Caramel-Cream Cheese Filling
Caramel is a natural partner for apple or chocolate cakes and is also delicious with most any butter cake. The caramel-cream cheese filling can be seen second from the top on the right.
- Yield: Makes 4 cups
Source: Martha Stewart Weddings, Spring 2006
- 4 1/2 cups sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/2 cups cream cheese, at room temperature, cut into small pieces
Put sugar and 2/3 cup water in a heavy medium saucepan. Cook over medium-high heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, swirling pan occasionally, until mixture turns medium amber. Remove from heat.
Whisk in butter and cream cheese. Let mixture cool, stirring occasionally. Transfer to an airtight container. Refrigerate overnight; beat until thick enough to hold a ribbon on the surface before using.