Salted Caramel Frosting

Happiness is…

Salted caramel frosting!

No, this is NOT health food from a diet standpoint.  Yes, it is health food from a mental health standpoint. One spoonful of this frosting will have you singing even on your worst days. If you are watching your diet, just don’t eat too much of it!

I adapted this frosting from Chowhound.com and slapped it between Flourless Fudge Cookies for a party. You can find the recipe for the cookies here:

Flourless Fudge Cookies

They are delicious with this frosting sandwiched between the fudgy layers.

Don’t think you have to bake anything special to put this frosting on, it is good on anything, even a spoon straight out of the bowl!

But if you need ideas for how to use it, I would suggest; cake, cupcakes, macarons, crepes, cookies, pancakes, waffles, graham crackers, saltines, toast, fruit dip, swirled into vanilla ice cream, yogurt or cream cheese…get the picture? It is “lick the spoon” good!

For the Salted Caramel Frosting

1/3 cup granulated sugar

2 tablespoons water

1/4 cup heavy cream

1/2 cup unsalted butter (1 stick), room temperature and cut into pieces

1 and 1/2 to 1 and 3/4 cups confectioners sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

You have to caramelize the sugar for this.  It’s okay, I promise you can do it!

Simply place 2 tablespoons water in a medium saucepan, then add the 1/3 cup granulated sugar in the middle. DON’T STIR IT.

Turn the heat on medium high until the sugar is dissolved and starts to bubble, then turn it down to medium. DON’T STIR IT.

Watch it carefully for the next 3-7 minutes. When it begins to turn light brown don’t take your eyes off of it. As soon as it begins to turn from medium to dark amber brown take it off the heat. DON’T STIR IT.

Now add in the heavy cream, STIRRING the whole time to completely incorporate the cream into the caramel. It’s ok if you have a few sticky spots that cooled too quickly to make it in the sauce. You should have a very liquidy sauce that is dark amber in color. Let it cool to room temperature for a few minutes before proceeding.

If you were to taste the caramel sauce, it would taste bitter and burned. It’s okay, you are adding more sugar for the frosting.

Next beat your butter in a bowl with your mixer about 2 minutes, then add in 1/2 cup confectioners sugar, salt and vanilla. Mix another minute or two until it is creamy and there are no butter lumps.

Now mix in your caramel sauce and beat until it is well mixed. Continue to add confectioners sugar 1/2 cup at a time until you have used 1 and 1/2 cups confectioners sugar.

Taste, it. If it isn’t salty enough, add more salt. If it is too goopy, add another quarter cup confectioners sugar.

Place in the fridge to set up for about 30 minutes, if necessary.

This recipe yields enough frosting for one lightly frosted 8-9 inch cake or 20-24 cupcakes.

I used mine for 16 Flourless Fudge Cookies ~ yielding 8 sandwiches, and had one cup frosting left over. The left over frosting is nestled in an airtight container for week long enjoyment (if it lasts that long) on whatever strikes my whimsy.