Sour Cream Pound Cake with Caramel Frosting

🍯 For the Caramel Frosting

Ingredients:

• ½ cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• ¼ cup whole milk or heavy cream
• 2 cups powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1️⃣ Make the Caramel Base

1. In a medium saucepan, melt the butter over medium heat.
2. Add the brown sugar and milk (or cream). Stir continuously until the sugar dissolves and the mixture begins to bubble gently — about 3 minutes.
3. Remove from the heat and let it cool for 2–3 minutes before adding the sugar.

2️⃣ Finish the Frosting

1. Whisk in the powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.
2. Allow the frosting to thicken slightly — it should be warm and pourable, not hot.
3. Pour or spread the frosting over the cooled pound cake. As it cools, it will set into a luscious, fudge-like caramel coating.

✨ Optional Garnish