Caramel Whipped Cream Frosting: Just 4 Ingredients, Light but Firm Enough to Fill Cakes and Cupcakes

Instructions

1. First make the thickener. Take about 7 tablespoons (100 ml) from the measured milk and put it in a small bowl. Add the cornstarch and whisk until completely smooth. Keep the rest of the milk (about 1 2/3 cups / 400 ml) close by.

2. Pour the sugar into a heavy-bottomed saucepan. Heat over medium heat, stirring constantly, until the sugar melts completely. It should turn a beautiful amber color. Be careful not to let it burn!

3. Now comes the critical moment. Turn the heat down to low. Pour the remaining milk into the hot caramel very carefully and in small batches. Caution: the mixture will bubble violently and spit hot steam! Keep your hands away from the pot.

4. The caramel will first harden into lumps in the milk, which is normal. Simmer over low heat, stirring constantly, until all the hard bits of caramel have dissolved completely.

5. When the mixture is smooth and simmering, pour in the milk and cornstarch mixture. Stir vigorously until you have a very thick caramel pudding. Let it bubble for a few seconds and remove from the heat.

6. Pour the hot base into a bowl. Immediately press plastic wrap directly onto the surface so a skin does not form. Let it cool, then refrigerate for at least 2 hours (ideally overnight) until set.

7. Whip the chilled cream with a mixer until stiff peaks form.

8. Take the caramel base out of the refrigerator (it will be as firm as jelly). Briefly beat it on its own with the mixer so it softens and becomes creamy.

9. Finally, beat the caramel base into the whipped cream in two additions. Mix on high speed until everything is combined into a fluffy but firm frosting that holds its shape.