This caramel frosting seems to go with just about any cake or cupcakes.
I hope you like it.
3oz (95g) butter, softened
4oz (125g) brown or muscovado sugar
2oz (60g) golden syrup
4fl oz (125ml) cream
18oz (500g) confectioners (icing) sugar
In a heavy-based saucepan combine the butter, sugar, golden syrup and cream. Place over a low heat and stir continuously until the sugar has dissolved.
Turn the heat up to high and boil for approx 5 minutes.
Remove from heat and cool to room temperature.
When mixture is cool, add half of the sifted confectioners sugar and using an electric mixer, beat until the mixture is light and fluffy. This will take 3-4 minutes.
Add the remaining confectioners sugar and beat further a further 3-4 minutes until the mixture is of a spreadable consistency.
I have often cut down the quantity of confectioners sugar so that it is still slight runny and served the frosting as a rich caramel sauce over ice-cream.Hi Jackie
Thanks so much for sending in your caramel frosting recipe.
I love the idea of serving it on ice-cream!
Thanks again for sharing your recipe.