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Caramel frosting Recipe

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This recipe for Caramel frosting is from The Obie Family Cookbook 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Caramel Sauce
▢ ½ cup light brown sugar firmly packed (100g)
▢ ½ cup dark brown sugar firmly packed (may substitute an additional ½ cup light brown sugar if needed) (100g)
▢ ½ cup unsalted butter cut into 8 pieces (113g)
▢ ¼ cup heavy cream
▢ ¼ cup whole milk
▢ 2 Tablespoons light corn syrup
▢ ¼ teaspoon salt
For Frosting
▢ ¾ cup unsalted butter softened (170g)
▢ 4 cups powdered sugar (500g)
▢ 1 teaspoon vanilla extract
▢ Fine sea salt for sprinkling
Directions:
Directions:
Combine brown sugars, butter, cream, milk, corn syrup, and salt in a medium-sized saucepan over medium-low heat. Cook, stirring frequently, until the butter is melted and sugar has dissolved.
Increase heat to medium and bring mixture to a full boil, stirring constantly.
Once mixture reaches a full boil, set a timer for 4 minutes and stir occasionally while caramel cooks (or use a candy thermometer and cook until caramel sauce reaches 230F/110C).
Remove from heat and pour into a large heatproof bowl. Allow caramel to cool completely before proceeding.
Place softened butter in a large mixing bowl and use an electric mixer to beat until smooth and creamy.
With mixer on low-speed, gradually add about half of the powdered sugar until combined. Drizzle in caramel and stir until completely incorporated, then gradually add remaining powdered sugar.
Stir in vanilla extract.
Spread or pipe over cake or cupcakes, sprinkle with fine sea salt if desired.

 

 

 

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