Salted Caramel Buttercream
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 8 tablespoons of salted butter, at room temperature
- 1/2 teaspoon sea salt
- 1-1/2 cups powdered sugar
Step 1: In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color (if you notice that one area of the sugar is cooking faster than the rest, gently swirl the pan by using the handle).
Stpe 2: Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.
Step 3: In a mixer fitted with paddle attachment, beat butters and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.
Step 4: Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.