First comes Caramel sauce, next comes Caramel Frosting (or icing as we call it here in Canada). Well, actually, first comes the sugar and water boiled to a beautiful amber colour and then comes the cream, etc. but believe me you will not be disappointed in this sweet smooth icing and the extra effort to make the caramel from scratch is well worth the time.
Satiny, sweet and full of mellow flavour this sauce is Nirvana!! Set a little aside to drizzle over top whatever you currently have in the works or tuck it away for your next ice cream attack. A big spoonful when your craving something sweet or maybe a little drizzle into your coffee or on top of some fruit. I figure whatever you choose to snack on with Caramel Sauce or even Caramel Icing in the privacy of your own kitchen is your business. Who am I to judge!! You might just make the Caramel sauce again and again even if you don’t need any more icing.
Caramel Frosting (Bake From Scratch Cake Issue 2016)
Makes about 5 cups.
2 cups granulated sugar
1/2 cup water
1/2 cup cold unsalted butter, cut into small cubes
1 cup whipping cream (35% cream), warmed slightly
1 teaspoon pure vanilla extract
1/4 tsp kosher salt
1 cup unsalted butter, room temperature
6 cups icing sugar
In a large saucepan, combine the sugar and 1/2 cup water. Cook over medium-high heat, stirring constantly, until sugar dissolves. Stop stirring and leave the mixture to cook until it is amber in colour. (Very important to make sure your sugar mixture turns a nice deep amber colour.) If any sugar crystals form on the side of the saucepan use a pastry brush dipped in water to brush down the sides. Remove from heat.
Add in the cold cubed butter and stir with a wooden spoon. The mixture will foam up. Gradually add the cream, vanilla and salt. Stir until mixture is smooth.
Transfer mixture into a medium bowl and place the bowl in a larger bowl of ice water to cool for about 20 minutes. Stir occasionally.
Once cool set aside 1/3 cup of the caramel to drizzle on top of your iced cake or cupcakes.
Place cooled caramel in a mixing bowl and add softened butter. Beat on medium speed until combined. Add in icing sugar gradually, beating well after each addition.
Use immediately as icing will harden.