- Make the Salted Caramel Sauce:
- In a saucepan, melt the butter over medium heat.
- Stir in the brown sugar and heavy cream. Cook, stirring constantly, until the sugar is dissolved and the mixture is smooth, about 2-3 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Let the caramel sauce cool slightly while you prepare the frosting.
- Prepare the Frosting:
- In a mixing bowl, beat the cooled caramel sauce with an electric mixer on low speed until smooth.
- Gradually add the sifted powdered sugar to the caramel mixture, one cup at a time, mixing on low speed until well combined and smooth. Scrape down the sides of the bowl as needed.
- Taste the frosting and adjust the salt level if desired. Add more salt for a saltier flavor, or omit it if you prefer a sweeter frosting.
- Adjust Consistency:
- If the frosting is too thick, you can thin it out by adding a little more heavy cream, one tablespoon at a time, until you reach the desired consistency.
- If the frosting is too thin, add more powdered sugar, a tablespoon at a time, until it reaches the desired thickness.
- Use or Store:
- Use the salted caramel frosting immediately to frost cakes, cupcakes, or cookies, or store it in an airtight container in the refrigerator for up to one week. Before using refrigerated frosting, let it come to room temperature and re-whip it briefly with a mixer to restore its creamy texture.
This salted caramel frosting is perfect for adding a rich and indulgent flavor to your favorite baked goods. Enjoy!