When it came time to decide which option I should do for the Cupcake Roundup, I knew it had to have this frosting! I made this frosting for a client’s butterscotch cake and it was totally to die for! Hubby, who is not a fan of frostings of any kid, was in pure happiness with it. I knew then, we had a keeper.
The recipe came from Martha Stewart but in time I will adapt it and bastardize it so much it becomes almost unrecognizable. But I will always know in my heart, Martha is the one who started the best frosting ever.
This recipe was used before but now posted as they are part of my entry for the Cupcake Project & Scoopalicious‘ 2010 Ice Cream Cupcake Roundup. (posted separately).
Caramel Cream Cheese Buttercream Bliss
12 ounces unsalted butter (3 sticks), 1 stick left whole, 2 sticks cut into small pieces, softened
2 cups packed dark-brown sugar
1 cup heavy cream
1/2 teaspoon coarse salt
20 ounces cream cheese, softened
1/2 cup confectioners’ sugar, sifted
1. Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes.
2. Add brown sugar, cream, and salt, stirring until sugar dissolves.
3. Bring to a boil, whisking constantly, and cook for 3 minutes.
4. Transfer to a mixer bowl, and let cool.
5. With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated.
6. Raise speed to medium, and beat for 2 minutes.
7. In another bowl, beat cream cheese and confectioners’ sugar on medium-high until fluffy and smooth, about 3 minutes.
8. Add brown-butter mixture to cream cheese, and beat until smooth.
9. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).
2. Add brown sugar, cream, and salt, stirring until sugar dissolves.
3. Bring to a boil, whisking constantly, and cook for 3 minutes.
4. Transfer to a mixer bowl, and let cool.
5. With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated.
6. Raise speed to medium, and beat for 2 minutes.
7. In another bowl, beat cream cheese and confectioners’ sugar on medium-high until fluffy and smooth, about 3 minutes.
8. Add brown-butter mixture to cream cheese, and beat until smooth.
9. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).
