Caramel Frosting
Frosts tops and sides of 2 (9-inch) cake layers.
3 cups light brown sugar, packed
1 cup half-and-half cream
5 tbsp butter, at room temperature
1 tsp vanilla extract
Cook sugar and cream, stirring, until sugar dissolves. Continue cooking to 234 F (syrup forms a very soft ball in cold water).
Remove from heat, add butter and cook without stirring until bottom of saucepan feels lukewarm.
Add vanilla and beat until frosting is creamy and barely holds its shape. Spread quickly on cake before frosting hardens.
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