Friday, September 23, 2022
HomeFoodSalted Caramel Frosting Recipe (5 Substances)

Salted Caramel Frosting Recipe (5 Substances)


Constituted of simply 5 components, this salted caramel frosting is fudge-like, wealthy, and buttery. It’s all the pieces you like concerning the taste of home made salted caramel—in frosting kind! Take pleasure in it piped onto apple cupcakes, unfold over banana cake, or sandwiched between two butter pecan cookies. Comply with my step-by-step directions, success ideas, and video tutorial for finest outcomes.

cupcake with piped salted caramel frosting on top.

Creamy and fudge-like, with an irresistible salty-sweet-buttery taste, that is the frosting that each one desserts are begging for. (I’m fairly positive all desserts would style epic below a blanket of these items.)

Not the Quickest Frosting, However Definitely the Tastiest

If you wish to do that frosting, be warned that it’s not an easy, fast course of. Now that I’m scaring you away, let me again up and clarify.

There are two principal steps on this recipe: (1) Cook dinner a brown sugar caramel on the range, after which let it cool for 20 minutes. (2) Beat in sifted confectioners’ sugar and just a little heavy cream or milk to skinny out.

You should utilize the frosting immediately, however it is going to be fairly runny—pourable consistency, actually. Or in the event you wait at the least 20–half-hour, the frosting will likely be thick sufficient to pipe.

apple cupcakes topped with salted caramel frosting and caramel sauce sitting on wooden cake stand.
banana cake slice with salted caramel frosting on top.

So superb on banana cake.

5 Substances for Salted Caramel Frosting

  1. Butter: That is the bottom of the frosting, and utilizing actual butter on this recipe (not margarine or plant-based) is essential for each taste and texture.
  2. Brown Sugar: You should utilize mild or darkish brown sugar, or a mixture of each. (I normally do half and half.) Make certain your brown sugar is recent—it ought to really feel gentle and moist, not onerous or clumpy. If utilizing all mild brown sugar, your frosting will likely be lighter in shade than these photographs.
  3. Heavy Cream/Milk, Divided: Heavy cream works finest on this recipe, however you should utilize complete milk or half-and-half if that’s what you may have as an alternative. Nothing lighter or the caramel and/or frosting will separate. I have no idea any nondairy alternate options that work efficiently. Should you’re making a visit to the shop, I strongly encourage you to make use of heavy cream.
  4. Salt: Clearly important to make this salted caramel frosting. I like to recommend common desk salt.
  5. Confectioners’ Sugar: Make certain to sift the confectioners’ sugar or else your frosting can have lumps. I take advantage of a high quality mesh sieve and sift it immediately into the marginally cooled salted caramel.
brown sugar, heavy cream, salt, confectioners' sugar, butter, and sieve on marble counter.

Recipe Testing for Constant Success

In the present day’s recipe has been printed on my website for a few years now, however I’ve been wanting to transform the directions, as some readers had been reporting issue. It’s extremely essential to me that the recipes I share are simple to observe AND work efficiently. And this explicit frosting recipe was proving to be a bit… temperamental.

My assistant and I started retesting the unique recipe. Frustratingly, the batches saved yielding completely different outcomes. Then we started altering small variables. One batch was too onerous, one other too grainy. Why?

  1. First, we examined utilizing chilly butter vs. room temperature butter.
  2. After which we examined utilizing complete milk as an alternative of cream.
  3. Then we modified the pan.
  4. After which it was darkish brown or mild brown sugar.

But it surely wasn’t the temperature of the butter. And it doesn’t actually matter in the event you use milk or cream (I do want cream, however the frosting nonetheless works with complete milk). And the pan didn’t make a noticeable distinction, similar with utilizing mild vs. brown sugar. The issue was merely that we had been overcooking it!

Keep away from This!

The next image exhibits the over-cooked, grainy caramel combination:

over-cooked and grainy brown sugar caramel mixture in pot.

A Sweet Thermometer Guarantees the Finest Outcomes

The recipe used to name for boiling the caramel sauce for 3 minutes, which is definitely too lengthy for my range. (And the above photograph exhibits that.) The caramel ought to boil solely till it reaches a temperature of 230°F (110°C), after which ought to be faraway from the warmth. On my range, it takes just below 2 minutes, which is a fairly large distinction.

A sweet thermometer guarantees extra constant outcomes. Your frosting will not be grainy and your caramel will not be over- or under-cooked.

Left photograph under: The caramel is skinny and clean proper off the range. What a distinction from the photograph above! Proper photograph under: Right here is the caramel after cooling for 20 minutes.

brown sugar caramel sauce in pot after cooking and shown again after thickening in glass bowl.

Now sift in your confectioners’ sugar and beat in additional heavy cream/milk:

2 step photos showing sifting confectioners' sugar into bowl and finished frosting.

At this level, you should utilize the skinny frosting, or wait 20–half-hour for it to thicken right into a pipeable consistency. The longer it sits, the thicker it will get:

salted caramel frosting thickened in glass bowl.

And make certain NOT to over-mix the frosting after it’s accomplished. As a result of it’s going to start to separate:

over-worked and separated frosting mixture in glass bowl.

