Salted Caramel Frosting

Instructions

Making the Caramel:

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

Preparing the Frosting:

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

Keto/Low-Carb Options

For a keto or low-carb version, substitute granulated sugar with a keto-friendly sweetener (like erythritol or stevia). Adjust the amount to your liking, and use heavy cream instead of milk.

Tips for Success

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

Frequently Asked Questions

Can I use salted butter?

Yes, but adjust the extra salt accordingly.

Can I make the caramel ahead?

Yes! Store it in the refrigerator and bring to room temperature before using.

Can I freeze the frosting?

Yes, for up to 3 months. Thaw overnight and whisk before using.

Is this frosting good for cupcakes?

Absolutely! It’s great on cakes, cookies, and more!

How should I store leftover frosting?

In an airtight container in the refrigerator for up to a week.

Enjoy your delicious homemade salted caramel frosting!