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Ingredients
- Sweet and salty snacks have always been a part of American pop culture and have taken on quite a style and sophistication in the last few years. Sea salt in chocolate, Hawaiian pink salt on a handmade caramel, even gourmet potato chips in exotic flavors.
- View by: Volume Weight
- 1/2 1/2 1/2 cup caramel, chopped
- 2 2 2 tablespoons heavy cream
- 8 8 8 tablespoons unsalted butter, softened
- 4 4 4 cups confectioners' sugar
- 1/4 1/4 1/4 cup meringue powder (optional, for stability)
- 1 1 1 teaspoon vanillla extract
- 1/2 1/2 to teaspoon sea salt, to taste
- 5 5 1/2 to caramel, chopped1/2 ounce heavy cream4 ounces unsalted butter, softened16 ounces confectioners' sugar1 1/2 ounces meringue powder (optional, for stability)1 teaspoon vanillla extract1/2 teaspoon sea salt, to taste
Preparation
Step 1
1) Melt the chopped caramel(s) with the heavy cream in a small saucepan set over low heat. Stir until smooth, then set aside to cool to lukewarm.
2) Place the butter, confectioners' sugar, meringue powder (if using), vanilla extract, and sea salt in the bowl of your stand mixer. Beat on low speed for about 1 minute, just to combine. The mixture will still be quite lumpy.
3) Add the cooled caramel to the butter/sugar in the bowl. Beat on low speed for 1 minute to incorporate the caramel into the mix.
4) Increase the speed to high and beat the icing for 5 minutes. You'll see bits of caramel throughout the icing at first; these will melt into the icing over the long mixing time. The meringue powder will increase the fluffiness of the icing as well.
5) Spread the icing on cupcakes, cakes, brownies, even cookies. Add an extra sprinkle of sea salt on top if desired, or drizzle with additional caramel. Store leftover icing in the fridge for up to 1 week.