Salted Caramel Frosting Recipe
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Looks can be deceiving: This frosting may resemble plain old vanilla, but one bite proves it’s much more. The addition of dark, slightly bitter caramel and an extra pinch of salt lends sophistication. Top some Vanilla Bean Cupcakes with this for an adult take on a childhood favorite.
Game plan: We used this frosting immediately after making it and again after it had set up, and found we liked it better after it had cooled and hardened slightly. However, if you’re in a hurry, you can use it right away; the frosting just may not be as perky as you’d like.
This can be made ahead, tightly covered, and refrigerated—it will last up to 7 days. Let it come to room temperature before using. One batch will frost 24 cupcakes.
INGREDIENTS
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
- 1/2 teaspoon fine salt
- 1 cup powdered sugar
INSTRUCTIONS
- Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
- Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
- Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
- Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.
Delish! Followed instructions and came out like picture - did not need to refridgerate. Saltiness is subtle and perfectly compliments caramel flavours. Magic on top of choccy cake.
i would liket o know what flavor of cake goes best with the caramel buttercream. I'm making a brithday cake for my husband and would like to use this recipe.
I made this and it worked really well, I used two whole sticks of butter though and had good piping consistency straight away. I used salted butter and added slightly more salt, I think the caramel flavor could have been more pronounced, but I am happy with the result
Liz, the caramel is what you are making with the cream, vanilla, sugar, butter and water.
Just want to know - step 4 says to "add carmel" - but the ingredients section doesn't list carmel -- how much and what type carmel is needed for this recipe??
So was it still worth making with 1 stick of butter and 1/2 the salt? How was the flavor? Did it have a good pronounced caramel taste?
I made this yesterday and it was all butter, so I added another of everything but the butter, still not fit to eat! My honey said it might be good on pancakes.
Also I only used 2/3 the amount of butter. 1 stick of butter.
The salted carmel frosting was to salty. I would cut the amount of salt in the frosting by half.
did anyone pipe it onto the vanilla bean cupcakes, or just spread?
I doubled everything except the butter (per the reviews) and this turned out wonderfully. Magical, even. It was excellent on deep, dark chocolate cupcakes.. and also on popcorn! Like kettle corn, but creamy. Highly recommended for all your sweet and salty frosting needs. Note: Make this before you make your cupcakes/cake/etc as it really benefits from some extra setting-up time in the fridge. Just be sure to leave time for it to return to room temperature afterward.
I went with the double caramel, 1 stick of butter suggestions and had a huge success with this! I spread it on a ginger cake. Next time, I'll try to replace the water in the caramel with rhum or scotch...
Tried this recipe with the vanilla cupcakes. I would agree that the frosting had a fatty mouthfeel due to the amount of butter used. And while I liked the flavor, I thought the caramel could be stronger. Next time, I will double the amount of caramel and perhaps go with one stick of butter. And perhaps pair with apple or pumpkin cupcakes. The vanilla cupcakes were GREAT. But I think the frosting and cupcakes would be better paired with other flavors. All in all, would try again with some modifications.
Unfortunately I was working off the printed copy and didn't have the benefit of the comments! Based on my past experiences with buttercream, I thought the butter-sugar proportions were off, but decided to try it as written. It tasted like a stick of salted butter, and the heavy mouthfeel overwhelmed the caramel flavor. It's quite easy to make though, so I will definitely try it again using less butter and more of everything else.
I had no problem making this recipe and I'm sure the texture I ended up with was exactly as it should have been, but I cannot say that I liked this recipe. I made the vanilla bean cupcakes and chocolate Guinness cupcakes and served half of each with a Blackberry Buttercream and this Salted Caramel. Everyone preferred both cupcakes with the Blackberry Buttercream.
This is a great idea. But still too salty even though I did use Kosher Salt. I'd cut the salt in half.
I made this frosting without modifying anything in the recipe, and it was fantastic. I frosted some chocolate cupcakes with it, and they disappeared before my very eyes. Texture was perfect with the full butter amount. To those who would up with dulce de leche--perhaps you didn't allow the caramel to cool down adequately before mixing it into the butter? (I let my caramel set overnight.)
I'm dying to try this but would like to know if anyone used a candy thermometer and if so, what temp did you bring the caramel to for success? I've had problems with caramel too thin, too thick in the past... Thanks!
I made this recipe with twice as much caramel to one stick of butter, and frosted an apple cake. Just divine, not too sweet, not too rich, and every bit as good as bittersweet chocolate, maybe even better. Thanks!
Ah, missed the little detail about "turning to amber color". I think I just snagged the stupidest poster award with this one.
broncosaurus, caramel is what you have after completing step 2.
What caramel? There is no caramel listed in the ingredients list. How much and what sort of caramel do you need?
The version of this recipe that I have doubles everything but the butter, and it's perfect. I've had to double it to get the right amounts for frosting a large layer cake, though. I agree that cooling the caramel is crucial (I speak from semimelted frosting experience!)
Demitasse, your fluff factor may have disappointed you for a couple of reasons: the butter may have been too soft when you started. It should still be slightly firm, but not still cold when you use it. Or, perhaps your caramel was just a tad too warm when it was incorporated. It's important to let that caramel cool until just warm or you may melt your butter producing that "melty dulce de leche type thing".
Oh dear god. I'm still swooning over this heavenly frosting! Thank you for a wonderful and different frosting.
I used the full butter, but multiplied all else by 1.5, except the salt. Was very happy with the degree of butteriness. Used the leftover frosting on pancakes, nice!
I made this frosting along with a cupcake version of Nigella Lawson's Chocolate Guinness cake this weekend and it was really tasty. I agree with the other comments and might try cutting down on some of the butter next time. I had a hard time piping the frosting with a pastry bag. I also found that it was not quite enough for 24 cupcakes. If you're interested in reading more about my experiments with these recipes, check it out here: http://tinyurl.com/5gbmve
Salted caramel was my first attempt at a frosting. It tasted great but I'd go easier on the butter next time. One unfortunate thing was that it came out very gooey and flat, less like a frosting and more like a... melty dulce de leche type thing, only not really. I don't think it was related to the recipe, more likely it was just bad technique on my part. What are some common reasons why frosting can fail to fluff up nicely? I'll try making it again sometime, but hopefully without repeating the same mistakes.
I love the caramel frosting ... I used less salt mixed in & sprinkled sea salt on them just before serving ...yummmmm
I made this frosting (along with the cupcakes) with a friend, and we really liked it, though we made one significant change and will make another next time. We doubled the amount of caramel, after making the amount recommended in the recipe and realizing that it just wasn't enough caramel for us, and the resulting frosting had the perfect flavor. Next time, I'll use just one stick of butter, instead of 1 1/2 sticks, because there was a little too much butter here, the mouth feel was just a little too fatty. I will definitely make this frosting again, though, and next time with chocolate cake or cupcakes!
cvhound---I've found that most recipes that call for a stand mixer can be made successfully with a hand mixer, and cake frosting should be no exception, since I've made many cake frostings very similar in technique to this one with a hand mixer. I think many recipes that call for a stand mixer do so because it's easier, especially if you have to beat the batter/frosting for a long period of time, and I guess a growing number of folks own one nowadays. Should be fine, and you'll get a workout for your arm!
cvhound, you make the guiness chocolate cupcakes frost them w/this....I will promise to give you a candid review if you mail them to me!
Can this frosting be made with a hand mixer? I don't own a stand mixer, but I loved salted caramel ice cream, and would love to try this frosting. Also, do you think this would go well with Guiness chocolate cupcakes?