Salted Caramel Buttercream

Salted Caramel Buttercream

A sweet and salty caramel buttercream, perfect for frosting cakes and cupcakes or using as a cake filling. 

Ingredients

  • 1 Cup (226g) unsalted butter, room temperature
  • 4 Cups (480g) powdered sugar
  • 2 tsp vanilla extract
  • 1/2 Cup (120ml) salted caramel, room temperature
  • 1/4 tsp kosher salt

Instructions

  1. In a stand mixer fitted with the paddle attachment, whip the butter on high until it’s fluffy and light (almost white in color), 5-6 minutes, scraping down the bowl and paddle a few times in between. Turn the mixer to low and add the powdered sugar a few cups at a time, scraping down the bowl and paddle after each interval. Add the vanilla. 

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