Salted Caramel Frosting
rosesandwhiskers
Sweet, smooth and salty, this salted caramel frosting pairs well with just about any cake or cupcake!
prepping, cooking, cooling and mixing 1 hour hr 30 minutes mins
- 1/2 cup salted butter
- 1/4 cup Crisco
- 1 1/4 cups light brown sugar
- 1/4 cup heavy cream
- 4 1/2 cups powdered sugar sifted
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2-3 tbsp whole milk
Combine the butter, Crisco, brown sugar and heavy cream in a medium sauce pan over medium heat. Stir constantly until the sugar, butter and Crisco are completely dissolved and the mixture just begins to boil.
Remove the pan from the heat and pour the mixture into a heatproof bowl. Let cool to room temperature, about an hour.
Sift the powdered sugar and salt while the brown sugar mixture is cooling. Then slowly mix it into the brown sugar on low speed. Add 2 cups of powdered sugar, followed by 1 tablespoon of milk and the vanilla. Add the remaining sugar and 1 more tablespoon of milk. Mix on high speed until light and fluffy. Add another tablespoon of milk if needed, but do so 1 teaspoon at a time. For me, the perfect consistency is 2 tablespoons + 2 teaspoons of milk.
Yields enough frosting for 12-15 cupcakes, depending on your piping style. Enjoy!