Gimme Some Oven Salted Caramel Buttercream

This is NOT my own personal recipe, but is a favorite. Delicious with a white chocolate cake

Ingredients

  • 1/4 cup sugar
  • 2 TBSP water
  • 1/4 cup heavy cream
  • 1 tsp Vanilla
  • 1/4 tsp Sea Salt flakes
  • 1 1/2 sticks Salted butter
  • 2 cups Powdered Sugar

Instructions

  1. STEP ONE: Stir the sugar and water briefly to mix over med-high heat. let boil. Do NOT stir. Let it bubble 6-8 minutes or until a nice, rich amber color. Remove from heat and SLOWLY add in cream and vanilla. Stir to mix until smooth. Let set until cool to the touch (about 20 minutes).

STEP 2: Whip the butter with a mixer until fl12 uffy. Slowly beat in PS until smooth.

STEP 3: Turn off mixer and add caramel from step 1. Beat on low to combine and gradually adjust speed to high and mix until light, airy and completely mixed.

YIELD: enough for about 12 cupcakes (piped on)

Comments (10)

on

Sorry about that VaBelle! I usually add the sea salt when I mix the sugar and water and let it cook with the sugar mixture. I really like this particular frosting as it is nice and light texture-wise but still very rich caramel flavor.

on

Does this crust well? And what color is it when it's finished? I would love to use it on a cake I'm doing this weekend.

on

I think this is a good idea, but it didn't work very well for me. The consistency of the icing was too thin. It needs a little more PS. I bet this would be great with my regular Buttercream recipe, but using the caramel part of this recipe in place of the extra liquid I add to mine.

on

My husband LOVED this icing and he's not usually a fan of caramel. I put in on a chocolate cake and got raves reviews. I agree with secondbase though, I had to add an extra 1.5 cups of powdered sugar to make it a good consistency, hence the 8 stars instead of 9 or 10.

on

I have never heard of sea salt flakes (from Canada) is there a substitution? Would love to try it sounds yummy!

on

I just made a batch and it's delicious! I used unsalted butter because that's what I had, but I just added a tad more salt and it was fine. I did burn the first batch, so newbies beware that it goes from beautiful amber to horrible dark brown in about 2 seconds. The second try was successful and I will definitely add this to my regular buttercreams. I'm taking some butter pecan cupcakes to work tomorrow with this buttercream, we'll see what the co-workers say. Thanks Cathrynalicia!


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