| American Caramel Frosting--Creamy Smooth and Luscious |
Author: Nancy Baggett
Ingredients
- ½ cup plus 2 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cut into chunks
- 2½ cups packed light brown sugar
- ¼ cup light corn syrup
- Generous pinch of salt
- ½ cup heavy (whipping) cream, at room temperature
- 3 cups powdered sugar, plus ⅓ cup more, if necessary
- 2 teaspoons vanilla extract
Instructions
- In a heavy 2-quart saucepan, using a long-handled wooden spoon, combine the butter, brown sugar, corn syrup, and salt. Stirring constantly, cook over medium heat until the mixture just comes to a boil. Immediately stir in the cream, standing back to avoid any splattering. Bring the mixture back to a boil and cook, stirring, for 1 minute. Strain the mixture through a fine sieve into a large mixer bowl. Let stand to cool 5 minutes
- Add 3 cups powdered sugar and vanilla to the bowl. With a mixer on low, then medium speed beat until completely smooth and free of lumps, 2 to 3 minutes; scrape down the bowl as needed. Let stand until cool to the touch and stiff enough for frosting, at least 30 minutes. (Or to speed cooling, set the bowl in a larger bowl of ice cubes and cold water, and let stand, stirring occasionally, until cool to the touch and stiff enough for frosting, 10 to 15 minutes.)
- If the mixture seems too stiff for frosting when completely cooled, thoroughly stir in a teaspoon or two of water. Beat the frosting on medium speed just until lightened in color, slightly fluffy and creamy but not too soft to spread, about 1 minute; don’t overbeat or it will overheat and soften too much to frost easily. If the mixture still seems too soft for frosting when completely cooled, sift ⅓ cup more powdered sugar into the bowl and beat just until incorporated, about 1 minute. Then spread the frosting on a thoroughly cooled cake, or cupcakes. Makes enough to frost a large layer cake.
Recipe by KitchenLane at https://kitchenlane.com/2021/08/brown-sugar-caramel-frosting-that-stays-creamy-smooth.html