Salted Caramel Frosting Recipe
- Let the caramel boil, giving it a quick whisk every 30 seconds or so, until the temperature reaches 230°F (110°C). On my stove, it takes just under 2 minutes.
- Remove the saucepan from heat, give it another quick whisk, and let cool for a minute. Carefully transfer the salted caramel to a heat-proof mixing bowl set on a cooling rack and cool for just 20 minutes before continuing. The caramel sauce thickens during this time.
- Finish the frosting: Sift in confectioners’ sugar and add remaining 2 Tablespoons (30ml) of heavy cream. With a handheld or stand mixer fitted with a whisk attachment, beat on medium-low speed until the ingredients are incorporated. Turn mixer up to high speed and beat for 1 minute. If frosting is very thick, beat in 1 more Tablespoon of heavy cream. Avoid over-mixing or the frosting will begin to “break” and separate.
- Use it right away as a thin glaze or icing, or let it sit and thicken. It’s going to crust a bit as it sits, which is fine—simply give it a stir when you’re ready to use it. If you want to pipe this frosting, let it sit for at least 20–30 minutes before filling your piping bag, to give it a chance to thicken up to a pipeable consistency.
- Frost cake or cupcakes and garnish with a drizzle of salted caramel sauce, if desired.
