SALTED CARAMEL BUTTERCREAM RECIPE



A sweet and salty caramel buttercream, perfect for frosting cakes and cupcakes or using as a cake filling.



Ingredients

1 Cup (226g) unsalted butter, room temperature
4 Cups (480g) powdered sugar
2 tsp vanilla extract
1/2 Cup (120ml) salted caramel, room temperature
1/4 tsp kosher salt

Instructions
  1. In a stand mixer fitted with the paddle attachment, whip the butter on high until it’s fluffy and light (almost white in color), 5-6 minutes, scraping down the bowl and paddle a few times in between. Turn the mixer to low and add the powdered sugar a few cups at a time, scraping down the bowl and paddle after each interval. Add the vanilla.
  2. With the mixer still on low, add the salted caramel. Add a pinch of salt, increase the speed to medium, and mix for 2 full minutes.

Recipe Notes

Make Ahead Tips: You can make this salted caramel buttercream ahead of time and store in an airtight container in the refrigerator for up to two weeks. When you're ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring it back to smooth buttercream consistency.

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