I made this frosting for a fresh banana cake a few months ago, and it was AMAZING. I didn’t alter the recipe. I really have no reason for posting this recipe, aside from the fact that I don’t want to lose it.
Caramel Icing:
(recipe from Penzey’s Spice Catalog, Spring 2011)
1 Cup butter
1 Cup firmly packed light brown sugar
1 Cup firmly packed dark brown sugar
1⁄2 Cup whipping cream
4 Cups powdered sugar, sifted
2 tsp. double strength vanilla
For the icing: This is not an easy icing because it hardens so quickly. “Be readyto pour it on! Actually have the first layer on the serving plate and the other layer(s) at hand and ready to go BEFORE you begin making the icing.” Also, the recipe given here is a double recipe. If you don’t care for quite as much icing you may cut the recipe in half.
Melt the butter and brown sugars over low heat until dissolved, stirring constantly. Add the whipping cream and bring to a boil over medium heat, stirring constantly for about 7 minutes. This will burn easily so do not leave it unattended. Remove from the heat. Pour into the bowl of an electric stand mixer. Gradually beat in the powdered sugar and VANILLA at medium speed with the whisk attachment. You can also use a hand mixer with the thinnest beaters. This will take about 6-10 minutes and then it will begin to thicken. If it suddenly gets too thick you may thin with 2 TB of hot water. Once it starts to thicken pour it on the cake immediately. Do not worry about making the top pretty before you frost the sides, just pour it on and smooth the first layer, repeat with the second and quickly do the sides before it all hardens up! Even with your best efforts, there may be a bit of hardened icing left in the bowl—it is like delicious caramel candy, so enjoy it!