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In a medium saucepan, whisk the sugar and flour, then add in the milk and cream.
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Cook over medium heat, until the mixture has thickened. It should come to a slight boil, and be thickened at that point.
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Transfer mixture to a heat-proof bowl, or the bowl of a stand mixer, and mix on high speed until cool.
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Beat in the butter and vanilla, and mix on medium speed until the frosting is fluffy
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At this point, if your frosting seems too thin (as mine did) add in the extra 2 tbs. of cream, and beat for another few seconds to fluff the extra cream.
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Beat in the caramel, which should smooth out the frosting.
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Make sure to put it only on completed cooled cakes