Yield: 2 ½ cups frosting
“Back to Baking”, pp. 144
For my sister’s 18th birthday I wanted to make her a special cake. She has quite the sweet tooth and I was consequently looking for a sweet and ideally chocolatey dessert. As I flipped through the pages of my favorite cookbook, I came across a recipe for a chocolate cake with caramel frosting. Yum!! I will post the cake recipe next, but for now the caramel frosting. I did not read the directions before doing the recipe, so although I made sure I had all the necessary ingredients I realized too late that I did not possess the candy thermometer required. I thus blindly guessed when the frosting seemed “hot” or cooked enough to 245°F (I guessed less than 5 minutes…), but I think that I may have heated the caramel a bit too long. Although the taste was delicious, very similar to sucre à la crème, the color of the caramel was very dark compared to what I was expecting. Next time I will definitely make sure that I have a candy thermometer on hand! Even considering this technical difficulty, this caramel frosting is delectable and smells heavenly. I think you can actually smell the sugar! I highly appreciate this frosting, it is a good change from the classic buttercream I usually make.
- 1 cup unsalted butter, at room temperature
- 2 cups packed dark brown sugar
- ½ teaspoon salt
- ½ cup whipping cream
- 2 ½ cups icing sugar, sifted
- 1 teaspoon vanilla extract
- candy thermometer
- In a saucepot over medium heat, melt ½ cup of the butter, the brown sugar and the salt, stirring occasionally. Bring to a full boil and boil for 4 minutes, stirring once or twice during this time.
- Whisk in the cream and boil until the candy thermometer reads 245°F (118°C).
- Remove from the heat and cool for 30 minutes, stirring once or twice.
- Using electric beaters, beat the still warm frosting mixture.
- Add the icing sugar and continue beating until the frosting is close to room temperature.
- Add the remaining ½ cup of butter and the vanilla extract. Beat until the frosting is smooth and of a desired consistency for spreading.