Instructions
Make the Caramel:
In a medium heavy-bottomed saucepan, stir together the granulated sugar and water over medium heat until the sugar is fully dissolved.
Boil the Syrup:
Increase the heat to medium-high and allow the mixture to boil without stirring until it turns a deep amber color. Do not stir—but feel free to swirl the pan gently if needed to ensure even coloring.
Add the Cream and Vanilla:
Once the caramel reaches the desired color, remove the pan from heat. Carefully whisk in the heavy cream and vanilla extract—the mixture will bubble up intensely. Keep stirring until it’s smooth.
Add the Salt:
Stir in the sea salt, then transfer the caramel to a heatproof bowl to cool completely. Be patient—rushing this step can lead to a runny frosting.
Whip the Butter:
In a large mixing bowl, beat the butter with an electric mixer until smooth and creamy.
Add the Powdered Sugar:
Gradually beat in the sifted powdered sugar until light and fluffy.
Combine with Cooled Caramel:
Slowly add the cooled caramel to the butter mixture. Beat on medium speed until the frosting is airy and well blended.
Tip: If the frosting is too soft, chill briefly, then whip again before using.
Variations & Tips
see continuation on next page
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