Zutaten für Caramel Icing
- Heavy Whipping Cream
- 4 ounces cream cheese, softened
- 1 cup granulated sugar
- 2/3 cup water
- Unsalted Butter
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Zubereitung von Caramel Icing
- In a small bowl, whisk together the heavy whipping cream and softened cream cheese until completely smooth and creamy.
- In a heavy-bottomed medium saucepan, combine the granulated sugar and 2/3 cup of water.
- Stir over medium-low heat until the sugar dissolves completely. Do not stir unnecessarily once the sugar is dissolved.
- Increase the heat to high.
- Boil the syrup without stirring, swirling the pan occasionally. Use a pastry brush dipped in water to gently brush down the sides of the pan to prevent crystallization. Continue boiling until the syrup turns a deep amber color (about 10-12 minutes).
- Carefully and slowly whisk in the cream cheese mixture. Be cautious as the hot caramel will bubble.
- Add the 4 tablespoons of unsalted butter.
- Whisk vigorously until the mixture is smooth and glossy (about 1 minute).
- Remove the saucepan from the heat.
- Let the caramel icing cool for 10 minutes, whisking occasionally to prevent a skin from forming.
- This recipe yields enough caramel icing for one 9-inch layer cake, with some leftover for drizzling or serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
1800g
Fat
720g
Carbs
153g
