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Burnt Caramel Icing

Makes about 2 cups
Calories:

Ingredients

  • cups sugar
  • ½ cup unsalted butter (1 stick)
  • 1 cup heavy cream plus more if needed to loosen
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon fine sea salt

Instructions

  • In a heavy cast-iron skillet, heat ½ cup of the sugar over medium-high heat. Stir until dissolved, then do not stir again; simply shake the pan occasionally until the mixture reaches the caramel stage 320°F to 335°F on a candy thermometer.
  • Meanwhile, in a heavy saucepan, combine the remaining 2 cups sugar, the butter, and the cream. Bring to a boil, stirring occasionally.
  • When the sugar reaches the caramel stage, immediately pour it into the cream mixture and stir to combine. Cook over medium heat, stirring once or twice, until the mixture reaches the soft-ball stage, 232°F to 240°F. Remove from the heat; add the vanilla and salt and stir to combine. Place on a rack and set aside until just cool enough to touch, 10 to 15 minutes.
  • Transfer the mixture to the bowl of a heavy-duty mixer fitted with the whisk attachment. Beat on high speed until creamy, 5 to 7 minutes.
  • I’ll be honest, this icing is a bear. That’s why caramel cakes are so special. A couple of helpful hints: when you are ready to frost the cake, place the bowl of icing in a bowl of warm water to keep it loose and fluid. Also, if it starts to set too firmly, you may need to add warm heavy cream to loosen it. That, holding your tongue right, and practice are the keys to a successful caramel icing