Salted Caramel Frosting: A Sweet and Salty Masterpiece

Instructions

Step 1: Make the Caramel Base

1. In a medium saucepan over medium heat, melt the butter.
2. Add the brown sugar and heavy cream, stirring constantly until the mixture begins to bubble.
3. Reduce the heat to low and simmer for 2-3 minutes, stirring occasionally. The mixture should thicken slightly and develop a rich caramel aroma.
4. Remove the saucepan from the heat and stir in the salt. Allow the caramel base to cool to room temperature.

Step 2: Whip the Frosting

1. In a large mixing bowl, beat the cooled caramel mixture and softened butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated.
3. Add the vanilla extract and 2 tablespoons of milk or heavy cream, then increase the mixer speed to medium-high and beat until light and fluffy. Adjust the consistency by adding more milk or cream, one teaspoon at a time, if needed.

Step 3: Frost and Enjoy

Spread or pipe the salted caramel frosting onto your cooled cakes, cupcakes, or cookies. If desired, sprinkle with flaky sea salt for a decorative touch and an extra burst of flavor.

Tips for Perfect Salted Caramel Frosting

1. Let the Caramel Cool: Ensure the caramel base is at room temperature before adding it to the butter. Warm caramel can cause the frosting to separate.
2. Sift the Sugar: Sifting the powdered sugar prevents lumps and ensures a smooth, silky texture.
3. Taste and Adjust: If you prefer a stronger salty-sweet contrast, add a pinch more salt to the frosting.
4. Chill if Necessary: If the frosting feels too soft, refrigerate it for 15-20 minutes to firm up before spreading or piping.
5. Use Quality Vanilla: Pure vanilla extract enhances the caramel flavor beautifully, so avoid artificial substitutes.