Caramel Pecan FrostingPosted: March 29, 2010
I had some leftover cupcakes in the freezer incase I needed a last minute dessert. Well a last minute opportunity came up and I decided to top them with this fabulous, but oh so rich caramel frosting! It was quite easy to make and was perfect on these deep dark chocolate cupcakes!
1/2 cup (1 stick) butter, softened
1 cup packed dark brown sugar
1/3 cup heavy cream, plus more as necessary
1 tablespoon pure vanilla extract
1 (16-ounce) box confectioners’ sugar
Melt butter in small saucepan. Add brown sugar and 1/3 cup cream. Cook over medium-low heat until the sugar is dissolved, about 2 minutes.
Remove from heat and add vanilla. Transfer to a large bowl.
Using a handheld electric mixer, beat in confectioners’ sugar a little at a time until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is as desired.