The Pioneer Woman Tasty Kitchen
Avatar Image

Salted Caramel Frosting

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

24

Description

Here, you’ll find a classic Swiss meringue turned into a classic Swiss buttercream frosting, and then salted and caramelized. It’s silky, it’s fluffy, it’s heaven on a finger … err … cake!

Ingredients

  • FOR THE BUTTERCREAM:
  • 4 whole Large Egg Whites
  • ¼ cups Granulated Sugar
  • 2 sticks Unsalted Butter, On The Colder Side Of Room Temperature- So, Almost Room Temperature, Cut Into Squares
  • 1 teaspoon Vanilla Extract
  • FOR THE SALTED CARAMEL SAUCE:
  • ¾ cups Heavy Whipping Cream, Room Temperature
  • ½ teaspoons Vanilla Extract
  • ¾ cups Granulated Sugar
  • 2 Tablespoons Water
  • ¾ teaspoons Sea Salt (you Can Add More To Final Product If Not Salty Enough)

Preparation

For the buttercream frosting base:

1. Over a pot of continually simmering water, create a double boiler with your stand-mixer bowl (or another bowl that fits on top of the pot). Add egg whites and sugar into that mixing bowl and continually whisk until sugar granules are no longer felt when rubbed between fingertips, about 5 minutes.

2. Remove the bowl and set it into your stand mixer. With the whisk attachment, whisk your egg/sugar mixture on medium-high until egg whites form stiff peaks and are completely cool. This should take 10-15 minutes. You’re essentially making Swiss meringue here. You’ll want to make sure your meringue is absolutely COMPLETELY cool before proceeding.

3. With the mixer on medium low, add butter one square at a time into the egg white/sugar mix. Continue to do this until all butter is incorporated. Add vanilla extract and mix to combine.

4. Set aside (keep it at room temperature and in the same bowl). Cover the top of the bowl with plastic wrap and allow to sit on counter for next steps.

*If your buttercream breaks after the addition of the butter, this means your meringue was too warm. No need to fret, just cool the entire thing and whisk until it comes together. This can take up to 10-15 minutes. It will come together, believe me. I usually place ice packs or bags of frozen veggies/fruit under the bowl while mixer is on and stand there until butter starts to harden thus bringing buttercream back together.

For the salted caramel sauce:

1. In a small bowl combine heavy cream and vanilla. Set aside.

2. Mix sugar and water in a small saucepan over medium high heat. After it starts to boil, make sure that you DO NOT STIR.

3. Cook (watching the whole time) until your sugar reaches a dark amber color. Turn heat down to low and slowly start to whisk cream mixture in, whisking whole time. Add salt. Bring back to a simmer.
Then pour it into a bowl and cool until room temperature.

To make the salted caramel frosting:

1. Re-whip your buttercream for a few seconds. While buttercream is beating (with a whisk attachment) slowly add cooled caramel sauce. Scrape down sides of the bowl and whip for another couple of seconds until everything is combined. If using it that day, keep it at room temp. Taste. If it’s not salty enough for you, add more sea salt a little at a time until your desired saltiness is achieved!

2. Pipe onto cupcakes or cake! Make sure to add another sprinkling of flaked sea salt on top of the dessert so your friends know what they’re eating!

*If you are using this later, place buttercream in an airtight container and refrigerate for up to 3 days (freeze up to a month). If refrigerated, when ready to use, just bring back to room temp and beat with a paddle attachment until nice and fluffy! If frozen, defrost overnight in fridge, then follow refrigerated instructions for bringing back to room temp!

Tastes great on chocolate OR vanilla cupcakes/cake or right on a spoon.

Recipe makes about 4 cups of frosting.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Berry Burst Oreo Pie
Avatar Image by Jen | Baked by an Introvert in Desserts
Five-ingredient no-bake Berry Burst Oreo Pie. So easy and delicious!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Lime Cheesecake Parfaits with Coconut Whipped Cream
Avatar Image by Isadora (She Likes Food) in Desserts
A creamy lime cheesecake filling layered with graham crackers and coconut...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Peaches and Cream
Avatar Image by Trish at GlutenFreeFavoriteRecipes.com in Desserts
These spiced, warm peaches can top your favorite ice cream or...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Dark Chocolate S’more Pretzels
Avatar Image by Kelley Simmons @ Chef Savvy in Desserts
Sweet and salty dark chocolate pretzels covered in graham cracker crumbs...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Caramel Apple Blondies
Avatar Image by Stacey @ Bake.Eat.Repeat. in Desserts
Caramel smothered apple blondies---the perfect fall dessert!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy