Salted Caramel Buttercream
A decadent and versatile frosting that combines rich butter flavor with sweet and salty caramel, perfect for cakes, cupcakes, and cookies.
Ingredients
For the Salted Caramel
- 100 g sugar (white granulated)
- 60 ml heavy cream
- 80 g butter (unsalted)
- 2 tsp sea salt
For the Frosting
- 600 g powdered sugar
- 100 g butter (unsalted)
- 250 g cream cheese
- ½ cup salted caramel (from above) ensure it is cooled before use
Instructions
Preparation of Salted Caramel
- In a medium saucepan over medium heat, add the granulated sugar and cook, stirring constantly, until it melts and turns a light amber color.
- Carefully add the heavy cream to the melted sugar (it will bubble up), and whisk until combined.
- Remove from heat and stir in the unsalted butter and sea salt. Allow it to cool completely.
Preparation of Caramel Frosting
- In a large mixing bowl, beat the unsalted butter and cream cheese together until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined.
- Pour in the cooled salted caramel and mix on medium speed until smooth and fluffy. Taste and adjust the salt if needed.
Notes
Store in an airtight container in the refrigerator for up to a week. Bring to room temperature and stir or re-whip before using. Can be frozen for up to three months.