Caramel Frosting
Makes about 5 cups
  • 2¾ cups (550 grams) granulated sugar
  • ½ cup water
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 1 cup heavy whipping cream, warmed
  • 1 teaspoon vanilla extract
  • ¼ teaspoon (0.75) kosher salt
  • 1 cup (227 grams) unsalted butter, softened
  • 6¾ cups (810 grams) confectioners’ sugar
  1. In a large saucepan, combine granulated sugar and ½ cup water. Cook over medium-high heat, stirring constantly, until sugar is dissolved. Continue to cook, without stirring, until mixture is amber in color. (Brush any sugar crystals on sides of pan with a pastry brush dipped in water.) Remove from heat.
  2. Add cold butter, and stir with a wooden spoon until butter is melted. (Mixture will foam.) Gradually add cream, vanilla, and salt, stirring until smooth. Transfer mixture to a medium bowl, and place in a larger bowl filled with ice. Let cool for 20 minutes, stirring occasionally.
  3. In the bowl of a stand mixer fitted with the paddle attachment, place caramel mixture; add softened butter, and beat at medium speed until combined. Gradually add confectioners’ sugar, beating until smooth. Use immediately.
Spread Caramel Frosting on top and sides of cake immediately after spreading between layers, otherwise it will get too thick to use
Recipe by Bake from Scratch at