Total Time
40mins
Prep 30 mins
Cook 10 mins

Caramel AND Cream Cheese!!! As an idea, decorate top of cake or cupcakes after frosting with chocolate covered espresso beans.

Ingredients Nutrition

Directions

  1. Combine the sugar, water and corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
  2. Cover the saucepan and let it cook over medium heat for 3 minutes. Do not open lid.
  3. After 3 minutes, remove the lid, increase the heat to medium and bring to a boil.
  4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn. Stirring forms sugar crystals and it will become grainey.
  5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
  6. Carefully pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot. Stir the mixture; add the butter, lemon juice and salt. Stir, again, until combined.
  7. Pour caramel into a heat-proof measuring cup. Stir occasionally and allow to cool until thickened and warm to the touch, about 20 minutes.
  8. Beat butter and cream cheese at medium speed until creamy.
  9. Add 4 cups sifted powdered sugar into the butter/cream cheese mixture and beat to combine.
  10. Add 3/4 cup of the prepared salted caramel and beat to combine.
  11. Add additional powdered sugar until the frosting is the sweetness and consistency desired.