Caramel frosting
part 1
On medium heat, melt 1/2 cup unsalted butter* and 1cup brown sugar (brown sugar =1 cup white sugar+1 tbsp molasses, whisked together until fully incorporated and there are no clumps of molasses).
Add 5tbsp heavy cream, and whisk until dissolved.
Add 1/4 tsp salt, and whisk a little more.
Let the mixture bubble for 2 minutes, whisking every 20 seconds.
Pour into temp safe mixing bowl, let cool for 30 mins
part 2
slowly beat in
2 cups confectioner’s sugar
and possibly up to 3 tbsp of heavy cream to reach desired consistency.
Don’t add the cream until the sugar is fully mixed in, and make sure to scrape the bowl a few times before you add any cream.
*If you’re using salted butter, don’t add the 1/4 tsp salt.
Each cup of salted butter has approximately 1/2 tsp of salt in it.
After you’ve made this once, feel free to add a pinch of salt.