Slowly but surely, I’m trying to bulk up the new frosting section on my website. Which means I’ll be posting lots of frosting recipes this year. UGH sounds horrible doesn’t it??

I decided to start a frosting section after taking many suggestions from Y-O-U, so thank you for always helping to improved my content. Speaking of improvements, have you tested the new search function yet? In the past, if you searched for “vanilla cake” in the search bar in my sidebar, you’d get every single post where I mention “vanilla” or “cake.” So, like, every post. But it’s been updated! Test it out. Try searching for “salted caramel” using the search bar in the sidebar. First results are all recipes with salted caramel in the title, not posts where I simply mention “salted” or “caramel.” YAY for streamlined searching!

Let’s get back to this frosting business. I actually posted a salted caramel frosting recipe on my blog 4 years ago. It’s awesomely delicious, BUT I’ve had readers report back with some issues. The frosting is too thick! More like a nougat confection than a silky smooth frosting. I’ve been working at improving it because it’s taste is spot on and I don’t want you to miss out on this luscious decadence.

Ingredients

  • 1/2 cup (1 stick or 115g) unsalted butter
  • 1 cup (200g) packed light or dark brown sugar (I prefer dark)
  • 5 – 6 Tablespoons heavy cream, divided*
  • 1/4 teaspoon salt
  • 2 and 1/2 cups (240-300g) confectioners’ sugar, sifted
  • optional garnish: salted caramel sauce

Instructions

  1. Melt the butter in a small saucepan over medium heat. Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly until sugar is dissolved. Add salt. Allow to bubble for about 2 minutes, whisking every 30 seconds or so. Remove from heat, pour into a heat-proof mixing bowl, and allow to cool for about 30 minutes.
  2. With a hand or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners’ sugar and 3 more Tablespoons of heavy cream. Slowly add 1/2 cup more confectioners’ sugar until you reach the desired consistency. Add 1 more Tablespoon heavy cream if you find the frosting too thick.
  3. Frost cake or cupcakes and garnish with salted caramel sauce, if desired.

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