Caramel Icing

Add the sliced butter to a 3 to 4-quart saucepan over medium heat. Stir occasionally with a silicone spatula to prevent the butter from burning.

Once the butter is melted, add the brown sugar. Stir the melted butter and brown sugar continuously until the brown sugar melts. (This will help ensure the caramel is smooth and not grainy.)

Switch from the spatula to a whisk. Slowly whisk in the heavy cream.

If you have a candy thermometer, attach the thermometer to the side of the saucepan.

Allow the caramel mixture to come to a low, gentle boil. Let the caramel remain at a low, gentle boil for about 2 minutes or until the caramel reaches 230°F. Whisk 2 to 3 times per minute.

Remove the saucepan from the heat. Whisk in the salt.

Transfer the caramel to a heat-safe medium-sized mixing bowl (2 to 3 quarts) or a stand mixer bowl. Allow the caramel to cool to room temperature. (It’s very important that the caramel is at room temperature when adding the powdered sugar. If not, the powdered sugar will melt, and you will end up with a runny icing)

Using either the stand mixer with a wire whip attachment or the heat-safe mixing bowl and a handheld mixer on low speed, add the powdered sugar ½ cup at a time, scraping down the sides of the bowl after each addition. (Start off with adding 2 cups, adding the remaining ½ cup if the icing is too stiff.) Add 1 to 2 tablespoons of heavy cream if the icing becomes too thick.

Once all the powdered sugar has been added, increase the mixer speed to medium-high. Beat the icing for about 1½ to 2 minutes or until the icing is light and fluffy. (If your kitchen is on the warmer side, you can chill the icing in the refrigerator for about 5 to 10 minutes before using the frosting.)