Total Time
30mins
Prep 30 mins
Cook 0 mins

Bon Appétit December 2002

Ingredients Nutrition

Directions

  1. Whisk whipping cream and cream cheese in small bowl until smooth.
  2. Combine sugar and 2/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 10 minutes.
  3. Slowly and carefully whisk in cream cheese mixture (caramel mixture will bubble vigorously). Add butter; whisk until mixture is smooth, about 1 minute.
  4. Remove from heat; cool caramel icing 10 minutes, whisking occasionally.
  5. Makes enough for one 9 in layer cake, plus leftovers for serving.

Reviews

(1)
Most Helpful

I made this for PAC Spring 2008. This was absolutely delicious and rich but can you go wrong with caramel, cream, butter and cream cheese? Definitely a recipe I will save for very special occasions, given the fat content. Thank you for posting this decadent icing!

J. Ko May 02, 2008

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