Salted Caramel Frosting

Instructions

Making the Caramel:

1. In a saucepan, combine sugar and water.
2. Cook over medium heat, stirring until sugar dissolves.
3. Bring to a boil and cook until deep golden brown.
4. Carefully (it will bubble!) whisk in heavy cream.
5. Stir in butter, vanilla, and salt until smooth.
6. Let cool completely.

Preparing the Frosting:

1. Cream softened butter until light and fluffy.
2. Gradually add powdered sugar, mixing well after each addition.
3. Add vanilla and 1 tablespoon of milk/cream; mix.
4. Add more sugar or milk for desired consistency.
5. Pour cooled caramel into the frosting.
6. Beat on medium speed until combined.

Keto/Low-Carb Variations

For a keto-friendly version, substitute granulated sugar with erythritol or stevia. Use heavy cream instead of milk to keep carbs low. Adjust sweetener to your taste.

Tips for Success

• Use room temperature ingredients for easier mixing.
• Be patient with the caramel; don’t rush the caramelization.
• Cool caramel completely before adding to frosting.
• Add milk/cream one tablespoon at a time if frosting is too thick.
• Store leftover frosting in an airtight container in the refrigerator for up to one week.

Frequently Asked Questions

Can I use salted butter?

Yes, but adjust the extra salt accordingly.

Can I make the caramel ahead?

Yes! Refrigerate and bring to room temperature before using.

Can I freeze the frosting?

Yes, for up to three months. Thaw overnight and whisk before using.

Can I use this on cupcakes?

Absolutely!

How should I store leftover frosting?

Refrigerate in an airtight container for up to a week.

Enjoy your amazing salted caramel frosting!