Salted Caramel Frosting

We were at the cabin for my husband's birthday and I needed a simple birthday cake solution.  I made chocolate cupcakes from a mix, and to make them special I decided to make salted caramel frosting.  Doesn't that sound like a good idea?  I thought so too, only I'd never made salted caramel frosting.  However, I was sure that someone somewhere had and that the recipe was only a Google search away.  Sure enough, I found this good and simple recipe and birthday bliss was secured!

This frosting can be made ahead, tightly covered, and refrigerated—it will last up to 7 days. Let it come to room temperature before using.

Salted Caramel Frosting
Recipe from
Enough to frost 24 cupcakes

1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
1/2 teaspoon fine salt
1 cup powdered sugar

Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. (If it seizes up, set it over low heat and stir contantly.)  Set aside until cool to the touch, about 25 minutes.

Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.

Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.