Caramel Frosting
Caramel Frosting
This is such a delicious and sweet frosting - it basically makes any cake you frost it with, doesn’t matter what cake it is. My kiddos also eat it with a spoon, dip apples into it or smear it onto waffles. This is not the cook the butter and honey until it darkens and becomes sticky sort of caramel, this is a throw dates, honey, butter and cashew butter in a blender and eat it the soft gooey goodness right way kind of caramel!. You can’t go wrong with this combination.
Prep time: 5 minutes
Ingredients:
3 TBSP softened grass-fed cultured salted butter - we use Kerrygold
1/3 cup raw cashew butter
1/3 cup thick light-colored creamy raw honey (not runny)-the Y.S. Eco Bee Farms is a brand I use often, but any honey similar to this in texture and color will work
2 dates, pitted and soaked in boiling water for 10 minutes to soften
1 teaspoon pure vanilla extract (no sugar added)
1 TBSP light colored runny honey (or maple syrup if you are having this in your diet)
Directions:
Pulse the first five ingredients together in a food processor until well blended -I use a mini-chop.
If the caramel is too thick and you want it a but thinner, whisk in 1 TBSP of runny honey (or maple syrup.)
This keeps in the fridge for a couple of weeks. If you are frosting a cake, take out of the fridge for ½ hour or so and let it come to room temperature as it will be easier to spread.
