Salted Caramel Frosting Recipe
This Salted Caramel Frosting Recipe combines rich flavors of caramel and a hint of salt for a perfect dessert topping.
Equipment
- Saucepan
- rubber spatula
- Whisk
- Candy Thermometer
- mixing bowl
- handheld mixer
- sifter
Ingredients
- ½ cup unsalted butter cut into 4 equal pieces
- 1 cup brown sugar packed light or dark
- 5 Tablespoons heavy cream divided
- ¼ teaspoon salt
- 2 cups confectioners’ sugar
Instructions
Instructions
- Combine the butter and brown sugar in a saucepan over medium heat. Stir constantly as the butter melts.
- Once combined, add 3 Tablespoons of heavy cream and the salt. Whisk to combine and use a candy thermometer.
- Let the caramel boil until the temperature reaches 230°F (110°C), whisking every 30 seconds.
- Remove from heat, whisk again, and cool for a minute. Transfer to a mixing bowl and cool for 20 minutes.
- Sift in confectioners’ sugar and add remaining 2 Tablespoons of heavy cream. Beat until incorporated.
- Use immediately as a glaze or let it sit to thicken. Stir before use.
- Frost cake or cupcakes and garnish with salted caramel sauce, if desired.
Notes
You can store this frosting in the refrigerator for up to 3-4 days. Warm before use if too firm. Not ideal for freezing unless on a cake.
Nutrition
Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 80mgPotassium: 30mgSugar: 18gVitamin A: 200IUCalcium: 10mgIron: 0.2mg
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