Salted Caramel Frosting #desserts #cake

You just need 5 fixings: spread, darker sugar, overwhelming cream, salt, confectioners' sugar. No treat thermometer for the caramel; only several minutes of whisking and gurgling. Give it a chance to cool for 30 minutes, at that point beat in confectioners' sugar and all the more substantial cream. What's more, you'll get this smooth-as-silk enchantment.

The best funneling tip for this icing is the Wilton #12 round tip. In the event that you pipe this salted caramel icing with star tips, it won't hold its shape as pleasantly since the icing is sooo rich. So I recommend a straightforward round tip.

I guarantee you will never come up short on reasons to make this new and improved salted caramel icing. Here are a lot of thoughts for you. Also, truly, my stomach is snarling at Each and every ONE.

Also try our recipe Chocolate Cupcakes

5 fixings thus simple! This new and improved salted caramel icing is ultra rich and out and out irresistible.

Ingredients

• 1/2 cup (1 stick or 115g) unsalted butter
• 1 cup (200g) packed light or dark brown sugar (I prefer dark)
• 5 – 6 Tablespoons heavy cream, divided*
• 1/4 teaspoon salt
• 2 and 1/2 cups (240-300g) confectioners’ sugar, sifted
• optional garnish: salted caramel sauce

Instructions

1. Melt the butter in a small saucepan over medium heat. Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly until sugar is dissolved. Add salt. Allow to bubble for about 2 minutes, whisking every 30 seconds or so. Remove from heat, pour into a heat-proof mixing bowl, and allow to cool for about 30 minutes.
2. With a hand or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners’ sugar and 3 more Tablespoons of heavy cream. Slowly add 1/2 cup more confectioners’ sugar until you reach the desired consistency. Add 1 more Tablespoon heavy cream if you find the frosting too thick.
3. Frost cake or cupcakes and garnish with salted caramel sauce, if desired.

Read more our recipe : Winter Red Wine Sangria

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