Glossy Caramel Icing

Do not let the sugar get too hot while melting; the hotter caramel is, the more it will harden when it cools, making the cake difficult to slice.

  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living, May 1997


  • 1 1/2 cups sugar
  • 3/4 cup heavy cream


  1. Place sugar in a large skillet over medium heat. Let cook until it begins to melt and turns golden, 2 to 3 minutes. As sugar melts, stir with back of a wooden spoon if needed, until amber colored, and registers about 310 degrees on candy thermometer, 3 to 4 minutes.

  2. Slowly pour cream into skillet; be careful as you pour, because it will splatter. Reduce heat to medium low, stirring with a wooden spoon. Continue stirring; hardened caramel will melt into cream and become soft and liquid. Change to a whisk; continue stirring slowly to minimize bubbles until completely smooth, 1 to 3 minutes. Remove from heat, and let cool slightly, 3 to 4 minutes. Pour icing directly onto chilled prepared cake. If caramel becomes too stiff to pour, warm over a double boiler.


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