Salted Caramel Buttercream
Remember that Simple Salted Caramel recipe from last week? Well today I'm going to show you one delicious way to use it- in buttercream. And yes, it is more delicious than it sounds. Whipped, fluffy buttercream with the rich, creamy, and sharp twist of the salted caramel is absolutely irresistible. You can top cupcakes with it, put it between two cookies, frost a cake, or eat it right off the spoon- all perfectly acceptable and delicious options. Mouth watering yet? Mine too. Let's get into it.
What to do:
Use whatever your favorite buttercream frosting recipe is, and substitute half of your butter for caramel. And really, that's it. Make sure the consistency of your caramel is not too thin, as that will result in a thin frosting that won't keep it's shape. However you also don't want to use a caramel that is completely rock-solid at room temperature either, as that will make your buttercream too gummy. With the salted caramel recipe from last week's post, you'd want to boil your caramel for 3-4 minutes and let it cool. Caramel about the consistency of the caramel used in candy-bar filling is ideal. Once you've subbed out the caramel for half of your butter, just make your recipe as per usual (give or take a cup or two of powdered sugar), you should have your salted caramel buttercream! Feel free to add in extra caramel to get your desired flavor and texture, and you could even fold some in at the end to create a delicious marbled effect.
My personal favorite thing to put this buttercream on is dark chocolate fudge cupcakes, with a little bit of caramel filling- because sometimes more is more. And when I run out of cupcakes? A spoon. Yet another great way to work on our sweater-bods #SweaterBodByEmilyB. Or, as my mom would say, "Why don't I go ahead and smear it right on my ass". Want more ways to use my Simple Salted Caramel? Or anything else you'd like to see? Let me know in the comments down below!
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