This scrumptious, rich caramel icing works well on coffee cake or chocolate cupcakes.
12 people made this
225g dark brown sugar
4 tablespoons single cream
1 pinch salt
1 teaspoon vanilla extract
250g icing sugar
30g chopped pecans (optional)
Method Prep:10min › Cook:15min › Extra time:15min › Ready in:40min
Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to the boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in cream and salt and return to the boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
Gradually beat in icing sugar with an electric mixer until smooth, being careful not to over-beat. If the icing becomes too thick, hot water can be added to thin it out. Spread over a cooled cake or cupcakes and sprinkle with pecans. Allow the icing to set before serving, about 15 minutes.