Sara: Salted Caramel Cheesecake mixes two of the best desserts ever. Smooth and perfect creamy cheesecake with rich, homemade caramel blended.
Salted caramel cheesecake with exotic macadamia nut crust is beautiful and delicious. A big favorite in our house
There is nothing I like better than caramel. It is good in all kinds of candy, cakes, ice cream, marshmallows, brownies, cookies, etc.
So when National Caramel Day came in this month’s “Celebration of Food”, I had a hard time narrowing it down! There are a lot of caramel recipes that I haven’t shared yet. I settled on a salted caramel cheesecake, and I’m so glad I did.
It turns out that deciding on the caramel cheesecake is the easy part…
I decided to stick with the sal…
Sara: CARAMEL FROSTING
That was so easy! I used it as a filling in a cake layer. When I mixed the powdered sugar, I put it on the stove that was still hot when it seemed to me that it would solidify before I had a chance to incorporate all the powdered sugar.
- Excellent! It is very easy to make and tastes very good. I wanted to make a pull-out frosting, so I only added the first 1/2 cup of powdered sugar. I put it on an apple cake, a perfect combination. Thanks for the recipe. I will definitely use this again for many different things.
- Wonderful, wonderful! This is an absolutely perfect recipe for bundt cake frosting. It makes enough frost to glaze liberally but without all of the residue. I followed the recipe except for the evaporated milk I had left. I also browned the butter first to give it a deeper flavor and color than the caramel. There was no suspicion. Yes it’s sweet… It’s frosting. Use this to freeze “Hummingbird Cake I” from this site. I think it would complement the bananas, nuts and spices in the cake very well. (And a big thank you to Ronavel for the wonderful representation of what frost is like)
*You need :
° 1 cup brown sugar
° 1 half cup butter
° Quarter cup of milk
° Confectioner’s sugar, as needed
- How to make caramel frosting
Cook the sugar and butter for two minutes.
Stir in a quarter cup of milk.
Brings to a cool boil.
Stir in 10 times the confectioners’ sugar until it is thick enough to spread.
Enough for two large layers of cake