Make the caramel syrup first. Let the syrup cool to room temperature before making the frosting. Use unsalted, room temperature butter. The beauty of this recipe lies in its flavour. Its caramelized butter flavour yet it's not overly sweet. I developed it for the caramel cake, but it would be equally delicious on a spice or a pumpkin cake.
CARAMELIZED BUTTER FROSTING
1/4 +1/8 cup unsalted butter 1/2 tsp lemon juice
2 Tbsp caramel syrup
2-1/4 cups icing sugar,
2-3 Tbsp sour cream
salt to taste
• Cook the butter until brown.
• Pour through a fine meshed sieve into a heatproof bowl and set it aside to cool.
• Set out the rest of the ingredients.
• Sift the icing sugar.
• Pour cooled brown butter into a medium sized mixer bowl.
• Add the lemon juice and the caramel syrup.
• Begin to add the icing sugar a little at a time.
• When the mixture looks too chunky to take any more add from the sour cream.
• Repeat until frosting is smooth and all the sugar has been incorporated.
• Add salt to taste.
• Caramelized butter frosting will keep in fridge for up to a month.
• To smooth out from cold, microwave a bit, then beat until smooth and light.
