Have you ever had a week where you were on the 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 buy 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 is 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.
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
Cream together the butter and cream cheese.
Pour in the salted caramel.
Beat until combined.
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.Print
- 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
- Cream together the butter and cream cheese.
- Pour in the salted caramel. Beat until combined.
- Slowly add the powdered sugar, and beat for a few minutes until really light and fluffy.