mmmm, delicious

[alexist]

I just made YUMMY salted caramel frosting. I doubled the recipe, and it was the right amount for 2 9" layers (actually, yield was a bit under, but I think that's because I didn't cool the caramel enough and it melted the butter a bit). Here's how you make it (ETA: this is doubled, don't double again!):

1 cup / 200g granulated sugar
1/2 cup / 125ml water
1 cup / 250ml heavy (double) cream
4 tsp vanilla
12 oz unsalted butter, softened
4 cups / 475g powdered sugar, sifted
2 tsp salt

Combine the granulated sugar and water in a saucepan. Bring to the boil, then cook to a medium brown caramel. Add the cream and vanilla and stir until the caramel dissolves again. Pour into a Pyrex cup and allow to cool completely.

Beat the butter, powdered sugar, and salt until fluffy. Beat in the caramel mixture. If it's runny, refrigerate it till firmer then rebeat it (the step I should have taken!) Ice your cake.

I'm not generally a frosting fan, especially confectioners sugar frosting, but this was fabulous.

Comments

[cjbroz.livejournal.com]

I'm thinking of making some apple filled cupcakes this weekend. Do you think this frosting would clash with it?

[arosoff.livejournal.com]

I like apples and caramel. So I'd go for it.

[batya-d.livejournal.com]

That sounds fantastic... what kind of cake did you make it go with?

And have you tried the salted caramel hot chocolate at Starbucks? It's my favorite seasonal drink.

[arosoff.livejournal.com]

I used yellow butter cake layers, but the person who gave me the recipe used chocolate layers.

I've never had that because i don't go to Starbucks, but I might have to now!