Southern Caramel Icing

By SewingDragonfly

From add a pinch blog

In the blog for the Southern Caramel Cake Recipe, Robyn wrote...

I’ve previously posted the recipe for Southern Caramel Icing that I use. I do have a slight update though. After I posted my recipe, my Mama told me that if Grandmother had had a big heavy duty mixer, she bet she’d have used it. Thanks for the idea on that Mama. I’m a converted woman!

Once your icing has reached the soft ball stage, pour it into your mixer bowl and whip away until it reaches a point where it holds when you stop the mixer. Basically, if you were to stick your finger in the icing for a taste, someone would be able to tell that you stuck your finger in there. {Not that that is how I test mine or anything!}

HOWEVER! It does have to be watched because there is such a thing as over mixing. If it is over mixed it turns out like fondant.

Ingredients

• 2 cups sugar
• 1 cup buttermilk
• 1/2 cup Crisco
• 1/2 cup butter
• 1 teaspoon baking soda

Preparation

Step 1

Mix all ingredients in a 3-4 quart cast iron dutch oven.

Swirl pan to keep ingredients moving in the pan.

Cook to softball stage 235º - 245º on a candy thermometer or when tested in a cup of cold water.

Remove from heat and beat with a wooden spoon until creamy and ready to spread.

This is a perfect icing for Southern Caramel Cake, cupcakes, brownies and all kinds of other desserts.