Sunday, February 24, 2013
Makes about 6 cups of frosting
Prep time: 10 minutes
3/4 cup Homemade Caramel, or good quality thick caramel sauce (recipe here)
4 cups Powdered Sugar
1/2 lb (2 sticks) Butter, room temperature
1/4 cup Shortening
4 oz Cream Cheese, room temperature
1/4 cup Sour Cream
1 tsp Vanilla
1. Place powdered butter, shortening, and cream cheese in a stand mixer and mix on medium speed until smooth. Add powdered sugar and mix on low until smooth. Add in caramel, sour cream, and vanilla. Mix again on low until smooth. If frosting is too thick thin out with a few tablespoons of heavy cream or whole milk.
2. Frost cooled cupcakes. Frosting will keep in refrigerator for 1 week or in freezer for up to 6 months.