Salted Caramel Frosting

Let’s Make Some Magic!

Step 1: Caramel Time!

1. Combine sugar and water in a saucepan over medium heat.
2. Stir until sugar dissolves, then boil until deep golden brown.
3. Carefully whisk in heavy cream (it will bubble!).
4. Stir in butter, vanilla, and salt until smooth.
5. Set aside to cool completely.

Step 2: Frosting Fun!

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

Keto & Low-Carb Options

For a keto-friendly version, substitute granulated sugar with erythritol or stevia. Use heavy cream instead of milk.

Tips for Success

• Use room temperature ingredients for easier mixing.
• Be patient with the caramel; it takes time to caramelize.
• Let caramel cool completely before adding to frosting.
• Add milk/cream if frosting is too thick.
• Store in an airtight container in the refrigerator for up to a week.

Frequently Asked Questions

Can I use salted butter?

Yes, but adjust the added 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 3 months. Thaw overnight and whisk before using.

Can I use this on cupcakes?

Absolutely! It’s perfect for cupcakes, cakes, cookies – anything you like!

How should I store leftovers?

Refrigerate in an airtight container for up to a week. Let it come to room temperature and whisk before using.

Enjoy your delicious salted caramel frosting!