Like the classic caramel frosting, this one hardens quickly, so cool the cake layers before you start to make it.
1 cup butter
1 cup firmly packed light brown sugar
1 cup firmly packed dark brown sugar
1/2 cup heavy cream
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
How to Make It
Bring first 3 ingredients to a rolling boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly (about 7 minutes).
Stir in cream, and bring to a boil; remove from heat. Pour into bowl of a heavy-duty electric stand mixer. Gradually beat in powdered sugar and vanilla at medium speed, using whisk attachment; beat 8 to 12 minutes or until thickened. Use immediately.
Test Kitchen Tip: Don't panic if you overbeat the frosting. Thin to a spreadable consistency by adding 1 to 2 tsp. hot water.
This cake is awesome, but the caramel frosting should only be brought to a roiling boil for about a minute, then add the heavy cream. Mine got too sugary, so I had to make more Cream Cheese Frosting and use it instead. The cake itself was fantastic. Can't wait to try it again.
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