Where dreams and unicorns and all good things meet, you’ll find this salted caramel frosting.
When your husband says his favorite flavor (of the moment; it changes often) is salted caramel, you figure out how to make the best version of said flavor that he’s ever tasted. That’s just how marriage works. 😉 Okay maybe not, but that’s how it works for us because he is a bit of a foodie, and I am a bit of a competitive overachiever. It’s whatever. In any case, I made a salted caramel frosting that takes home the gold. Gah. So good.
I’m a sucker for a dessert that’s creamy, buttery, and includes pastry of some sort. Basically, just say goodbye, ship me to France and don’t weep for me. Know that I’ll be living my best life. When Jonathan, who usually goes for more robust flavors (translated: PUNCH YOU IN THE FACE!), told me he wanted a salted caramel treat, I definitely wasn’t going to turn my nose up at the chance to make something creamy and buttery. 2 out of 3 ain’t bad. 🙂
This is the salted caramel jackpot.
The texture and flavor of this stuff is out of control. It’s sinful how delicious it is on practically everything, from a simple vanilla flavor to a chocolate ale cupcake. The secret is making a caramel that’s just this side of burnt. It should be slightly bitter and almost heavy-handed with the salt, because it’s the perfect balance when added to the cooked frosting base.
This salted caramel frosting is one of my very favorites for piping. It has the palest peachy gold tint, and it pipes wonderfully with even the most intricate of piping tips. It’s a beautiful topping, and it’s a masterpiece in caramel flavor. It can look dainty and delicate or hearty and rustic, and it’s the best, most creamy caramel you’ve ever tasted. Try this one, people. You will NOT be sorry!