ISO caramel icing for applesauce cake
i'm making an applesauce cake and i want to frost it with a spreadable but good holding - and not overly sweet - caramel frosting. the frostings i've found could work but i want to avoid caramel fudge!! i'm a new baker. i wonder if i could get a rec. here are some i've found online:
caramel that isn't buttercream:
moosewood's caramel: http://invertedspoon.blogspot.com/2007/02/cake-for-breakfast.html
betty crocker: http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=40769
caramel cream cheese:
test the waters and mix a can of dulce de leche with cream cheese until i get the desired consistency?
I use the caramel frosting from the 1950 version of the Betty Crocker Picture book......
heat 1/3 cup cream and 6 tbls butter. carmelize 2 tbls sugar by melting it in a heavy pan over low heat stirring constantly until golden brown. add cream butter mixture to the carmelized sugar and stir until the lumps are gone. Add 3 cups sifted confectioners sugar to the mixture and beat until smooth and the right consistance. You can add a bit more cream if it gets to thick.