Salted Caramel Frosting

Located in the heart of the country, where the air is fresh and the apples are as plentiful as the wheat fields, there is a sweetness to life that goes beyond a friendly smile. Here, where tradition is as fundamental as pantry items, I learned to love the art of creating delicacies that speak of comfort and care. Among these recipes, there is one that is very dear to me, one that serves as a testament to the love for a sweet end to every meal: homemade salted caramel frosting.
This delicious dressing combines the richness of butter, the deep amber note of caramel and the perfect hint of saltiness that reminds us of the balance in the rich diversity of life. It’s a symphony of flavors that have danced across the decades, gracing everything from birthday cakes to an otherwise humble pound cake, transforming them into celebratory masterpieces.Whether you are making a frosting for a gathering with dear friends or just pampering your family, this salted caramel frosting will carry both our country’s heritage and a touch of indulgence.
This salted caramel frosting is as versatile as it is delicious. It shines on classic vanilla or chocolate cupcakes, becomes a conversation piece when spread on spice cake, and if you ask me, it would be heavenly on a warm pumpkin bar in the fall.

Ingredients:

– 1 cup granulated sugar
– 4 tablespoons water
– 1/2 cup cream
– 2 teaspoons pure vanilla extract
– 1/2 teaspoon sea salt flakes plus more for garnish
– 1 cup (2 sticks) unsalted butter, at Room temperature
– 2 cups powdered sugar, sifted

Instructions:

1. Start by making the caramel.In a medium, heavy-bottomed saucepan, stir together granulated sugar and water over medium heat until sugar is completely dissolved.
2. Increase the heat to medium-high and allow the syrup to cook undisturbed until it turns a deep amber color. It is important not to stir at this stage; Instead, you can gently rotate the pan as needed.
3.Once you’ve achieved the right color, remove the pot from the heat and carefully add the cream and vanilla extract. The mixture will bubble vigorously, but continue stirring until smooth.
4. Add the sea salt and then transfer the caramel to a bowl to cool completely. Patience is the key here: trying to hurry will only lead to icy regret.5. While the caramel is cooling, beat the butter in a large bowl with an electric mixer until creamy. Gradually add powdered sugar until the mixture is fully incorporated and a loose mixture forms.
6. Finally, pour the cooled caramel into the butter mixture.Beat on medium speed until frosting is fluffy and well blended. If it seems too runny, you can let it cool briefly and then blend again.

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