Salted Caramel Frosting
The perfect combination of salty and sweet.
Ingredients
- 1/2 cup (100 g) granulated sugar
- 4 tablespoons (59.15 g) water
- 2 teaspoons (41 g) light corn syrup
- 1/2 cup (115.5 g) heavy cream
- 1 teaspoon (4.2 g) pure vanilla extract
- 1 teaspoon (4.79 g) white vinegar
- 1 teaspoon (5.6 g) kosher salt
- 6 cups (750 g) powdered sugar, sifted
- 2 cups (452 g) unsalted butter, room temperature
Instructions
- Mix sugar, water and corn syrup in a small saucepan.
- Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color (as seen in the photo above). It happens quickly, so keep an eye on it.
- Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
- Mix in salt, lemon juice or vinegar and vanilla. Stir to combine.
- Set the caramel sauce to the side and let cool completely before making the frosting.
- Once the caramel sauce is cooled completely, combine the softened butter, confectioners' sugar and caramel together in a standing mixer fitted with the paddle attachment and beat until smooth. If the icing seems to stiff, ad a bit of milk or cream - just a little at a time until it reaches a smooth, spreading consistency of your liking.
Recipe by Cake by Courtney at https://cakebycourtney.com/salted-caramel-frosting/