Caramel Cream Cheese Frosting

To top your Pumpkin Cake (recipe detailed in separate blog) you'll need to make this frosting at least 6 hours in advance.  

Ingredients:

1 cup Sugar

1/2 cup Water

1/2 Vanilla Bean, split with seeds scraped

1 1/2 stick (6 oz) Unsalted Butter, room temperature

2 Tbsp. Heavy Cream

1 lb Cream Cheese, cut into 2 inch cubes

1. In a medium saucepan, combine sugar, water, vanilla bean and seeds over high heat, stirring constantly until sugar dissolves.  Use a wet pastry brush to wash crystals back into the pan.  Reduce heat to moderate and continue cooking without stirring until sugar turns deep amber color. 

2. Remove from heat immediately, discard the vanilla bean and stir in the butter and cream. Don't worry if mixture seems to separate.

3. Transfer caramel to bowl of standing mixer and whisk on low speed until mixture begins to cool and caramel comes together.  (about 5 minutes)

4. While caramel is whisking, cut cream cheese into 2 inch cubes.

5. With the machine on, add cream cheese one cube at a time, beating well between additions, until silky.

 

6. Transfer to the finished frosting to a covered bowl and refrigerate until very firm, at least 6 hours.

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