Description
This rich and buttery salted caramel frosting combines homemade caramel sauce with a creamy base, creating a perfect balance of sweet and salty flavors. Ideal for topping cakes, cupcakes, or cookies, this frosting adds a decadent touch to any dessert.
Ingredients
Units
Scale
For the Caramel Sauce:
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) water
- 1/2 cup (113g) unsalted butter, cubed
- 1/2 cup (120ml) heavy cream, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
For the Frosting:
- 1 cup (227g) unsalted butter, at room temperature
- 3 cups (360g) powdered sugar
- 1/2 cup (120ml) salted caramel sauce (from above)
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- Make the Caramel Sauce:
- In a heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves.
- Once dissolved, increase the heat to medium-high and bring the mixture to a boil without stirring.
- Continue boiling until the mixture turns a deep amber color, approximately 5-7 minutes.
- Remove from heat and carefully whisk in the cubed butter until melted and combined.
- Slowly pour in the heavy cream while whisking continuously until smooth.
- Stir in the vanilla extract and kosher salt.
- Allow the caramel sauce to cool to room temperature before using in the frosting.
- Prepare the Frosting:
- In a large mixing bowl, beat the room-temperature unsalted butter until creamy and smooth.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition until fully incorporated.
- Pour in 1/2 cup of the cooled salted caramel sauce and the vanilla extract.
- Add the fine sea salt and continue to beat until the frosting is light and fluffy.
- Frost Your Dessert:
- Use the salted caramel frosting to top your favorite cakes, cupcakes, or cookies.
- For an extra touch, drizzle additional salted caramel sauce over the frosted desserts.
Notes
- Storage: Store any unused frosting in an airtight container in the refrigerator for up to one week. Before using, allow it to come to room temperature and re-whip for best consistency.
- Consistency Adjustment: If the frosting is too thick, add a teaspoon of heavy cream at a time until the desired consistency is reached. If it’s too thin, add more powdered sugar gradually.
- Shortcut Option: For a quicker version, you can use store-bought caramel sauce. Ensure it’s a thick variety to achieve the best frosting consistency.