Salted caramel is my latest obsession. I cannot get enough. My sea salt and vanilla bean caramel sauce are delicious on their own, but the last time I made it, I added about 2 ounces of Jack Daniels Tennesse Honey.
Have you ever had a week where you were on a wrong day for the entire week? All week, I was a day behind. All day today, I thought that it was Wednesday. I am so confused. I never really caught up and my poor blog was neglected. Something else that did not help with productivity was that we got a new addition to our family. We adopted a 10-month-old puppy. Her name is Ginnie. She is a total and complete love. I went into Best Buy to buy a printer and came out with a dog. Next door to the Best Buy is a Petsmart. My husband and children went to the adoption tent, and by the time I got back, it was decided that we needed to take a doggie home. It did not take a lot of arm twisting. They had their eyes on a different dog, but I saw this sweet babe and knew that she was our new dog. We could not take her home that day, she needed to go back to be spayed, and I drove to Ottawa to pick her up on Monday. It was well worth the disruption in our week, but I never got it together. But you will forgive me, right?
Salted caramel is my latest obsession. I cannot get enough. My sea salt and vanillla bean caramel sauce are delicious on its own, but the last time I made it, I added about 2 ounces of Jack Daniels Tennesse Honey. It is the most perfect thing that I have ever eaten. Sweet, salty, and boozy. Usually, I am not even a whiskey fan, but on a whim, I bought a bottle of the new honey blend (must have been a rough day) and love to cook with it. And then, I got an even better idea. Add butter to it. Lots and lots of butter. And more sugar. And then add to it some cake. And then some cupcakes. Sometimes, just sometimes, I have really good ideas.
Salted Caramel Frosting Ingredients //
- 2 sticks (1 cup) room temperature butter
- 1 brick (8 ounces) room temperature cream cheese
- 1/2 cup salted caramel (homemade or store-bought, if you cannot find salted caramel, add about a teaspoon of sea salt)
- 3-4 cups powdered sugar
How to Make // The Steps
Step 1: Cream together the butter and cream cheese.
Step 2: Pour in the salted caramel. Beat until combined.
Step 3: Slowly add the powdered sugar, and beat for a few minutes until really light and fluffy.
I used it to ice this yellow cake. This recipe makes a lot of frosting, I iced this cake and had some frosting left over. I added a few extra sprinkles of sea salt and this cake was amazing.
And it is also perfection on top of chocolate cupcakes with a little extra caramel sauce drizzle and some star glitter. The stars just make it extra fancy. I like sparkles.
Emily @ mommysnotperfect.com
Thursday 10th of March 2016
Only, this looks amazing! I'm going through a salted caramel phase right now so I'll be trying this!
Thursday 23rd of July 2015
I was wondering if there is a specific Carmel they I should use? I tried to make this with Carmel bits, it did not work. I melted the Carmel and once it was completely melted I added it to the cream cheese and butter and it instantly hardened. Is there a trick it should I have used a different type of Carmel? Thanks
Friday 24th of July 2015
There are links in the recipe, but it needs to be sauce. You can use store bought if you don't want to make your own, but it needs to be liquid.
Saturday 1st of March 2014
Followed recipe exactly...could not find salted caramel sauce so used a caramel topping and just added 1 t. sea salt. I also bought some ground sea salt and set it on the largest for grinding and will lightly grind over top of cake.
Tuesday 11th of February 2014
I had a co-worker bring in wheat free cupcakes with this frosting and a little caramel drizzle on top and they are the most delicious cupcakes I have ever had. I was amazed. I'm bookmarking!!! This will be a well used recipe in my house. :)
Friday 14th of February 2014
I am so glad that you liked them so much!
Friday 18th of January 2013
hi can i use something else instead of cream cheese
Saturday 19th of January 2013