Brownstone Front Icing
A soft-ball caramel icing made with evaporated milk and sugar. Perfect with the White Chocolate Cake
Servings: 8 Servings
Calories: 157kcal
Ingredients
- 1 cup Butter room temperature
- 2 cups Sugar
- 4 oz Evaporated milk (small can)
- 1 tsp Vanilla
- 1/4 tsp Salt
Instructions
- Melt together sugar and butter. Add milk and stir frequently while heating.
- Heat until the temperature reaches soft ball temperature (235°F or 112°C measured by a candy thermometer. At about 212°F or 100°C, the temperature will plateau for quite a while, but don't get impatient. This is just the water vaporizing from the milk and butter. This needs to happen to create the caramel. It will begin increasing again after a bit.
- Once you reach the soft ball temperature, pour the hot, thickened batter into a mixer and beat until the butter and solids recombine to form a uniform light tan icing.
- Spread the icing quickly over the cake. It will stiffen as it cools, so you get one good shot at it.
- Garnish with chopped pecans, if desired.