Caramel Frosting (or, The Only Frosting Sandeep Has Ever Liked)

1 cup (2 sticks) unsalted butter
2 cups dark brown sugar (or 2 cups light brown sugar plus 2 tablespoons molasses)
2/3 cup heavy cream
1/2 to 1 teaspoon finely ground grey salt
6 to 8 cups confectioner's sugar, sifted
1 to 2 tablespoons instant coffee dissolved in same amount of milk
Additional milk to thin frosting as needed

Melt the butter in a small saucepan.  When it is melted, add sugar and cream.  Stir constantly over medium heat until sugar is dissolved.  Add salt.  Allow to bubble for 3 full minutes, then remove from heat.  Transfer to the bowl of an electric mixer, and allow to slightly cool, about 15 minutes (do not refrigerate).

With the mixer at medium speed, beat in the confectioner's sugar, 1 cup at a time, until you reach the desired consistency.  Add the coffee mixture, and additional milk if needed to thin to desired consistency.

Frosting can be stored in the refrigerator for up to 5 days, but allow to come to room temperature before use.

Makes more than enough frosting for a 3-layer, 8-inch round cake.


Adapted from Sally's Baking Addiction recipe