Caramel Buttercream Frosting

Ingredients

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces, divided
• 1/2 cup heavy cream, room temperature
• 1 teaspoon fine sea salt, divided
• 1 1/2 cups unsalted butter, softened
• 5 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons heavy cream, as needed for consistency

Method

1. 1

   In a medium saucepan over medium heat, melt the granulated sugar, stirring occasionally with a heatproof spatula, until it turns a deep amber color, about 6 to 8 minutes.

   6:00 · Melt sugar to amber
2. 2

   Remove from heat and carefully whisk in 6 tablespoons of butter until fully melted and combined; the mixture will bubble vigorously.

3. 3

   Slowly pour in the heavy cream while whisking constantly, then stir in 1/2 teaspoon of salt. Return to low heat and cook for 1 minute, whisking, until smooth.

   1:00 · Simmer caramel
4. 4

   Pour the caramel into a heatproof bowl and let cool completely to room temperature, about 45 minutes.

5. 5

   In a large mixing bowl, beat the softened butter on medium speed with an electric mixer until pale and creamy, about 2 minutes.

   2:00 · Beat butter
6. 6

   Reduce speed to low and gradually add the powdered sugar, 1 cup at a time, beating well after each addition.

7. 7

   Add 1/2 cup of the cooled caramel, the vanilla extract, and remaining 1/2 teaspoon salt. Beat on medium-high speed until light and fluffy, about 2 minutes.

   2:00 · Beat until fluffy
8. 8

   If the frosting is too thick, beat in additional heavy cream, 1 tablespoon at a time, until a smooth, spreadable consistency is reached.

9. 9

   Drizzle in the remaining caramel and fold gently with a spatula for a marbled effect, or beat in fully for a uniform caramel flavor.