1/2 cunsalted butter, (1 stick)
2 cdark brown sugar, firmly packed
1 tspvanilla extract
3 cconfectioners' sugar, sifted, (up to 4)
8 to 10 Tbspheavy cream
How to Make Caramel Frosting
- Melt butter in a cast-iron skillet or heavy saucepan set over medium-high heat. Add brown sugar and salt, stirring until sugar is completely melted. Transfer sugar mixture into mixing bowl and, using an electrical mixer on low speed, beat in vanilla. Add confectioners' sugar, about 1/2 cup at a time, alternately with heavy cream, beginning and ending with confectioners' sugar. Mix until well blended after each addition, and scrape down sides of bowl as needed. Continue beating until frosting becomes spreadable. If too thick, add a little more cream; or, if too thin, add a little more confectioners' sugar.
- To frost cake: When cake has cooled completely, spread frosting over one layer of cake, top with second layer, then cover top and sides of entire cake with remaining frosting.
Makes one 9-inch 2-layer cake, or about 10 to 12 servings.