Salted Caramel Frosting
Salty, sweet and delicious, Salted Caramel Frosting instantly elevates every dessert from basic to EPIC with the least amount of effort. Its so delicious - its hard to stop eating it out of the mixing bowl!
Servings: 8 people
- 8 tbsp unsalted butter room temperature
- 1 cup dark brown sugar
- 1/4 tsp table salt optional
- 2 1/2 cups confectioners sugar
- 3 tbsp evaporated milk divided
- 1/2 tsp sea salt for sprinkling
Make the salted caramel sauce
Place the butter, table salt, brown sugar and 2 tablespoons of evaporated milk in a small pot on low heat. Stir while warming to make sure that all the brown sugar dissolves.
Raise the heat to medium. Do not stir. Cook for about 3-4 minutes until a bubbly froth forms in the center and covers about half of the pot and the mixture turns amber. Do not overcook or the caramel will turn bitter. The mixture will look somewhat grainy and separated. Pour directly into a large mixing bowl or the bowl of a stand mixer to cool to room temperature. As the mixture cools it does look rather unappetizing - however once you stir it - it looks like caramel.
Make the frosting
Add about half the powdered sugar to the caramel mixture. Using a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat first on low speed until the sugar is mixed. Turn the speed up to medium speed until the ingredients are fully incorporated and the mixture turns into a silky smooth frosting. Repeat with the remaining half of the sugar. If the mixture looks too thick - add a little evaporated milk. Add a pinch of salt if needed. Sprinkle the buttercream frosting with sea salt and fold into the frosting.
- Consistency - If the butter melts and the frosting looks too runny, put it in the fridge for about 15 minutes, then re-whip. If the frosting is too firm, add a little more milk.
- Balance the sweetness - I think the sweetness of this frosting is just right but if you feel that it is too sweet, add a teaspoon of vanilla to balance it out.
- Make ahead/storage - The frosting freezes beautifully and will store for up to 2 months. You can make it ahead and keep it for about a week in the refrigerator. To use, bring it to room temperature and re-whip to desired fluffiness.
- Best served at room temperature - cold frosting is firm and not as creamy.
- This recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.