1 cup granulated sugar
4 tablespoons water
1/2 cup heavy cream
2 teaspoons pure vanilla extract
1/2 teaspoon flaky sea salt, plus extra for garnishing
1 cup (2 sticks) unsalted butter, room temperature
2 cups powdered sugar, sifted
Directions:
Caramel Creation: In a medium, heavy-bottomed saucepan, dissolve the granulated sugar into the water over medium heat. Once dissolved, increase the heat and let the mixture boil until it achieves a deep amber color. Remember, stirring is off-limits here; gentle swirling of the pan is all that’s needed.
Incorporate the Cream: Off the heat, whisk in the heavy cream and vanilla extract. Brace for the mixture to bubble vigorously. Continue stirring until smooth, then blend in the sea salt. Transfer the caramel to a bowl and let it cool entirely.
Butter Base: In a large bowl, whip the butter until creamy, then gradually mix in the powdered sugar until fluffy and well combined.
Merge the Caramel: With the caramel cooled, fold it into the butter mixture. Beat until the frosting is light and airy. Should it feel too soft, a brief chilling followed by additional whipping can bring it to the perfect consistency.
Variations & Tips:
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