Ingredients
Equipment
Method
- Combine the granulated sugar and water in a heavy-bottomed saucepan over medium heat and stir until the sugar dissolves.
- Stop stirring and increase the heat to medium-high, letting the syrup boil until it turns a deep amber color.
- Remove from heat and carefully pour in the heavy cream and vanilla extract, whisking steadily until smooth.
- Whisk in the flaky sea salt and pour the caramel into a heat-proof bowl to cool completely.
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until pale and fluffy.
- Gradually mix in the sifted powdered sugar until light and airy.
- Slowly pour the cooled caramel into the butter mixture with the mixer on medium-low, then beat on medium-high for 1-2 minutes until fluffy.
Nutrition
Calories: 130kcalCarbohydrates: 18gFat: 8gSaturated Fat: 4.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 75mgPotassium: 10mgSugar: 16gVitamin A: 300IUCalcium: 10mgIron: 0.5mg
Notes
Room temperature butter and completely cooled caramel are essential for a smooth frosting. Store leftovers in an airtight container in the refrigerator for up to one week, or freeze for up to 3 months. To fix a runny frosting, chill it for 20-30 minutes and rewhip.
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