Ginger Caramel Frosting
(From her new book, Divine Cupcakes)
- 125 g butter
- 200 g brown sugar
- 80 ml cream
- 1 tablespoon ground ginger
- 500g icing sugar
Melt the butter in a small saucepan. Add the brown sugar and stir over a low heat until the sugar dissolves. Bring the mix to a boil, reduce heat and cook for 2-3 minutes. Stir in the cream and ginger.
Cool to a lukewarm temperature. Gradually stir in the icing sugar and cool the mixture completely. Beat until the frosting is light and creamy. If the frosting is too stiff, add a little more cream.