Mr. OldHouseNut is steadfast in his birthday cake preferences: yellow cake with caramel frosting. After being together for 7 years, I am still searching to find the ideal recipes. This caramel frosting had an intense caramel flavor and was very rich. I may lighten some of the dairy next year. This recipe is a modified version of a recipe that appeared in Bon Appetit in Nov 2008 (thanks epicurious!).
1 1-pound box powdered sugar + 1/2 cup, divided
1 cup plus 2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1/4 teaspoon salt
1 8-ounce package cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
Sprinkle 1 cup powdered sugar over bottom of small nonstick skillet. Cook over medium heat until sugar melts (do not stir). Continue cooking until sugar turns deep amber, stirring occasionally, about 2 minutes. Carefully stir in 1 cup cream, vanilla, and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve. Stir in remaining 2 tablespoons cream. Strain into small bowl. Cool caramel to room temperature.
Sift remaining powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl. Gradually beat in powdered sugar. Beat in cooled caramel. Cover and chill frosting until firm enough to spread, about 2 hours.