Recipes Caramel Frosting Be the first to rate & review! This recipe is inspired by one in Fearless Baking by Elinor Klivans.Plus: More Dessert Recipes and Tips More Cake Recipes By Tina Ujlaki Tina Ujlaki Title: Executive Food Editor At Food & Wine since: 1985 Born and Raised: New York City background: My mother's family made Pick salami, the Hungarian classic; my father was a restaurant-obsessed gourmand. My first kitchen job was making drinks and desserts at the legendary Caffè Lena in Saratoga Springs, NY, followed by an awesome two years as a stagiaire (/sites/default/files/ntern or apprentice) at Ecole de Cuisine La Varenne in Paris. When I got back, I worked on The Good Cook book series at Time-Life for two years before coming to Food & Wine. What I Do at Food & Wine: I'm responsible for making sure all the food we feature is delicious, interesting and doable. That requires a lot of eating, drinking, tasting, scouting and recipe-smithing. Biggest Thrill: Getting to work with so many incredibly inspiring people throughout the food universe and tasting new things every day. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 5 mins Yield: MAKES ABOUT 1 3/4 CUPS Ingredients 1 stick unsalted butter, softened 1 cup confectioners' sugar, sifted 1/2 cup Creamy Caramel Sauce, cooled completely Directions Cream the butter with the sugar. Add the Creamy Caramel Sauceand beat until light and fluffy. Rate it Print