SALTED CARAMEL BUTTERCREAM FROSTING
- 1/4 cup granulated sugar
2 Tbsp. water
1/4 cup heavy cream
1 tsp. vanilla
1/2 cup salted butter
1/2 cup unsalted butter
1/2 tsp. sea salt
2 cups powdered sugar (more if needed to reach desired consistency
- In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color, about 10 minutes. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.
- Alternatively, you could use just under 1/2 cup of your favorite caramel sauce.
- In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes. Once cupcakes have cooled, frost onto cupcakes.
