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As close to heaven as I have ever
been with a frosting! Make this
frosting several hours ahead, if
not the day before. The caramel
ganache sits out on the counter for
3 hours, firming into the most
exquisite frosting ever with a
butter consistency. SO DELICIOUS!
You will be making a wet caramel
but just take your time and you
will be fine. Instead of measuring
the final temperature for the
caramel, take the sugar syrup off
the burner when you see an amber
color. Very noticeable and happens
quickly. Immediately pour in your
hot heavy cream to stop the syrup
from cooking any more. The syrup
WILL sputter and boil for just a
few seconds. WORTH the Effort! SO
GOOD! I promise, you will not be
able to keep out of this frosting!
The recipe is out of the Cake Bible
by Rose Beranbaum.
