This rich, thick, creamy caramel frosting goes wonderfully on chocolate cake or cupcakes.
Prep: 5 min Chill: 20 minutes Cook: 10 min Total: 35 min Yields about 1 1/2 cups
2 cups brown sugar
1 cup heavy cream
In a small saucepan, whisk together brown sugar and heavy cream until sugar has completely dissolved.
Cover and cook over medium heat until just starting to steam to ensure that sugar has completely dissolved.
Uncover and cook without stirring until sauce reaches 238°F to 240°F on an instant read thermometer.
3 tablespoons butter
Remove from heat and add butter, stirring to combine.
Let rest on the counter until reaches 110°F on an instant read thermometer, about 20 minutes.
1 ½ teaspoons vanilla extract
Add vanilla and whisk, beating the icing until it is thick and creamy. If it becomes to thick, thin it with 1 teaspoon of heavy cream.
Spread on top of cake or cupcakes.
Licensed from https://www.makebetterfood.com/recipes/caramel-icing/