The one and only recipe you’ll ever need for Salted Caramel Frosting. This buttercream recipe is perfectly balanced, incredibly delicious and can be used for just about everything! I make my caramel frosting with sweet dulce de leche caramel, which is a richer and thicker version of caramel than regular caramel sauce. This caramel frosting recipe will frost an 8-inch cake, or 24 cupcakes. It goes well with vanilla and chocolate cake, or even as a filling for macarons! Cakes, Cake Recipes, Cake Mix Cookies, Cake, Cake Decorating, Cake pops
Ingredients: 2 cups (453g) unsalted butter 1, 14-ounce can (396g) dulce de leche 1 teaspoon (5ml) vanilla 1/4 - 1/2 tsp salt, adjust to flavor 2 to 3 cups (250-375g) confectioner's sugar Check below.
Step number 1. Place softened, unsalted butter into mixing bowl. Whisk on high speed for about 5 minutes, until butter is light and fluffy. Scrape down sides of mixing bowl often to get all the butter mixed well.
Next, Add the dulce de leche (cooked sweetened condensed milk). If you cannot find dulce de leche, use a similar caramel sauce. If necessary, increase the amount of confectioner's sugar to thicken the frosting.
Step 3, Add the vanilla and salt. Start by adding 1/4 teaspoon salt, then add more if needed. Begin adding the confectioner's sugar 1 cup at a time, scraping down sides of mixing bowl often to get everything incorporated. Make sure to sift confectioner's sugar before adding to avoid any clumps. After adding all sugar, whisk on high speed for 2 to 3 minutes to get frosting very fluffy.