A wonderfully tasty salted caramel frosting - made with fresh, homemade caramels/sauce. It's tasty with vanilla or chocolate cake.
Salted Caramel Frosting:
Make a small batch of homemade caramels:
Homemade Caramels:
Butter one 8"x8" pan.
In a medium-sized saucepan over medium heat, combine:
2 Tbsp butter
3/4 cup whipping/heavy cream
1 cup brown sugar
1/4 cup light corn syrup
pinch salt, plus an extra pinch (or two good cranks with a salt grinder)
Cook until caramel reaches ~225-230 F on a candy thermometer. Immediately remove from heat and mix in:
3/4 tsp vanilla bean paste OR vanilla extract
Pour caramels into buttered 8 x 8 pan and set on wire rack to cool. You can make the frosting while these are still warm, but not hot.
Mix together, heating briefly briefly, if caramels have been allowed to cool. (You can heat 30 - 60 seconds in the microwave)
1/2 pan caramels (with an extra crank/pinch of fresh ground salt, heated to 225-230 F)
1/2 cup whipping/heavy cream
You'll want the caramel mixture to be a bit warm, but not hot, for it beat well into the other ingredients.
Beat in a mixer, starting slowly and building to medium to medium-high speed:
1 cup salted butter, softened
2 - 3 cups powdered sugar
2 tsp vanilla extract
caramels & whipping cream, from above
Let frosting beat for 2-3 minutes, then add extra powdered sugar to reach desired consistency. You'll want it nice and fluffy, but not runny and not stiff. It's okay if there are chunks of caramel that get stuck to your beaters - just leave them out when you're using the frosting (though you can eat them). If you beat this A LOT, then you'll end up with a very fluffy frosting, thanks to the added whipping cream.
This frosting tastes amazing on vanilla cupcakes. It has a flavor reminiscent of penuche fudge (my favorite). And, it is perfect in a chocolate layer cake, or on top of chocolate cupcakes, too!
Salted Caramel Frosting over cake made with my Vanilla Cupcake recipe.
Salted Caramel Frosting:
Make a small batch of homemade caramels:
Homemade Caramels:
Butter one 8"x8" pan.
In a medium-sized saucepan over medium heat, combine:
2 Tbsp butter
3/4 cup whipping/heavy cream
1 cup brown sugar
1/4 cup light corn syrup
pinch salt, plus an extra pinch (or two good cranks with a salt grinder)
Cook until caramel reaches ~225-230 F on a candy thermometer. Immediately remove from heat and mix in:
3/4 tsp vanilla bean paste OR vanilla extract
Pour caramels into buttered 8 x 8 pan and set on wire rack to cool. You can make the frosting while these are still warm, but not hot.
Mix together, heating briefly briefly, if caramels have been allowed to cool. (You can heat 30 - 60 seconds in the microwave)
1/2 pan caramels (with an extra crank/pinch of fresh ground salt, heated to 225-230 F)
1/2 cup whipping/heavy cream
You'll want the caramel mixture to be a bit warm, but not hot, for it beat well into the other ingredients.
Beat in a mixer, starting slowly and building to medium to medium-high speed:
1 cup salted butter, softened
2 - 3 cups powdered sugar
2 tsp vanilla extract
caramels & whipping cream, from above
Let frosting beat for 2-3 minutes, then add extra powdered sugar to reach desired consistency. You'll want it nice and fluffy, but not runny and not stiff. It's okay if there are chunks of caramel that get stuck to your beaters - just leave them out when you're using the frosting (though you can eat them). If you beat this A LOT, then you'll end up with a very fluffy frosting, thanks to the added whipping cream.
Very well whipped frosting.
This frosting tastes amazing on vanilla cupcakes. It has a flavor reminiscent of penuche fudge (my favorite). And, it is perfect in a chocolate layer cake, or on top of chocolate cupcakes, too!
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