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Salted Caramel Frosting


Salted Caramel Frosting


Located in the heart of the country, where the air is fresh and the apples are as plentiful as the wheat fields, there

is a sweetness to life that goes beyond a friendly smile. Here, where tradition is as fundamental as pantry items, I

learned to love the art of creating delicacies that speak of comfort and care. Among these recipes, there is one

that is very dear to me, one that serves as a testament to the love for a sweet end to every meal: homemade


salted caramel frosting.

This delicious dressing combines the richness of butter, the deep amber note of caramel and the perfect hint of

saltiness that reminds us of the balance in the rich diversity of life. It’s a symphony of flavors that have danced

across the decades, gracing everything from birthday cakes to an otherwise humble pound cake, transforming

them into celebratory masterpieces.Whether you are making a frosting for a gathering with dear friends or just


pampering your family, this salted caramel frosting will carry both our country’s heritage and a touch of


This salted caramel frosting is as versatile as it is delicious. It shines on classic vanilla or chocolate cupcakes,

becomes a conversation piece when spread on spice cake, and if you ask me, it would be heavenly on a warm

pumpkin bar in the fall.


Salted Caramel Frosting,

Servings: This batch is enough to generously frost about 12 cupcakes or one 9-inch cake.


– 1 cup granulated sugar

– 4 tablespoons water

– 1/2 cup heavy cream

– 2 teaspoons pure vanilla extract


– 1/2 teaspoon sea salt flakes and more for garnish

– 1 cup (2 sticks) unsalted butter, room temperature

– 2 cups powdered sugar, sifted


1. Start by making the caramel. In a medium, heavy-bottomed saucepan, stir together granulated sugar and

water over medium heat until sugar is completely dissolved.

2.Increase the heat to medium-high and allow the syrup to cook undisturbed until it turns a deep amber color. It

is important not to stir at this stage; Instead, you can gently rotate the pan as needed.

3. Once it’s the right color, remove the pot from the heat and carefully add the cream and vanilla extract. The

mixture will bubble vigorously, but continue stirring until smooth.4. Add the sea salt and then transfer the


caramel to a bowl to cool completely. Patience is the key here: trying to hurry will only lead to icy regret.

5. While the caramel is cooling, beat the butter in a large bowl with an electric mixer until creamy.Gradually add

powdered sugar until the mixture is fully incorporated and a loose mixture forms.

6. Finally, pour the cooled caramel into the butter mixture. Beat on medium speed until frosting is fluffy and well

blended. If it seems too runny, you can let it cool briefly and then blend again.Variations and Tips:

– For a juicy touch: A tablespoon of bourbon, shaken with the caramel just before it cools, can elevate this

frosting for grown-up nights.

– Less salt, more sweet: The “salty” of salted caramel isn’t for everyone. For a more traditional caramel flavor, feel

free to reduce the salt to a pinch.

– Storing Excess: If you have leftover frosting, it refrigerates beautifully in an airtight container for up to a week or

can be frozen for 3 months. Simply leave it at room temperature and stir well before using.- Floral Finish: At a

spring celebration, a light sprinkling of dried edible flowers on glazed desserts can add a touch of elegance.

– Remember: the quality of your sea salt makes all the difference: a fine, flaky variety incorporates well and adds a

subtle crunch here and there that is simply divine.

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