I generally choose salty treats over sweet ones, but when you combine sweet and salty...holy cow, I'm in heaven!
Prime example: salted caramel anything. Like this Salted Caramel Buttercream Frosting. If there's any icing I'd eat by the spoonful, it would be this one.
Salted Caramel Frosting Recipe:
- 1/2 cup granulated sugar
- 4 Tablespoons water
- 2 teaspoons light corn syrup
- 1/2 cup cream
- 1 teaspoons vanilla
- 1 teaspoons lemon juice or vinegar
- 1 teaspoon salt
- 2lb powdered sugar
- 2 sticks butter, softened
The first step is to make the luscious homemade salted caramel that makes this icing recipe better than all others out there (in my caramel-and-salt-loving opinion).
Start by mixing the water, corn syrup, and the granulated sugar together in a very small saucepan. Why corn syrup AND granulated sugar, you ask? Because the corn syrup, while not strictly necessary to make homemade caramel, will help inhibit the creation of sugar crystals. Sugar wants to be in crystals, but we don't want it to be for our caramel. Adding the corn syrup to the mix, even in such a small quantity, really makes this a pretty foolproof recipe.
Bring the water and sugar mixture to a boil over medium heat, but DO NOT STIR. Stirring also encourages crystallization. Cook until the water and sugar mixture caramelizes into the beautiful golden brown color in the photo just above. It happens quickly once the sugar starts browning, so don't walk away from the stove during this step!
Remove the caramelized sugar syrup from heat, and mix in the cream. It mixes in more easily if the cream is at room temperature, but it can still work if you have cold cream--you just have to do it slowly, at least at first. Pour in just a tiny bit of the cream, a couple teaspoons worth, and mix that. Add just a splash more, mix that in. Our goal is to lower the temperature of the caramel, so that it doesn't get a big cold shock when you pour in the cream and just sieze up. Continue mixing in the cream a bit by a bit, but you can start adding more and more as you go along.
Mix in the salt and the vinegar. The acid is another optional ingredient--the caramel doesn't need it in a chemical sense--but it does brighten the flavor and make it taste even more amazing. Stir to combine.
Set the caramel aside to cool completely before moving on to making the icing. I'm not joking. COMPLETELY. Otherwise, you'll end up with a soupy, melted buttery mess. Which, while I'm sure would be delicious, would not be particularly useful in spreading on cakes or cupcakes.
Note: this caramel sauce also makes an awesome ice cream topping at this stage!
Once the caramel sauce is completely cool, combine the softened butter, powdered sugar, and caramel together in a mixer (oh Kitchenaid stand mixer, I love you so) and beat until a smooth, glorious buttercream icing. If the icing is too stiff, add just a bit of milk, cream, or water (just a bit at a time) until the icing is the perfect consistency for your needs.
And clearly, Apple Spice cupcakes need to be topped with salted caramel buttercream. Oh yes. And perhaps sprinkled with some extra crystals of sea salt.
Or perhaps drizzled with a little extra salted caramel sauce. I wouldn't turn that down, either.
Yup, anything made with this glorious nectar, this salted caramel, is good. Great. Awesome. Stupendous. Apply any superlative you want--this qualifies. What would you put it on?
Want a one page, printable PDF version of this recipe? Click to Page Two for the free download.