Wow! I can't believe it's already October! Are you starting to feel the changing of the seasons? I love the cool mornings and evenings and warm days. This is by far my most favorite time of year! But as the days get shorter, my fall baking list is quickly becoming longer than my available days for make them! This is causing me to narrow down and only choose the best of the best and this recipe for salted caramel buttercream frosting makes the list! I've used it to frost cakes, cupcakes, cookies and want to try it as a filling for macrons soon! It's a great pipe-able, not too sweet and perfectly salty frosting that I go back to again and again. You can even change out the flavor of caramel sauce depending on what you're making! I would love to see what you're making...please share your delicious creations on our Facebook or Instagram page.
- 1 1/2 c unsalted butter, softened (3 sticks)
- 6 c powdered sugar
- 1 Tbsp vanilla extract
- 1/4 tsp salt
- 3/4 c Caramel Kitchen salted caramel sauce
- Using a stand mixture with a paddle attachment, whip the butter with the salted caramel sauce on medium-high speed until light in fluffy and pale in color. (Be patient, this can take up to 5 minutes).
- Decrease the mixer speed to low and add the powdered sugar, about a half a cup at a time. Scrape down the sides of the bowl after each addition.
- Sprinkle in the salt and vanilla and continue to stir on low until completely combined.
- Increase the mixer speed to medium and whip the frosting until light and fluffy.
This recipe will frost about 24 cupcakes.