Ingredients
Equipment
Method
Instructions
- In a medium saucepan, melt the 1/2 cup of salted butter over medium heat. Once melted, reduce the heat to low to prevent burning.
- Add 1 cup of tightly packed light brown sugar to the melted butter. Stir continuously until the sugar is completely dissolved and the mixture begins to bubble.
- Slowly pour in 1/3 cup of cold heavy cream while continuously stirring. This will create a smooth and creamy texture. Be careful of any bubbling!
- Stir in 1/8 teaspoon of table salt. This will enhance the flavor and balance the sweetness of the icing.
- Allow the mixture to simmer for about 2-3 minutes, stirring gently. This process helps to thicken the icing and deepen the caramel flavor.
- Once thickened, remove the saucepan from the heat. Let it cool for a few minutes before moving onto the next step.
- In a mixing bowl, combine 2 to 2 1/2 cups of sifted powdered sugar. Gradually pour the cooled caramel mixture into the bowl while whisking until smooth and creamy. If the icing is too thick, add 1 to 2 tablespoons of heavy cream to reach your desired consistency.
- Your caramel icing is now ready to be used! Drizzle it over cakes, cupcakes, or even pancakes for a delightful treat.
Notes
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Reheat gently in the microwave to restore creamy consistency.
- For a dairy-free version, use vegan butter and coconut cream.