Caramel Cream Frosting

Place 2 tablespoons of sugar in a saucepan. Cook over medium heat until sugar is dissolved and becomes golden brown in color and set aside.

Combine remaining 1 cup sugar, butter, and cream in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in caramelized sugar, and return to a boil. Cook for 2 minutes, stirring constantly. Remove from heat. Beat until frosting has a good spreading consistency.

Tips:

I typically make 2 batches for 2 nine-inch layers. Since the caramel hardens quickly, I torte the layers and then frost with the first batch. Then, I make the second batch and finish frosting the cake.