SALTED CARAMEL FROSTING

The one and only recipe you’ll ever need for Salted Caramel Frosting. This recipe is perfectly balanced, incredibly delicious and can be used for just about everything! I make my buttercream frosting with sweet dulce de leche caramel, which is a richer and thicker version of caramel than regular caramel sauce. The dulce de leche makes this recipe very flavorful! Dulce de leche is simply cooked condensed milk. Although you can make your own, I recommend purchasing it already premade from your local grocery store. You can also use my home-made caramel sauce for this recipe; get the link down below!

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! I get lots of questions about my choice to use unsalted butter, then add salt to the recipe. Using unsalted butter gives you more control over the amount of saltiness in the recipe. You can adjust it much easier if you add it yourself.

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

INSTRUCTIONS

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.
2. .................................

for full instruction please see : tatyanaseverydayfood.com

Share this post