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 1/4 teaspoon salt
• 2 1/2 cups (240-300g) confectioners’ sugar, sifted

Optional Garnish

• Salted Caramel Sauce

I’ve Procedure

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

Cook’s Notes

The best piping tip for this frosting is the Wilton #12 round tip. If you pipe this salted caramel frosting with star tips, it will not hold its shape as nicely since the frosting is so creamy. So I suggest a simple round tip.