Have you ever been in deep love with a frosting recipe? Because honestly, I’m in love with this one! Yup, salted caramel frosting is bae, there I said it.
And gosh, this is sweet but not overpowering at all, it has a deep caramel flavor and just the right hint of saltiness, it’s creamy and so smooth it will pipe beautifully on your cupcakes. It’s the best salted caramel frosting I have ever whipped up in my entire life and if you ask me is probably the best frosting recipe I have ever developed, so this is pretty much huge
For me, the reason why this is so delicious is that it’s made with homemade caramel, yes, actually made from scratch caramel. I thought that making the caramel from scratch was a pain, but not at all, you only need three ingredients (water, sugar, and cream) and let it simmer for a couple of minutes. The secret’s not mixing while the sugar is simmering with the water and then waiting until you have an amber sugary mix to pour the cream.
However there’s a catch, use a big pot or saucepan because the caramel goes crazy when you add the cream (it boils a ton!)
That caramel is responsible for all the flavor of this salted Carmel frosting.
And now let’s jump into fluffy town, the reason why this is so creamy and not overpowering sweet at all is because we are not only using butter and powdered sugar. Actually, we are not even using powdered sugar at all! We are making this with meringue egg whites, some fluffy butter and an extra dose of sugar+ caramel.
How do I make this salted caramel frosting so fluffy?
We do it in steps, with baking shortcuts are not an option, especially if you want to create a quality treat that tastes and looks like a million bucks.
First, whip up the butter until it’s light and fluffy and set aside, we will use this whipped butter later.
Then make a double boiler and heat the egg whites with the sugar until the sugar dissolves. It will take around 10 minutes. Once the sugar is dissolved take out from the fire and with an electric mixer beat until stiff peaks form. It took me around 10 minutes every time, but it depends on your mixer. And then slowly incorporate the butter with the meringue.
It may look curdled at one point but don’t freak out just yet because once you add the caramel everything will come together into one big bowl of creamy magic (or as I like to call it salted caramel frosting)
- 1/2 Cup sugar
- 1/8 Cup water
- 1/4 Cup heavy cream
- 1Tsp salt
- 2 Egg whites
- 1 1/2 Sticks of butter
- In a saucepan over medium heat add the water and half of the sugar.
- Let it cook without stirring until the caramel is amber.
- Remove from heat and pour the heavy cream and the salt. Mix until incorporated and let it cool.
- Meanwhile, in a double boiler, add the egg whites and the rest of the sugar and mix until the sugar is dissolved and the mixture is warm. Remove from the heat and with a mixer whip up until stiff peaks form (around 5 minutes). Set aside.
- In another bowl whip up the butter until light and fluffy.
- Slowly incorporate the whipped butter to the meringue, add the caramel and keep mixing until everything is well incorporated.