Salted Caramel Buttercream Frosting – Gemma’s Larger Bolder Baking

This put up would possibly include associate hyperlinks. Please see my complete disclosure for main points.

Hello Daring Bakers!

WHY YOU’LL LOVE THIS RECIPE: Our Salted Caramel Buttercream Frosting is so outrageously nice that your greatest problem might be to prevent sampling it and save sufficient for the cake! With a prep time of simply an hour and handiest six substances, this new recipe for salty-sweet caramel buttercream will carry any cake to celebrity standing.

• Even supposing you’ve by no means made caramel, our transparent and simple directions may have you making up a selfmade batch like a professional!
• The salted caramel sauce is whipped with butter and powdered sugar to make a fluffy, fantastically spreadable frosting.

Salted caramel hits the very best spot, bringing in combination sweetness, salt, richness, and a slight smokiness. That’s why Larger Bolder Bakers all the time need extra of it! We’re right here to fulfill your cravings with muffins like Salted Caramel and Peanut Chocolate Tart, Outdated Shaped Salted Caramel Fudge, Selfmade Starbucks Salted Caramel Scorching Chocolate, and Salted Caramel & Chocolate Brownie Trifle Recipe.

Desk of Contents

What’s Salted Caramel Buttercream Frosting?

• Salted Caramel Buttercream Frosting is butter and powdered sugar frosting whipped with selfmade salted caramel. The salted caramel makes this frosting rather much less candy than conventional vanilla buttercream, with a extra nuanced taste.
• Selfmade caramel is made via heating sugar till it dissolves, melts, and turns into a deep amber colour, and its molecules begin to ruin down. As the warmth continues, several types of compounds get started generating liquid sugar to shape a easy caramel.
• Fast and simple American buttercream is a streamlined model of Eu buttercream this is incessantly made with meringue. American buttercream won recognition within the mid-Twentieth century as a deliciously easy approach to frost and pipe decorations on layer truffles for circle of relatives celebrations.

Key Components and Why

• Granulated sugar

  • Cooked granulated sugar is the bottom of caramel
  • Because the sugar caramelizes, its taste adjustments from sharply sugary-sweet to a extra profound, intense sweetness like butterscotch or toffee, and it transforms from a white cast to an amber-colored syrup.
  • Take a look at my troubleshooting information, Learn how to Make Caramel (Troubleshooting Information and Video), for detailed professional tricks to set you up for good fortune.

• Heavy whipping cream

  • Heavy cream (FRESH CREAM with a fats content material of round 36%) enriches the sauce.
  • The cream’s high-fat content material contributes to caramel’s velvety texture, complements taste complexity, and stabilizes caramel with out curdling.
  • The cream must be sizzling on this recipe. Warmth it at the stovetop on low, or warmth within the microwave in 30-second increments.

• Salt

  • It’s only a half-teaspoon, however the salt takes this buttercream from purely candy to addictively nuanced.
  • Some recipes name for sea salt, however you’ll use common salt right here.

• Butter

  • Butter is the root of the frosting’s sumptuous texture and style.
  • Butter needs to be softened appropriately to get the correct consistency for frosting. You realize your butter is on the proper temperature while you push it, and your finger makes an indent, but it surely doesn’t simply squish all through.
  • I desire salted over unsalted butter right here for added taste.

• Powdered sugar

  • Powdered sugar (confectioners or icing sugar) sweetens frosting and offers it a easy consistency offers it a easy consistency to frost truffles and use in a piping bag.
  • Powdered sugar rubs in opposition to fats from softened butter all over creaming, growing air wallet to include air. In the meantime, icing sugar additionally coats air wallet to forestall them from drying out, maintaining air to stabilize frosting.
  • All the time sieve the powdered sugar to take away lumps and make the frosting fluffier.

