Caramel cake frosting is made by cooking brown sugar and butter until it crystallizes. It can be whipped with cream and powdered sugar, or combined with caramel gummies and heavy cream. It can be used as a glaze or piped onto cupcakes.
Caramel cake frosting is the frosting used to decorate caramel-flavored cakes and cupcakes. This unique taste is achieved by cooking brown sugar and butter until the mixture has begun to brown and crystallize. These foods can be combined in any amount to create a thick, fluffy glaze or a thin, pourable glaze that hardens easily.
The frosting can be whipped together with brown sugar, butter, heavy whipping cream, and powdered sugar. The butter and brown sugar can be melted together on a hot burner until bubbling. While this mixture is cooking, it is important to stir it constantly with a wooden spoon. This prevents the sugar from burning to the bottom of the pan, while still allowing the ingredients to hold a high heat and achieve their signature caramel flavor.
Once the sugar and butter have mixed properly, you can add other ingredients. Heavy whipped cream, sugar and vanilla can be mixed together with the melted sugars using an electric mixer. Only a whisk attachment should be used to beat the icing to allow air to penetrate the mixture and create a light, fluffy confection. This type of caramel cake icing should be used immediately because the ingredients tend to harden quickly once mixing is complete. It can be poured over cake layers and spread evenly with a plastic spatula or cake knife.
To create a quick version of caramel cake frosting, cooks can combine caramel gummies and heavy whipping cream in the microwave. This mixture should be stirred every 30 seconds until both ingredients are completely dissolved and combined. Alternating with the confectioner’s sugar, this caramel base can be poured into a mixing bowl with softened butter and beat on medium speed until blended. This type of icing tends to hold a thicker stiffness than traditional caramel icing and can be piped onto cupcakes or used as a cut border along cakes.
Caramel cake frosting can be made into a bundle and sterling cake frosting by diluting it slightly. The amounts of butter and brown sugar are reduced by two-thirds and the heavy whipped cream is replaced with milk. The sugar, butter and milk are brought to a boil, similar to the standard cake icing variety, and blended together by hand with vanilla and confectioner’s sugar using a flexible scraping spoon. Once all of the ingredients have been combined, they should be poured immediately over the cooled bundle or pound cake in gentle back-and-forth motions so the icing drips slightly down the sides.
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