Salted Caramel Buttercream

I am in love with my homemade Salted Caramel Buttercream. As soon as I tasted the Caramel sauce, it immediately reminded me all the sweet childhood memories. Caramel sauce tastes exactly like the butterscotch candy! Now imagine it with a lot of whipped butter, absolutely scrumptious! And I love that the salt cuts through the extra sweetness, however if you are not a fan of salted caramel, feel free to skip the salt. Make it the way you like best. 

This yummy sweet and salty buttercream can be paired with almost any cake. I actually applied it like butter on my toast and it tasted heavenly!

Tips:

• The Caramel sauce will get hard to mix once it cools down completely. You can heat it up just a little bit so that you can easily scrape it off the pan and into the butter but remember, if it is too hot it will start melting the butter and then it wont whip up nicely. 
• Try to keep the buttercream refrigerated. Before applying it on the cake just keep it outside for an hour or two and it will get soft. 

Ingredients:

(Stand Mixer recommended recipe)

• Dark Brown Sugar - 1 cup, firmly packed 
• Heavy Cream - 1/3 cup 
• Kosher Salt – ½ teaspoon 
• Butter - 1 cup, unsalted, sweet cream

Directions to make the Caramel Sauce:

• Heat a pan over medium heat.
• Heat the Dark Brown Sugar, Heavy Cream and Kosher Salt in it until the sugar has dissolved. 
• Bubble for a few minutes, then leave to cool completely. 

• Attach the stand mixer and the beater.
• Beat the Butter until smooth.
• Pour in the cooled cream mixture.

• Continue mixing until softly whipped. 

• When the texture looks like below, Salted Caramel Buttercream is ready.

• Use immediately or refrigerate. Bring to room temperature before frosting the cake for easy application.

Now your cake is all baked and trimmed and the buttercream is ready. It’s time to assemble the cake.

Time to assemble the yummy Cake:

• Refer to my article on Apply the Crumb Coat. Apply the first layer of Salted Caramel Buttercream all over the cake and let it rest so that buttercream seals all the crumbs of the cake. 

• Once the crumb coat is done, it’s time to do the final coat. Refer to my article Apply the Final Coat.

• Final coat done, it is time to decorate the cake. We are going to decorate it with shaved chocolate and Chocolate Whipped Cream Frosting. So, let’s shave some Chocolate!

Recommended Reading:

• Chocolate Sponge Cake with Salted Caramel Buttercream (decorated with shaved chocolate and Chocolate Whipped Cream Frosting)
• Chocolate Sponge Cake
• Basic Kitchen Measurements
• Apply the Crumb Coat
• Apply the Final Coat
• Shave Chocolate with a Peeler
• Assemble a Piping / Pastry / Decorating Bag
• Chocolate Whipped Cream Frosting