Caramel Frosting Bliss (Print Version)
Silky caramel goodness for cakes and cupcakes. Super easy to spread. Adds a sweet, rich twist.
# Ingredients:
01 -
1.25 ml fine salt
02 -
5 ml vanilla extract
03 -
120 ml caramel sauce
04 -
240 g powdered sugar
05 -
227 g unsalted butter, softened
# Steps:
01 -
Want it thicker? Toss in some more powdered sugar and mix again. Smear or pipe it on your totally cooled cake or cupcakes any way you'd like.
02 -
Sprinkle in the salt. Crank the mixer up high and let it go till it's nice and fluffy. Don’t forget to scrape the bowl so it all gets mixed in.
03 -
Dump in that caramel sauce and the vanilla, then mix on medium till everything’s hanging out together really well.
04 -
Slowly pour in the powdered sugar, a bit at a time. Blend it in and make sure it's smooth before you add more.
05 -
Grab your hand or stand mixer and beat the butter till it’s super creamy and smooth. Medium speed is just right for this.
# Notes:
01 -
You can use store-bought caramel sauce or make your own. Both taste awesome here.
02 -
Keep leftover frosting in the fridge for up to a week. Let it warm up a bit, then just whip it again before using.