Learn how to Make Salted Caramel Buttercream Frosting

• Make the caramel: 
  • In a heavy-bottomed saucepan, stir sugar and water in combination over medium warmth till sugar dissolves.
  • When the combination involves a simmer, prevent stirring.
  • Watch sugar moderately. When it turns deep amber and begins to sniff somewhat smokey, right away flip off the warmth and upload sizzling cream and salt. It is going to bubble up.
  • When the caramel stops effervescent, go back it to low warmth and stir till easy.
  • Switch to a heat-proof bowl and let thicken for approximately half-hour till it has a paste-like consistency.

• Whip the buttercream:
  • Within the bowl of a stand mixer or with a blending bowl and a hand held mixer, whip the softened butter on excessive for approximately 5 mins till mild and fluffy.
  • Upload the cooled caramel and whip till integrated.
  • On low velocity, upload the powdered sugar one spoonful at a time.
  • End via whipping the frosting on excessive velocity for 2 mins.

Can I Make Salted Caramel Buttercream in Advance?

Sure, you’ll make Salted Caramel Buttercream upfront.

• Get ready and stay at room temperature: 
  • If you wish to make the buttercream the day sooner than the usage of it, you’ll stay it at room temperature in an hermetic container for as much as 24 hours.
  • If it’s heat on your kitchen, it’s highest to stay it within the refrigerator.
• Get ready and stay within the refrigerator:
  • For longer garage, put the frosting in an hermetic container and stay it within the fridge for as much as one week.
  • Let it come to room temperature naturally sooner than you employ it. If wanted, re-whip it till easy.
• Get ready and freeze:
  • Put buttercream in an hermetic container and shop within the freezer for as much as 8 weeks.
  • Let it come to room temperature naturally sooner than you employ it. Re-whip it till easy once more if wanted.

Learn how to Retailer Leftovers

Retailer leftover salted caramel frosting in an hermetic container within the refrigerator for as much as one week.

FAQs

• Can I make this buttercream if I’ve by no means made caramel sooner than?

  • Sure! Caramel making isn’t as sophisticated as chances are you’ll assume, and selfmade is such a lot higher than store-bought caramel sauce. This can be a simple recipe without having for particular apparatus like a sweet thermometer, however you do want to practice a couple of easy laws:
  • Use a heavy-bottomed saucepan.
  • Except specified within the recipe, DO NOT stir your caramel as soon as it has began to simmer
  • Prepare dinner till you get a wealthy brown colour, however don’t permit the caramel to smoke.
  • For a deeper dive into caramel making, take a look at Learn how to Make Caramel (Troubleshooting Information and Video).

• How do I am getting truly fluffy buttercream?

  • The important thing to the most efficient caramel buttercream frosting is completely softened butter. Over-softened butter can’t retain air smartly, which results in a flat, runny frosting. Underneath-softened butter may have lumps, resulting in a grainy, over-whipped, break up frosting.
  • The best way to melt butter is to go away it out at room temperature for round 3 hours.
  • Whip butter (use the whisk attachment and no longer a paddle attachment) till mild and fluffy to construct a construction to carry the sugar.  Differently, sugar will crush the butter resulting in a flat heavy frosting.
  • Upload the powdered sugar slowly, a spoon at a time so it will get absolutely integrated.
  • When you see air bubbles, run your mixer at a low velocity on the finish of blending. This will likely assist to easy out the frosting and take away giant air bubbles.

Gemma’s Professional Chef Guidelines

• Watch the sugar very moderately because it caramelizes. You wish to have it to get darkish so the flavour holds up as soon as the butter and powdered sugar are added, however you don’t need it to burn. It’s actually an issue of seconds between highest and too a ways.
• Have the cream in a position so you’ll prevent the cooking right away at the very best second.
• Be very cautious when pouring within the cream (and remember to use a high-sided pot). The steam from the effervescent could cause burns.
• Don’t let the caramel get too chilly sooner than making the buttercream. It will possibly get too cast and be tough to include into the butter. It’s highest to head via texture over temperature.
• Use this to frost my Absolute best Ever Chocolate Cake or Vanilla Birthday Cake, chocolate cupcakes, pumpkin cake or cupcakes, or cookies!
• For extra caramel pointers, take a look at my put up Learn how to Make Caramel: Troubleshooting Information and Video.

Extra Buttercream Recipes