In addition to being delicious, this Salted Caramel Frosting has several uses. In my opinion, it would be just delicious swirled on a warm pumpkin bar in the fall, but it also looks great on traditional chocolate or vanilla cupcakes and makes a statement when spread on spice cake.
Twelve cupcakes or a nine-inch cake may be lavishly adorned with this quantity of salted caramel frosting.
FROSTING WITH SALTY CARAMEL
One cup of granulated sugar, four tablespoons of water, and half a cup of heavy cream are the ingredients.
2-3 tablespoons of authentic vanilla essence
Flaky sea salt, 1/2 teaspoon (and more as garnish)
- Two sticks of unsalted butter, measuring one cup, made at room temperature
- 2 cups of sugar that has been sieved
What to do:
1. Start by whipping up the caramel. Over medium heat, dissolve the sugar in the water by stirring in a medium heavy-bottomed pot with the granulated sugar.
2. Raise the heat to medium-high and simmer, unattended, until the syrup develops a rich caramel hue. At this point, you may gently swirl the pan if necessary, but stirring is not necessary.
After you've achieved the desired hue, take the pan off the heat and delicately whisk in the heavy cream and vanilla extract. Be patient; the mixture will continue to swirl vigorously until it reaches a smooth consistency.
4. After stirring in the sea salt, pour the caramel into a dish and allow it cool entirely. Do not hurry; doing so will only result in bitter regret.
5. While caramel is cooling, cream the butter in a big basin using an electric mixer. The powdered sugar should be added gradually until combined and a frothy consistency is achieved.
Step 6: Lastly, combine the cooled caramel with the butter mixture. Mix the ingredients in a medium-speed mixer until the frosting is light and fluffy. You may cool it for a little and whip it again if it seems too runny.
Tips and Variations: - Adding a splash of whiskey to the caramel mixture just before it cools will make this frosting more suitable for a more adult gathering.
- Enhance Sweetness with Less Salt: Some people find the "Salted" in Salted Caramel to be too much. If you like a more classic caramel taste, feel free to add a bit less salt.
You may store extra frosting in the fridge for up to a week or in the freezer for up to three months if you happen to have any leftover. Just be sure to seal the container tightly. Simply let it to cool to room temperature and thoroughly mix it before using.
- Floral Finishing: To elevate your frosted sweets to the next level, try topping them with a delicate dusting of dried edible flowers for a spring party.
- A Always use high-quality sea salt; a fine, flaky type goes in easily and adds a delightful, subtle crunch here and there.