Delicious Salted Caramel Buttercream Recipe
Ingredients
- 1 cup sugar
- 1 Tbsp water
- 4 Tbsp salted butter + 1 /12 sticks butter room temperature (divided)
- 1/2 cup cream
- 1 tsp sea salt
- 1 1/2 sticks butter room temperature
- 5-6 cups powdered sugar
Instructions
- Combine sugar and water and cook on medium-high heat. Stir just until the sugar dissolves. Once sugar dissolves, stop stirring
- Bring to a boil. Let caramel reach a deep amber color with a temperature of 340. I don't always use a thermometer. I just look for that amber color, but if it gets too hot (past 350), it will turn bitter, so be careful.
- When caramel reaches that nice, dark amber color, remove from heat, carefully whisk in the heavy cream, and swirl in the butter.
- Add sea salt. Return to low heat and continually whisk until smooth.
- Let it cool so that it is cool to the touch. This salted caramel thickens as it cools. If it solidifies too much before using, just reheat until you reach your desired consistency, but you do want it cool before adding to the final two ingredients.
- Once cool but still pourable, add salted caramel to a stand mixer fitted with the paddle attachment. Add the room temperature butter and 5 cups of powdered sugar. Whip until fully combined. Add more powdered sugar until you reach the desired consistency.
- Mix on high for 2 minutes, scraping the bowl halfway through.
Notes
Note: Europe butter and fleur de sel really elevate the flavors but normal butter and sea salt works as well