Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.
I read the previous reviews and made a few changes based on them (and based on lack of attention to detail), resulting in a delicious, fluffy, subtle caramel icing. I accidentally bought thickened cream instead of whipping cream and I put all the butter in with the brown sugar. I boiled the caramel for longer than recommended as I thought that might help with the thickening and give more flavour, which it did seem to do :)
This recipe was delicious don't get me wrong but the caramel flavor unfortunately didn't come through for me. It just tasted like cream cheese frosting which isn't a bad thing. It was also pretty thin and I had to refrigerate it completely to get it firm enough.
Great tasting! Not too sweet, not too thick. It is a bit on the thinner side because you have to refrigerate the cake this recipe pairs with. I didn't mind at all. Love the caramel. Thinking of using the caramel as a syrup for a plain cake.
really yummy, but came out a little thinner than i'd like, so i had to add more powdered sugar and chill for awhile. also, a little time intensive (mainly b/c you have to wait for the brown sugar mixture to cool).
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