Salted Caramel Frosting Recipe
Made from just 5 ingredients, this salted caramel frosting is fudge-like, rich, and buttery. A candy thermometer and sieve are essential. Follow the step-by-step instructions, success tips listed above, and the video tutorial for best results.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cut into 4 equal pieces
- 1 cup (200g) packed light or dark brown sugar (I like to use 1/2 cup of each)
- 5 Tablespoons (75ml) heavy cream, divided*
- 1/4 teaspoon salt
- 2 cups (240g) confectioners’ sugar
- optional garnish: salted caramel sauce
Instructions
- Make the caramel: Combine the butter and brown sugar in a saucepan over medium heat. With a rubber spatula or wooden spoon, stir constantly as the butter melts. Once butter has melted, switch to a whisk to make sure the two are really combined. (Otherwise, you might see an oily layer around the edges where they’re still a bit separated; you do not want that.)
- Once melted butter and brown sugar are combined, add 3 Tablespoons (45ml) of heavy cream and the salt. Whisk to combine, then stop whisking and attach a candy thermometer to your pan, making sure the bulb is not touching the bottom of the pan (as you’ll get an inaccurate reading).
