jencin
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Post by jencin on Oct 17, 2013 18:52:58 GMT -5
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Jaguar
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Post by Jaguar on Oct 17, 2013 18:54:21 GMT -5
This is drool worthy. 
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moon/Laura
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Post by moon/Laura on Oct 17, 2013 18:54:44 GMT -5
mmmmmm! I love salted caramel stuff. I'll definitely have to try this!
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Shooby
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Post by Shooby on Oct 17, 2013 19:04:18 GMT -5
That looks awesome.  |
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Deleted
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Post by Deleted on Oct 17, 2013 21:55:01 GMT -5
Looks fabulous.
But Crisco in the frosting? Can't we have plain old butter? Do you think it would ruin the frosting to make it with butter instead of crisco?
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busymom
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Post by busymom on Oct 17, 2013 22:54:18 GMT -5
If the recipe says Crisco, I wouldn't substitute anything else for it. One of my Mom's best frosting recipes has Crisco in it. And it is SO good!  |
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Peace Of Mind
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Post by Peace Of Mind on Oct 17, 2013 22:58:26 GMT -5
<<scrapes the gross icing off the delicious cake>> Much better and Yum!!! Who wants my icing?
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jencin
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Post by jencin on Oct 18, 2013 20:00:54 GMT -5
Looks fabulous. But Crisco in the frosting? Can't we have plain old butter? Do you think it would ruin the frosting to make it with butter instead of crisco? I really don't know what it would do with butter in the frosting. I haven't made it yet and am thinking about letting it be the second dessert along with Dutch apple pie at Thanksgiving. Probably should try it first though. My personal favorite with caramel frosting is the kind that's a little harder ... the consistency of fudge. This one ... # Caramel Frosting # 3 cups firmly packed brown sugar and pinch of salt # 2 cups milk (can use evaporated milk a lot of cooks did in old idays) # 4 tablespoons (1/2 stick) butter # 2 teaspoons vanilla extract Frosting: Combine the brown sugar and milk in a large saucepan. Bring to a boil and cook, stirring frequently, to a soft-ball stage (about 234° to 238° on a candy thermometer). Remove from the heat, add the butter and vanilla, and beat at high speed until thick enough to spread as frosting. If the frosting becomes too thick, beat in a few drops of very hot water. Spread the caramel frosting over one layer of the cake, top with the other layer and cover the top and sides of the layers with the remaining frosting. I'm not a real big sweets eater but now and then I need caramel ... oh and York Peppermint Patties.  |
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Apple
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Post by Apple on Oct 18, 2013 22:16:56 GMT -5
Sounds really yummy.
I don't have any crisco, maybe I can just try some of the first recipe with butter, or just try the second recipe.
My son's birthday is in a few days (we'll celebrate next weekend), maybe I should try it on chocolate cake...
ETA: I see you have to boil it. Better go with the crisco if I try it.
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