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Monday, January 23, 2012

Caramel Cream Cheese Frosting

This frosting is what I iced the Pumpkin Spice Cake with that I told you about last week. This frosting is divine and is less intimidating than it looks. Let me walk you through it!

Here's the caramel, just finished.

And here's the finished icing, just try not to eat it all with your fingers!!

Caramel Cream Cheese Frosting
-1 lb powdered sugar, divided
-1/2 cup + 1 tablespoon whipping cream
-1 teaspoon vanilla
-1/4 teaspoon salt
-1 8oz. package cream cheese, softened
-1/2 stick butter (1/4 cup), softened
Heat 1/2 cup of sugar for two minutes on medium heat, until melty and starting to turn amber. Stir in 1/2 cup cream, vanilla, and salt, and then stir in the last of the cream. When you stir in the cream, the caramel may seem like it is seizing up, getting grainy, and being ruined- just keep stirring and it will come out beautiful and smooth! Let the caramel cool completely before using.
Beat the butter and cream cheese together, and beat in the remaining powdered sugar. Then beat in the cooled caramel! Adjust for texture by adding little bits of powdered sugar and milk or cream.

And here are the iced cupcakes!! I really hope you try them, they're delicious for any time of year!

Savor it!
love, rue

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