Salted caramel buttercream frosting pairs well with chocolate, pumpkin, spice, white, or yellow cake. Plus it’s the best icing for homemade brownies. This caramel frosting is 4 ingredients and the post gives tips on how to store frosting, and how to get rid of air bubbles.
¼tspsaltuse table salt in the frosting and extra course salt on top if desired
2cupspowdered sugaror more for taste preference
dash of milk or heavy cream if frosting becomes too thick
Instructions
Place room temperature unsalted butter, caramel sauce and salt in a mixing bowl. Use an electric mixer on medium and beat the butter for 1 minute, until whipped and fluffy.
Add in the powdered sugar, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
If the frosting is too thick, add a tablespoon of milk or heavy cream, and beat until creamy. Spread or pipe onto cake, cupcakes, or brownies.
You can store frosting in a sealed container on the counter for up to 2 days.However, you can store frosting in a sealed container in the fridge for up to 1 week. Before using, place the frosting on the counter and allow it to come to room temperature. Give it a quick whip with an electric mixer before using.