This is NOT my own personal recipe, but is a favorite. Delicious with a white chocolate cake
- 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
- 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)
When do you add in the sea salt flakes or does it just get sprinkled on top? Sounds yummy.
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.
*ALSO* I do apologize for the typos, I had my 9 month old daughter in my lap and she loves to "help" mommy
Sounds good! Ever try this recipe with brown sugar?
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.
If you use brown sugar you are going to get a maple flavor that may even be burnt. but you could always try it out and see!
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.
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.
I have never heard of sea salt flakes (from Canada) is there a substitution? Would love to try it sounds yummy!
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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