Wednesday, September 15, 2010

Caramel Frosting

When I made the apple cupcakes from my last post I decided to frost them with caramel frosting.  Who can resist a caramel apple? 

Start by making a salted caramel sauce.  I found the recipe for this sauce on mytartlett.com

Combine 1/3 cup of water and 1 1/4 cups of sugar in a saucepan.

Heat until the sugar is dissolved.  Almost there.

Now we're there.  If you look closely you can see the tiny bubbles forming on the bottom of the pan.  If you can see the bottom of the pan, the sugar is dissolved.

Add 1 stick of salted butter.  If you don't have salted, like I did, use unsalted and add about 1/4teaspoon of salt.
Let this boil until it turns a nice, golden caramel color.  It takes quite a while.  Stir it periodically.

When it reaches this color, add 2/3 cup of heavy whipping cream.  Pour it in slowly and stir.  Be forewarned, it gets very bubbly and can splatter as you add the cream.  Sorry, no picture of this step, oops.
Here it is with the cream all stirred in.  The bubbling has ceased.  Bring it back to a boil and cook for 20-25 minutes or until it is the consistency of ice cream topping.

Pour it into a jar or any container with a lid and refrigerate.  It needs to cool to at least room temperature.  OK, so I didn't wait quite that long. 

Add about 1 cup of caramel sauce to a batch of my favorite frosting.  I'll put the ingredients below.  You can find a detailed post about this frosting here.  You'll have some caramel sauce left over!  You could add a spoonful of it to your coffee each morning...or pour it on ice cream...or dip apples in it...or lick it off the spoon...oh, the possibilities.

My Favorite Buttercream

2 c. and 3 Tbs shortening
1/4 tsp salt
2/3 c. sour cream
2 tsp vanilla
1/2 tsp almond extract
1/2 tsp butter flavor
1/2 c. dry coffee creamer
2 lbs. powdered sugar

Add 1 cup of caramel sauce for caramel frosting.

Hope you like it!

--Frostine

P.S. Make sure you check back early next week.  I have an exciting surprise for all of you!