So, I’m three cakes into my cake a month challenge.
Well, it is not so much a challenge as it is completely
necessary if I plan on making a wedding cake come September.
Last weekend for Mike and Lindsey K’s engagement party I
decided to attempt my first layered cake since there would be fifty people at
the event.
It may have been a little lopsided, and disproportionate, but
it was damn tasty.
So tasty, that this might have to be the frosting at the
wedding.
That tasty.
I’m fairly certain that this frosting is so versatile that it
would be good on any type of cake.
Don’t quote me on that, but it was delicious on this chocolate cake and even tasty on my finger.
You will need…
2 sticks butter at room temperature
8 ounces of cream cheese at room temperature
2-3 cups powdered sugar
1 cup salted caramel
Start by combining the butter and cream cheese in the bowl of
a stand mixer or in a large bowl if you are using a hand beater.
Beat them together over medium-high speed until they are completely
creamed.
Slowly add 2 cups of the powdered sugar into the butter and
cream cheese until it completely combined and smooth.
Add 1 cup of the salted caramel and beat well to combine.
Add in any additional powdered sugar if you would like it to
be sweeter.
Gently slather that caramel goodness all up and down your
cake.
Be gentle when frosting so that little cake bits don’t break
off and get into your frosting.
Make sure your family isn’t around while frosting or you
mysteriously will run out before the cake is finished.
Love and Beer Floats
Angela
Salted Caramel Frosting
2 sticks butter at room temperature
8 ounces of cream cheese at room temperature
2-3 cups powdered sugar
1 cup salted caramel
Start by combining the butter and cream cheese in the bowl of
a stand mixer or in a large bowl if you are using a hand beater.
Beat them together over medium-high speed until they are completely
creamed.
Slowly add 2 cups of the powdered sugar into the butter and
cream cheese until it completely combined and smooth.
Add 1 cup of the salted caramel and beat well to combine.
Add in any additional powdered sugar if you would like it to
be sweeter.
I am so impressed that you are taking on the task of making a wedding cake! I, too, am cake-challenged when it comes to producing visually pleasing decorations. I only recently learned about the 'crumb layer' of frosting. You are supposed to do a thin layer first and let it harden a bit to keep the crumbs out of the second (outer) layer. Tried it last night and it worked like a charm.
ReplyDeleteTrish! Thank you! That is so helpful!!!
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