Friday, June 5, 2015
Salted Caramel Frosting
Salted Caramel Frosting:
1/2 cup (1 stick) salted butter
1 c. dark brown sugar
1 (8 oz.) cream cheese softened
1/3 c. heavy cream
3 T. strong coffee (optional)
2-3 c. powdered sugar sifted (add more or less to your desired sweetness)
Additional pinch of salt as needed
Frosts approx. 24 cupcakes or 2 9" layer cakes
Melt butter, dark brown sugar and heavy cream on stove. Allow caramel to bubble and boil. Keep bubbling and stirring on stove for 3 minutes. Remove from heat and stir in salt. Allow to cool completely at room temperature. Do not put caramel in the refrigerator to cool.
Once the caramel is not warm. Beat in the softened cream cheese with 3 T. coffee and sifted powdered sugar. Add caramel mixture and blend. Can be made ahead store in sealed container in fridge. Bring to room temperature to frost.