Ingredients

Makes about 5 cups

　　5 cups sugar

　　1 cup water

　　2 cups heavy cream

　　1 teaspoon pure vanilla extract

　　3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces

　　

Step 1

Bring 4 cups sugar and the water to a boil in a medium saucepan over medium heat, stirring until the sugar has dissolved, about 8 minutes; wash down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Raise heat to high; gently swirl the pan (do not stir) until the caramel is a deep amber color, about 10 minutes. Remove from heat.

　　

Step 2

Meanwhile, heat the cream and remaining cup sugar in a small saucepan over medium heat until the sugar dissolves, stirring frequently, about 5 minutes. Turn off heat; cover, and set aside.

　　

Step 3

As soon as the caramel is the desired color, add the hot cream mixture in a slow, steady stream, stirring to combine. Be careful, as the caramel may splatter when the hot cream is added. Stir in the vanilla, and continue stirring until the mixture no longer bubbles.

　　

Step 4

Prepare an ice-water bath. Transfer the mixture to the bowl of an electric mixer, and place in the ice bath, stirring until it is cool. Transfer the bowl to the mixer; using the paddle attachment, beat on medium speed 5 minutes. With the machine running, gradually add the butter, a few pieces at a time, beating to incorporate fully. Let the frosting stand 20 minutes to thicken before using.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.