Ginger Caramel Icing
Ingredients
- 60 g Unsalted butter
- 100 g Soft brown sugar
- 50 ml (+1-2 tbsp) Double cream (Extra if required)
- 2 - 3 tsp Ground ginger
- 250 g Icing sugar
Accompaniment
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Description
Delicious, creamy, fudgy ginger icing. Enough for 12 cupcakes or to fill and top an 18-20 cm cake.
Method
-
1
Melt the butter in a saucepan. Add the brown sugar and stir over a low heat until the sugar dissolves. Allow it to bubble, and stir for 2 to 3 minutes, then remove from the heat and stir in the cream and the ground ginger.
Tip into a bowl and leave to cool for 5 - 10 minutes until barely warm. Sift in the icing sugar a little a time and beat well until you have a thick caramel coloured icing. Add an extra tablespoon of cream to loosen a little, and another if you feel it needs it (I used 2 additional tbsp cream to get it to the right consistency).
Chef's Tips
Perfect on gingerbread cupcakes (see my recipe) or any other ginger cake. Also goes well with other cakes such as banana, carrot and chocolate.
Leave out the ginger for a versatile caramel icing. You could also swap the ginger for ground cinnamon which would go well with a number of different cakes.
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