This Silky Caramel Frosting is such a delicious chocolate frosting, perfect for cakes and cupcakes.
It has a silky texture and a mouthwatering caramel flavor.
Silky caramel frosting
- 1 cup (225 g) regular sugar
- 3 tablespoons + 1 teaspoon (50 ml) water
- 1 1/2 cup (350 ml) heavy cream
- 16 oz. (450 g) dark chocolate chips or chopped dark chocolate (55-70 % cocoa solids)
- 2 cups (450 g) unsalted butter, cut into cubes
Put the sugar and water into a small pan. Place on a medium heat and stir until the sugar is dissolved.
When the sugar is dissolved – stop stirring. Bring to the boil and leave to simmer until golden brown, this will take about 10 minutes.
Heat the cream in another pan until just boiling. Remove from the heat and carefully pour into the caramel. Stir until smooth and leave to cool for 3 minutes.
Put the chocolate into a mixing bowl and pour over the caramel.
Leave for 1 minute and stir until the chocolate is melted and the mixture is smooth.
Start the mixer and mix on low speed until the mixture has cooled down and the bowl is no longer warm to the touch.
Add the cubed butter and continue mixing until the frosting is nice and fluffy, about 2 minutes.
You can add some coffee for a mocca inspired flavour.
The longer you mix, the paler the color will get. If you want a dark color – don’t overmix.
This recipe is enough for a 3-layer 8-inch (20 cm) cake, or as topping for about 40 cupcakes.
If the frosting seems too runny, put it in the refrigerator for a few minutes and then mix some more.