Caramel icing for cake

Icing is one of the most popular cake coverings. You can cover the cake completely with it by placing it on the grill and substituting a pallet under the bottom. You can also pour only the surface, forming beautiful smudges. Smudges freeze instantly only on the cold surface of the cake. The operating temperature of the glaze is 38 degrees, it is not worth watering the cake with hot glaze. Here again, a cooking thermometer will help.

1. For cooking, choose a saucepan with a thick bottom. The bottom will warm up evenly, the glaze will not burn.

2. Put butter in a saucepan, pour brown sugar. Here we pour corn syrup and condensed milk.

3. Mix everything thoroughly with a hand whisk. We send the pan to the fire, bring the mass to a boil over medium heat. At the same time, do not forget to stir.

4. We introduce whipped cream into the glaze. Mix it up. Install the thermometer. We wait until the caramel reaches 238 degrees. At the same time, stir continuously.

5. Remove the pan from the heat, add vanilla and salt. You can not use the glaze immediately. It should cool down to operating temperature, which is no higher than 37-38 degrees.

How else can I check the readiness of the glaze? Very simple: a soft ball test. Here's how it is carried out:

- pour cold water into a glass or into a bowl;

- dip a teaspoon into the glaze;

- drip the glaze from a spoon into a container with cold water.

If a drop in water forms a soft ball, the glaze is ready. Otherwise, you need to cook the glaze a little more until the soft ball test is successful.

Use icing for cakes and pastries. Have a delicious baking!