5 ingredients and so easy! This new & improved salted caramel frosting is ultra creamy and downright addicting.
- 1/2 cup (1 stick or 115g) unsalted butter
- 1 cup (200g) packed light or dark brown sugar (I prefer dark)
- 5 – 6 Tablespoons heavy cream, divided*
- 1/4 teaspoon salt
- 2 and 1/2 cups (240-300g) confectioners’ sugar, sifted
- optional garnish: salted caramel sauce
- Melt the butter in a small saucepan over medium heat. Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly until sugar is dissolved. Add salt. Allow to bubble for about 2 minutes, whisking every 30 seconds or so. Remove from heat, pour into a heat-proof mixing bowl, and allow to cool for about 30 minutes.
- With a hand or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners’ sugar and 3 more Tablespoons of heavy cream. Slowly add 1/2 cup more confectioners’ sugar until you reach the desired consistency. Add 1 more Tablespoon heavy cream if you find the frosting too thick.
- Frost cake or cupcakes and garnish with salted caramel sauce, if desired.
- Special Tools: KitchenAid Hand Mixer | Copper Saucepan | Rainbow Whisk | Glass Mixing Bowls | Cupcake Liners | Frosting Bags | Round Decorating Tip
- Heavy Cream: Required for the caramel! There are no subs that will achieve the same texture and taste in this frosting. Here are all my recipes using heavy cream if you have leftover.
- Quantity: This recipe is enough to frost 12-16 cupcakes or one 9×13 quarter sheet cake. 1.5x the recipe for more cupcakes or a double layer cake. (Doubling the recipe would be far too much.)
Keywords: salted caramel frosting, salted caramel