Description
This Salted Caramel Frosting recipe combines rich brown sugar caramelized with butter and cream, finished with confectioners’ sugar to create a smooth, luscious topping perfect for cakes and cupcakes. The salted caramel flavor adds a decadent balance of sweet and salty, with a velvety texture that can be used as a glaze or piped frosting.
Ingredients
Caramel Base
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cut into 4 equal pieces
- 1 cup (200g) packed light or dark brown sugar (preferably 1/2 cup each)
- 3 Tablespoons (45ml) heavy cream
- 1/4 teaspoon salt
Frosting Finish
- 2 cups (240g) confectioners’ sugar
- 2 Tablespoons (30ml) heavy cream
- Optional garnish: salted caramel sauce
Instructions
- Make the caramel: Combine the butter and brown sugar in a saucepan over medium heat. Stir constantly with a rubber spatula or wooden spoon as the butter melts. Once melted, switch to a whisk to fully combine the butter and sugar, preventing separation or oily edges.
- Add cream and salt: Stir in 3 tablespoons (45ml) of heavy cream and the salt. Whisk to combine thoroughly. Attach a candy thermometer ensuring the bulb is suspended above the pan bottom to avoid false readings.
- Cook the caramel: Allow the caramel to boil, whisking briefly every 30 seconds until temperature reaches 230°F (110°C), approximately 2 minutes. This step ensures proper caramelization and thickness.
- Cool the caramel: Remove from heat, whisk once more, and let cool for one minute. Transfer the hot caramel to a heat-proof mixing bowl placed on a cooling rack, allowing it to cool and thicken for 20 minutes.
- Incorporate confectioners’ sugar and cream: Sift the confectioners’ sugar into the caramel mixture. Add the remaining 2 tablespoons (30ml) heavy cream. Using a handheld or stand mixer with a whisk attachment, beat on medium-low speed till combined, then increase to high speed and beat for one minute.
- Adjust consistency: If the frosting is too thick, beat in an additional tablespoon of heavy cream. Avoid over-mixing to prevent the frosting from breaking or separating.
- Use or store the frosting: Use immediately as a thin glaze or icing, or let it sit to thicken. The frosting will crust slightly as it rests; stir before using. For piping, allow it to sit 20–30 minutes to achieve a pipeable consistency.
- Frost and garnish: Frost cakes or cupcakes as desired. Optionally, drizzle with additional salted caramel sauce for an elegant finish.
Notes
- Use a candy thermometer for precise temperature control to achieve perfect caramel.
- If the frosting starts to separate, it has been over-mixed; avoid this by monitoring whipping time closely.
- The frosting crusts as it sits; gently stir before use to restore smoothness.
- Additional cream can be added sparingly to adjust texture for spreading or piping.
- Salted caramel sauce can be used both within the frosting and as a decorative garnish.
