this apple cake or this chocolate cake.
1 cup sugar
1 1/4 cups (2 1/2 sticks) unsalted butter (at room temperature, divided)
1/2 cup heavy whipping cream (at room temperature)
4 egg whites
1 cup brown sugar
1 tsp. vanilla
Make the caramel sauce before beginning the icing. You will need this to cool to room temperature before you can add it to the icing, or it will be a soupy mess.
* Note: I did not do so well making this caramel sauce. So, there are no pictures of the process as it took me a few tries, and had to strain it to remove some chunks... so... do better than I did. ;-)
*Note: If, by chance, you add the caramel sauce when it's still warm, your icing may not take its shape. (I know this from experience.) You need to put the bowl into the refrigerator for about 10 minutes to cool it of a little, then you can mix it up again.
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Other Icing/Frosting Recipes