The first time I made this cake I put it on this butter cake and the frosting came out grainy. However, it added a neat texture to the cake we rather enjoyed. I've learned since the key to smooth caramel is to go low and slow. If it gets too hot too quickly it goes grainy.
Ingredients:
First Stage
- 2 cups sugar
- 1 cup buttermilk
- ½ cup Crisco vegetable shortening
- ½ cup butter
- 1 teaspoon baking soda
Second Stage
- ½ cup butter
- 2 cups confectioner's sugar
Directions:
- Add all ingredients from the first stage of the frosting recipe in a 3-4 quart pot. Stir ingredients with a wooden spoon as cooking over medium-low heat.
- Cook to softball stage (235-245 degrees on a candy thermometer as well as using the cold water test).
- Remove from heat and pour into a large mixing bowl or the bowl of a stand mixer. Using a whip attachment, whip the caramel until it has cooled enough to touch lightly.
- Add the butter from the second stage of the frosting recipe to the mixing bowl and whip.
- Add confectioner's sugar in ½ cup increments, stopping after each to scrape sides of mixing bowl. Turn mixer onto high for about 10 seconds after each addition to incorporate air into the frosting.
- Adjust the amount of confectioner's sugar to result in a frosting that will hold it's shape.
- Frost cake and store on a cake plate covered with a dome or an airtight container.
- Best served within 1-3 days.
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