/3 cup caramel ice cream topping
2 tablespoons milk
1 teaspoon pure vanilla extract
4 cups (approx. 1 lb) confectioner’s sugar sifted

Cream shortening and butter with electric mixer. Add ice cream topping, milk and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.

When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

I used this recipe in this cake: Chocolate Cake w/Coffee and Caramel Buttercream Frosting

Caramel Buttercream Frosting Recipe#2

50 caramels
1/2 cup milk
1 cup unsalted butter, softened
5 cups confectioners’ sugar, sifted
1/2 tsp vanilla extract

In medium saucepan, melt caramels over medium heat, stirring occasionally, 15 minutes. Whisk in milk until smooth. Remove from heat: let cool to room temperature, 1 hour.

In a large bowl, beat butter, sugar and vanilla until blended. On medium-high, beat 3 minutes. Beat in caramel mixture and beat 2 minutes more, until light and fluffy.

Spoon frosting into a  pastry bag and frost as desired.


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