Caramel Icing

1. 1

   Caramelize 1/2 cup sugar by melting it in a heavy saucepan until it becomes a golden brown syrup.

2. 2

   Add boiling water slowly, stirring constantly.

3. 3

   In a second saucepan, stir together the remaining sugar, cream and butter.

4. 4

   Warm cream mixture over low heat.

5. 5

   Pour caramelized sugar into cream mixture and cook to the soft ball stage (240u00b0).

6. 6

   Cool to 140u00b0.

7. 7

   Beat to spreading consistency and spread on a cooled cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.