Salted Caramel Buttercream Frosting
Serves 110 mins prep5 mins cook
This is a small batch that will frost 6-12 cupcakes (depending on how high you pile it on), but can easily be doubled or tripled for larger batches.
0 servings
What you need
Instructions
0 In a large mixing bowl, beat the softened butter ([adjustable]½ cup, i.e., 1 stick[/adjustable]) on medium using a hand or stand mixer with paddle attachment for 2-3 minutes or until creamy. Slowly add in powdered sugar ([adjustable]1 ½ cups), heavy cream (¼ cup[/adjustable]), and vanilla extract ([adjustable]1 teaspoon[/adjustable]). Continue mixing on high speed for 2 minutes. 1 Add caramel sauce ([adjustable]⅔ cup[/adjustable]). 2 Slowly turn the mixer up to high speed and beat for 3-4 minutes. You may need to stop the mixer half-way through to scrape the sides of the bowl with a rubber spatula. 3 Add frosting to a piping bag to frost or use a knife to spread on top of cake/cupcakes.View original recipe