That was loads of info for you! Right here is all the pieces damaged down:

6 Success Ideas for the Finest Salted Caramel Frosting

  1. Make certain your stovetop is ready to medium warmth, or barely decrease in case your range runs sizzling.
  2. Whisk the butter and brown sugar collectively FIRSTand ensure the 2 are actually mixed. You can begin combining the 2 with a rubber spatula, however change to a whisk (I all the time use a silicone whisk so I don’t scratch my pans) when the butter is sort of all melted, to verify the butter and sugar are actually mixed. In any other case, you may see an oily layer across the edges the place they’re nonetheless a bit separated. As soon as they’re mixed, add the cream and salt.
  3. Use a sweet thermometer for finest outcomes. The time it takes to achieve 230°F (110°C) might take roughly than 2 minutes, relying in your explicit range and saucepan.
  4. Let the ready frosting sit for 20–half-hour to thicken if you wish to pipe it. It’s going to crust a bit because it sits, which is okmerely give it a stir while you’re prepared to make use of it.
  5. Don’t over-mix the frosting as a result of it’s going to start to separate. After beating within the sifted confectioners’ sugar and cream, use it immediately or go away it alone to thicken.
  6. If frosting sits for a pair hours, it turns into too onerous to unfold or pipe. If that occurs, scoop it right into a heatproof bowl and set it over a pan of simmering water on the range. Warmth and stir till it thins out. (Or use a double boiler.)

Finest Piping Tip to Use

The most effective piping tip for this frosting is a spherical tip equivalent to Wilton 2A or Wilton #12. Should you pipe this salted caramel frosting with star ideas, it won’t maintain its form as properly, as a result of this frosting is creamy and thinner than buttercream. So I recommend a easy spherical tip.

End your dessert with a drizzle of salted caramel, the sauce model of in the present day’s recipe. As a result of all the pieces is healthier with further salted caramel.

I promise you’ll by no means run out of excuses to make this salted caramel frosting! Strive it on these recipes:

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Description

Constituted of simply 5 components, this salted caramel frosting is fudge-like, wealthy, and buttery. A sweet thermometer and sieve are important. Comply with the step-by-step directions, success ideas listed above, and the video tutorial for finest outcomes.



  1. Make the caramel: Mix the butter and brown sugar in a saucepan over medium warmth. With a rubber spatula or picket spoon, stir continuously because the butter melts. As soon as butter has melted, change to a whisk to verify the 2 are actually mixed. (In any other case, you may see an oily layer across the edges the place they’re nonetheless a bit separated; you don’t want that.)
  2. As soon as melted butter and brown sugar are mixed, add 3 Tablespoons of heavy cream and the salt. Whisk to mix, then cease whisking and connect a sweet thermometer to your pan, ensuring the bulb will not be touching the underside of the pan (as you’ll get an inaccurate studying).
  3. Let the caramel boil, giving it a fast whisk each 30 seconds or so, till the temperature reaches 230°F (110°C). On my range, it takes just below 2 minutes.
  4. Take away the saucepan from warmth, give it one other fast whisk, and let cool for a minute. Fastidiously switch the salted caramel to a heat-proof mixing bowl set on a cooling rack and funky for simply 20 minutes earlier than persevering with. The caramel sauce thickens throughout this time.
  5. End the frosting: Sift in confectioners’ sugar and add remaining 2 Tablespoons of heavy cream. With a handheld or stand mixer fitted with a whisk attachment, beat on medium-low pace till the components are integrated. Flip mixer as much as excessive pace and beat for 1 minute. If frosting could be very thick, beat in 1 extra Tablespoon of heavy cream. Keep away from over-mixing or the frosting will start to “break” and separate.
  6. Use it immediately as a skinny glaze or icing, or let it sit and thicken. It’s going to crust a bit because it sits, which is ok—merely give it a stir while you’re prepared to make use of it. If you wish to pipe this frosting, let it sit for at the least 20–half-hour earlier than filling your piping bag, to provide it an opportunity to thicken as much as a pipeable consistency.
  7. Frost cake or cupcakes and garnish with a drizzle of salted caramel sauce, if desired.

Notes

  1. Particular Instruments (affiliate hyperlinks): Sweet Thermometer | Handheld or Stand Mixer | Silicone Whisk | Glass Mixing BowlsPiping BagWilton 2A or Wilton #12 piping tip
  2. Amount: This recipe is sufficient to frost 12–16 cupcakes or one 9×13-quarter sheet cake. 1.5x the recipe for extra cupcakes or a double layer cake. (Doubling the recipe can be far an excessive amount of.)
  3. Heavy Cream: Heavy cream or heavy whipping cream works finest on this recipe, however you should utilize complete milk or half-and-half if that’s what you may have as an alternative. Nothing lighter or the caramel and/or frosting will separate. I have no idea any nondairy alternate options that work efficiently. I strongly encourage you to make use of heavy cream.
  4. Piping Tip: The most effective piping tip for this frosting is a spherical tip equivalent to Wilton 2A or Wilton #12. Should you pipe this salted caramel frosting with star ideas, it won’t maintain its form as properly, as a result of the frosting is creamy and thinner than buttercream. So I like to recommend a easy spherical tip.

Key phrases: salted caramel frosting

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