Caramel Buttercream Frosting

 “The icing on the cake” expression says it all. It is used to describe over the top things or what makes them over the top and no wonder as the icing (frosting) is what makes a cake. 
For the spice cake I made I tried this recipe for Caramel Butter Cream Frosting. I think I got it from Southern Living but as I have had it for awhile I am not sure. It is excellent though a little time consuming to make. I will save it for when I want a special cake just because of the time and labor involved, maybe. 

 The thing that takes the most time is that you make the caramel and it needs to cool for an hour. However if you do this while the cake is baking they can both cool at the same time. Never frost a hot or warm cake unless the recipe calls for it as the icing will disappear into the cake.  Do Not stir the caramel in the pan after it comes to a boil or it will sugar on you, just gently swirl it in the pan once or twice. Once it starts to darken it will go quickly so at that point you need to keep an eye on it.

Caramel Buttercream Frosting

• 1 cup granulated sugar 
• 1/3 cup water 
• 1/3 cup heavy cream 
• 1/4 cup butter, chilled and cut into 1⁄2-inch pieces 
• 1 cup butter, softened 
• 4 ounces cream cheese, softened 
• 1/2 teaspoon vanilla extract 
• 1/4 teaspoon salt 
• 4 cups unsifted powdered sugar, divided
• Prepare the Caramel for the Buttercream: Place granulated sugar and water in a small saucepan; cook, stirring often, over medium-high, until sugar dissolves, about 1 minute. Bring to a boil over medium-high. Cook, without stirring but swirling pan occasionally, until mixture is deep amber in color, about 10 minutes. Remove from heat; quickly add cream in a thin, steady stream, stirring constantly with a wooden spoon. Stir in chilled butter until mixture is smooth. Transfer caramel to a small bowl to cool completely, about 1 hour.

Beat softened butter and cream cheese in bowl of a heavy-duty stand mixer on medium speed until creamy, 3 minutes. Stir in vanilla and salt. Gradually add 2 cups of the powdered sugar, beating on low speed until smooth, 2 minutes. Add cooled caramel; beat on medium speed until combined, 2 minutes. Gradually add remaining 2 cups powdered sugar, beating on low speed until combined. Add more powdered sugar if needed.