For the perfect salty glaze to our Apple-Spice Bundt Cake, whip up an easy batch of caramel frosting. The chai-inspired cake is the perfect base for a sweet-salty frosting that won't overpower the multitude of spices. The flavors of this dessert are effortlessly seasonal and the perfect Autumn dessert for entertaining.
1/2 cup packed light brown sugar
1/4 cup heavy cream
1/4 cup salted butter
1 teaspoon vanilla extract
1 1/4 cups (about 5 oz.) powdered sugar, sifted
How to Make It
Bring brown sugar, cream, and butter to a boil in a 2-quart heavy saucepan over medium, whisking constantly; boil, whisking constantly, 1 minute.
Remove pan from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth. Gently stir until mixture begins to cool and thicken, 4 to 5 minutes. Use immediately.
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This made a perfect caramel icing - not too runny like others I have tried. Just be careful that you don't take too much time whisking in the powdered sugar after removing from the heat. I did, so icing the cake felt like I fire drill to do it before it dried completely.
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