Salted butter caramel frosting (Part 2 of 2 in a series)

May 19, 2014

I had too much caramel leftover from the macarons recipe and didn't want it to go to waste so I decided to pair it with the best chocolate recipe I have. The frosting turned out tooooo sweet so I lessened the amount of frosting per cupcake - just a little squiggle, so it doesn't become cloyingly sweet.

To start the day right, pair a cupcake (or two) with a cup of piping hot coffee for breakfast, which is exactly what we did when I brought these cupcakes to the office. Enjoy!

Salted butter caramel frosting
Recipe from I Heart Eating, makes enough for a 2-layer 9-inch cake or about 24 cupcakes
  • 1 cup butter, at room temperature
  • 1/3 cup salted caramel sauce, at cool room temperature
  • 1 tsp vanilla extract
  • A pinch of Kosher salt
With an electric mixer, beat butter on medium for 1 minute.
Add salted caramel sauce and vanilla extract, and beat on medium for 2 minutes, scraping down the sides as needed.
Add powdered sugar and salt, and beat on low until powdered sugar is incorporated.
Increase speed to medium, and beat until smooth and well-combined, about 2-3 additional minutes.

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