- Consistency adjustment: If the frosting is too runny, add more powdered sugar to thicken it. If it’s too stiff, add a little milk to loosen it up.
- Make ahead: This frosting can be made ahead of time and stored in the refrigerator for up to a week. Just make sure to bring it to room temperature before using, and re-whip it for a smooth consistency.
- Salted caramel version: If you love salted caramel, add an extra pinch of sea salt to the frosting for that perfect sweet-and-salty balance.
- Use a hand mixer: If you don’t have a stand mixer, a hand mixer works just as well! Just be sure to mix the frosting until it’s fluffy and smooth.
- For a thicker, more stable frosting: You can chill the frosting for 15-20 minutes before using it to make it easier to spread, especially for intricate piping work.
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk or cream
- 2 cups powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
- In a saucepan over medium heat, melt the butter.
- Stir in the brown sugar and cook, stirring constantly, until the sugar has completely dissolved and the mixture is smooth. This should take about 2-3 minutes.
- Add the milk or cream to the sugar mixture and bring it to a gentle boil, stirring continuously. Allow it to boil for about 2 minutes while stirring, then remove it from the heat.
- Let the caramel mixture cool for a few minutes, then stir in the powdered sugar and vanilla extract until the frosting is smooth and creamy. You can add more powdered sugar if you desire a thicker consistency.
- Once your caramel frosting is ready, you can use it to frost your cake or cupcakes. Be sure to wait until the cake is completely cool before applying the frosting.
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Tips & Variations:
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