Frosting doesn’t just have to be the icing on the cake.
I like frosting that is so good it doesn’t need cake – I can eat it with a spoon.
This Brown Sugar Caramel Frosting is just like that.
(But do try it with Sour Cream Banana Cake if you have a chance!)
The frosting starts off quite runny, but firms up nicely for spreading or piping.
You can add up to 1/4 cup / 60 ml of additional whipping cream to the frosting after you have beat in the icing sugar. This will create a slightly lighter texture.
Beat the icing with the electric mixer for 1-1/2 to 2 minutes after adding the extra cream. The frosting will thicken when it has cooled.
This recipe is very slightly adapted from the Penuche Filling recipe in The Betty Crocker Big Book of Cupcakes.
- ½ cup / 125 ml butter
- 1 cup / 250 ml brown sugar
- ¼ cup / 60 ml whipping cream
- 1 teaspoon / 5 ml vanilla
- 2 cups / 500 ml powdered sugar
- Melt butter over medium heat.
- Add brown sugar and stir constantly until the mixture comes to a boil.
- Add cream and bring back to a boil. Be careful - the mixture may sputter when the cream is added.
- Remove from heat and add vanilla.
- Let mixture cool to lukewarm (approximately 30 minutes).
- Add powdered sugar and beat with electric mixture until frosting is smooth.
- Use immediately, or store in fridge until later.
- If using from fridge, let frosting sit out for a while to warm up before using.
Image from The Graphics Fairy.
(This post was updated on January 15, 2016.)