Salted Caramel Frosting
Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed brown sugar
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt (adjust to taste)
2 1/2 to 3 cups powdered sugar
Directions:
Make the Caramel Sauce:
In a medium saucepan over medium heat, melt the butter.
Add the brown sugar and cook, stirring constantly, until the mixture starts to bubble. Continue to cook for about 1-2 minutes.
Carefully stir in the heavy cream (the mixture may bubble up). Continue to cook for another 1-2 minutes, until the sauce is smooth and thickened.
Remove from heat and stir in the vanilla extract. Let the caramel sauce cool to room temperature.
Prepare the Frosting:
In a large mixing bowl, beat the room-temperature butter with an electric mixer until creamy and smooth.
Gradually add the cooled caramel sauce, beating until well combined.
Slowly add the powdered sugar, one cup at a time, until the frosting reaches your desired consistency.
Add the sea salt and mix well. Taste and adjust the salt if needed.
Frost Your Cake or Cupcakes:
Spread or pipe the salted caramel frosting onto your cooled cake or cupcakes.
Store:
If not using immediately, store the frosting in an airtight container in the refrigerator for up to one week. Rewhip before using if it has been refrigerated.
Prep Time: 20 minutes | Cook Time: 5 minutes | Total Time: 25 minutes
Kcal: Approximately 180 kcal per serving (based on 24 servings) | Servings: 24