Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Caramel Buttercream Frosting for Brown-Sugar Layer Cake 3.1 (172) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 8, 2018 Print Rate It Share Share Tweet Pin Email Photo: Francesco Lagnese Prep Time: 40 mins Total Time: 50 mins Yield: 7 cups Use this rich butterscotch-flavored frosting to decorate Martha's spectacular Brown-Sugar Layer Cake or any dessert you please. Ingredients 2 ¼ cups sugar, divided ½ cup water ½ cup heavy cream 9 large egg whites, room temperature 6 sticks unsalted butter, room temperature, divided 1 ½ teaspoons pure vanilla extract Directions Combine 1 1/4 cups sugar and the water in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Brush down sides of pan with a damp pastry brush, and cook, without stirring, until dark amber. Remove from heat, and gradually stir in cream until completely smooth. Whisk together remaining sugar and the egg whites in the bowl of a mixer set over a pot of simmering water. Whisk until sugar dissolves and mixture is warm. Transfer bowl to a stand mixer fitted with the whisk attachment, and whisk on medium-high speed until fluffy and cool and stiff peaks form, about 10 minutes. Add butter, 2 tablespoons at a time, whisking well after each addition. Whisk in vanilla. Slowly pour in caramel with mixer on medium speed, and whisk until completely incorporated. Continue to whisk until smooth, about 3 minutes. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth. Cook's Notes Frosting can be frozen for up to one month. Rate it Print