Monday, October 9, 2017

Salted Caramel Buttercream

The most perfect caramel frosting of all time. Easy to make and easier to eat!


The most perfect caramel frosting of all time. Easy to make and easier to eat!

Last week I shared these Salted Caramel Apple Cider Cupcakes on Something Swanky. And, by golly, that Salted Caramel Buttercream was so stinking good that I felt it deserved it's own post.

A few years ago, when I first attempted this buttercream, I tried using melted down Kraft caramels mixed into my regular buttercream. But it turned out gummy and stiff, and not at all something you'd want on top of a fluffy cupcake.

This year, after several failed batches, I finally discovered the secret to perfectly creamy, fluffy, flavorful caramel frosting...

http://www.somethingswanky.com/apple-cider-cupcakes-salted-caramel/

Instead of adding the powdered sugar to whipped butter (like you would normally do when making buttercream), add the powdered sugar to butter that has been melted with brown sugar and cream-- essentially, an EASY homemade caramel.

You end up with a perfectly pipe-able fluffy frosting with a pure caramel flavor. Plus, it's actually easier than unwrapping and melting a bunch of individual caramels.

http://www.somethingswanky.com/apple-cider-cupcakes-salted-caramel/

Be sure to reserve a little bit of that homemade caramel to drizzle on top of anything you frost!! SO GOOD.

Enjoy :)


Yield: 3 cups (enough for 2 dozen cupcakes)

Salted Caramel Buttercream

The most perfect caramel frosting of all time. Easy to make and easier to eat!

prep time: cook time: total time:

INGREDIENTS

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/3 cup heavy whipping cream
  • 3 cups powdered sugar
  • 1 tbsp vanilla
  • heavy pinch of sea salt

INSTRUCTIONS

  1. Place the butter, brown sugar, and heavy cream in a sauce pot over medium-high heat. Stir until the butter has melted and the sugar is dissolved.
  2. Pour the caramel mixture into the bowl of a stand mixer (you may want to reserve some to drizzle on top of the cupcakes). To speed up the cooling process, place the bowl in an ice bath and stir the caramel until it has cooled to almost room temperature (this shouldn't take long over an ice bath).
  3. Using the whisk attachment, mix in the powdered sugar one cup at a time. Mix in the vanilla. Scrape down the sides as needed.
Created using The Recipes Generator
The most perfect caramel frosting of all time. Easy to make and easier to eat!




Ashton Swank
Ashton Swank

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