Toffee-like Caramel Frosting
If you like caramel, butterscotch and toffee flavors you will love this frosting. It comes together very quickly but it must also be applied to your cake right away, as it sets up fast! Have your cake layers ready to go before starting this recipe. It is creamy for a brief few minutes after which it becomes very firm and a bit sugary. You can substitute light brown sugar, but I think the dark brown accentuates the fabulous, deep caramel flavor. Try it with a spice cake or any chocolate cake.
- 1½ cups firmly packed dark brown sugar
- ¾ cup (1½ sticks) unsalted butter, at room temperature, cut into pieces
- 9 tablespoons heavy cream
- 2¾ cups sifted confectioners’ sugar (plus extra as needed)
- 2 teaspoons vanilla extract
- Have your cake layers cooled and ready to frost.
- Combine brown sugar, butter and cream in large saucepan and bring to a simmer over medium-high heat. Simmer for 2 minutes, stirring frequently.
- Remove from heat and whisk in confectioner’s sugar and vanilla until smooth and spreadable. This will happen very quickly. Use immediately. (Only add more confectioners' sugar if it is very thin). Quickly fill your cake. For top and sides of cake, quickly pour remaining frosting on top of cake all at once, then quickly spread around and down over sides with icing spatula. If it sets up too quickly, dip your icing spatula in hot water and use it to spread frosting.
Best case scenario is that you pour this icing over your cake and use your icing spatula very little if at all. You will have the nicest looking finish if the glaze is allowed to settle all on its own.
Image: Dédé Wilson
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