This salted caramel frosting is the perfect combination of sweet and salty.
Without a doubt, this salted caramel frosting is hands down one of my favorite frostings! It pairs well with so many different cake flavors, especially my chocolate cake.
HOMEMADE CARAMEL
The key to this frosting is using homemade caramel. I’ve tried making the frosting with Trader Joe’s salted caramel, and while it’s still good, it’s not as good. The good news, making your own homemade caramel is a cinch!
You’ll first combine the sugar, water and corn syrup in a saucepan over medium heat. After your stir the mixture for a couple minutes to dissolve the sugar, you then just step back and let it do it’s thing.
You’re looking for the mixture to boil and turn an amber color. This takes a little while, but don’t walk away. Once the mixture starts to change color, it gets to this gorgeous amber color quick.
After the sugar is caramelized, you simply add some cream, vanilla, salt and vinegar. Easy peasy!
The caramel needs to be room temperature before using in the frosting.
I almost always make double of the recipe caramel recipe so I have enough to drizzle on the cake and between layers.
Enjoy!
My caramel tastes a little too sour….I’m confused about the vinegar? Please explain why I drown my sorrows in wine spritzers.
The vinegar is supposed to help bring out the salt and caramelized flavor of the caramel. I’m sorry it didn’t work for you!
If I was going to use a caramel sauce that I had pre-made or bought, how much caramel sauce should I add to the butter and powdered sugar?
About 1/2 cup
Hi, I’m conFused because you said in the directions not to steer because it causes crystallization but then in the picture or description you say to steer the mixture
Don’t stir.
Is this enough to frost an 8 inch cake with?
Yes 🙂
Is it okay if I refrigerate the frosting overnight before spreading onto cake?
Yes, but you’ll want it to sit out and get to room temp again before putting it on the cake.
Does this frosting stiffen up in the fridge? Like you can decorate on top of it or is it too soft? Also, is it white color or more Carmel off white?
It will stiffen in the fridge but still too soft to pipe.