Thursday, Dec 20 2007

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Caramel Icing

(A good icing for coating,, and piping if kept a little stiffer)

Ingredients:
3 cups icing sugar, sifted
2 tbsp. castor or granular sugar
5 tbsp. thin cream or wholefat milk
75 gms. white butter

Method:

1. Sift icing sugar into a bowl. Keep aside.
2. Melt butter carefully in a pan.
3. Add milk and bring to just below simmering point (71^oC).
4. Simultaneously, heat castor sugar in another pan.
5. Pour into caramel, stir to dissolve.
6. Pour over icing sugar, beat till thick and creamy.
7. Spread over cake immediately.

Making time: 15 minutes
Shelflife: Best fresh

Icings and Toppings's Index

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