Making the Salted Caramel:
- Caramelize Sugar: In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a high heat-resistant rubber spatula or wooden spoon. The sugar will form clumps and eventually melt into a thick, amber-colored liquid as you continue to stir. Be careful not to burn it.
- Add Butter: Once the sugar is fully melted, immediately add the butter pieces. Be careful as the caramel will bubble up when the butter is added. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Slowly Add Heavy Cream: Very slowly, drizzle in the heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from Heat and Add Salt: Remove the pan from the heat and stir in the sea salt. Let the caramel cool down before using it in the frosting. If not using immediately, store in a container in the refrigerator.
Making the Frosting:
- Cream Butter: In a large bowl, use an electric mixer to beat the softened butter on medium speed until creamy, about 2 minutes.
- Add Powdered Sugar: Gradually add the powdered sugar and continue beating until the mixture is smooth and creamy.
- Incorporate Salted Caramel: Beat in the vanilla extract and 2-3 tablespoons of the cooled salted caramel (to taste) until well combined. If the frosting is too thick, you can add a little more caramel to reach your desired consistency. If it’s too thin, add a bit more powdered sugar.
- Adjust Saltiness: If you’d like a stronger salted caramel flavor, you can mix in a little extra sea salt, but do so sparingly to avoid making the frosting too salty.
- Frost Your Dessert: Use the frosting immediately, or store in the refrigerator until ready to use. If refrigerated, let it sit at room temperature to soften before use, and beat it again briefly to restore its creamy texture.
- Garnish: After frosting your cake or cupcakes, drizzle some of the remaining salted caramel on top and sprinkle with a pinch of sea salt for a gourmet finish.
Tips:
- Caramel Preparation: Making caramel requires attention and quick action. Have all your ingredients measured out and nearby before you start.
- Cooling Time: Ensure the caramel is cool before adding it to the butter mixture to prevent melting the frosting.
- Storage: Salted caramel can be made in advance and stored in the refrigerator for up to two weeks. Warm slightly before using to drizzle or incorporate into recipes.
Enjoy your decadent Salted Caramel Frosting, a perfect blend of sweet and salty that’s sure to impress on any dessert!