Caramel Frosting

This recipe for caramel frosting, which goes with Dr. Maya Angelou's caramel cake, can be found in her new cookbook, "Hallelujah."

  • Yield: Makes enough for one 8-inch cake
Caramel Frosting

Source: The Martha Stewart Show, November Fall 2007

Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1 package (16 ounces) confectioners' sugar
  • 1/2 cup heavy cream, plus more if needed
  • 1 tablespoon pure vanilla extract
  • Pinch of salt

Directions

  1. In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind; let cool.

  2. In the bowl of an electric mixer fitted with the paddle attachment, add confectioners' sugar, vanilla, salt, and butter. With the mixer on low, slowly add cream; beat until smooth. If frosting seems too thick, stir another tablespoon cream into the mixture.

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