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1
Bring 4 cups sugar and the water to a boil in a medium saucepan over medium heat, stirring until the sugar has dissolved, about 8 minutes; wash down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming.
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2
Raise heat to high; gently swirl the pan (do not stir) until the caramel is a deep amber color, about 10 minutes.
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3
Remove from heat.
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4
Meanwhile, heat the cream and remaining cup sugar in a small saucepan over medium heat until the sugar dissolves, stirring frequently, about 5 minutes.
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5
Turn off heat; cover, and set aside.
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6
As soon as the caramel is the desired color, add the hot cream mixture in a slow, steady stream, stirring to combine.
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7
Be careful, as the caramel may splatter when the hot cream is added.
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8
Stir in the vanilla, and continue stirring until the mixture no longer bubbles.
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9
Prepare an ice-water bath.
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10
Transfer the mixture to the bowl of an electric mixer, and place in the ice bath, stirring until it is cool.
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11
Transfer the bowl to the mixer; using the paddle attachment, beat on medium speed 5 minutes.
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12
With the machine running, gradually add the butter, a few pieces at a time, beating to incorporate fully.
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13
Let the frosting stand 20 minutes to thicken before using.
