How to Make Caramel Frosting

Boy, this frosting is sweet. We don't recommend that you eat it before a trip to the dentist. Yields about 3 cups.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 2 c. packed brown sugar
• 1 c. heavy cream
• 3 tbsp. unsalted butter
• 1 1/2 tsps. vanilla
• Groceries
• Candy Thermometer
• Plastic Wrap
• Saucepans
• Mixing bowls
• Hand Mixers

1. Combine brown sugar and heavy cream in a medium-sized saucepan.
2. Cook, stirring continuously, over medium heat, until the mixture just starts to simmer.
3. Stop stirring, cover and simmer for 2 more minutes so that the sugar dissolves.
4. Uncover the saucepan, and, using a wet pastry brush, wipe away any sugar crystals still clinging to the side of the pan.
5. Cook the mixture, uncovered, until it reaches 238 degrees F on a candy thermometer.
6. Remove from heat and add the butter without stirring.
7. Set aside and let the mixture cool to a temperature of 110 degrees F, about 45 to 60 minutes.
8. Add vanilla and beat until the frosting cools and has thickened enough to spread. Use immediately.

Tips & Warnings

• If frosting isn't thick enough, put the pan in a bowl of ice water and beat the frosting until it is spreadable.
• If the frosting is too thick, thin it by adding a little heavy cream.
• If you don't want to use the frosting immediately, you can store it up to one week at room temperature, about three weeks in the refrigerator, or up to six months in the freezer. Make sure to cover the surface of the frosting with a layer of plastic wrap if you won't be using it immediately.