Thursday, July 26, 2012

Salted Caramel Buttercream

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Vanilla Bean Caramel Sauce makes me go weak at the knees. It's true. Just ask my mom, she's seen it happen. There's something perfectly heavenly about the aroma and creamy, rich flavor that gets me every time. You can make this buttercream without using homemade caramel sauce, but it will push it to the next level if you do...and I'll probably come over. Consider this your fair warning.

Plus, it's one of the easiest buttercreams to make. All you have to do is cream a batch of rich American Buttercream and whip in some salted caramel sauce. Mmmm.

Wondering what to do with this finger-licking good buttercream once it's whipped and ready? Here are some delicious suggestions:
Salted Caramel Buttercream [click to print]
Makes about 5 cups
  • 1-1/2 c. butter, softened
  • 6 to 7-1/2 c. powdered sugar*
  • 1-1/2 c. salted caramel sauce (if you're going totally homestyle, check out this recipe for Salted Vanilla Bean Caramel Sauce...yum!)
  • 1/2 c. cocoa powder
*For a thinner buttercream or to use as filling between cake layers, use 6 c. powdered sugar; for a spreadable buttercream that will hold its shape, use 7-1/2 c. 

Whip butter in large mixing bowl until smooth and creamy. Add about half of powdered sugar and half of caramel sauce. When well combined, add remaining sugar and, with mixer on low speed, beat in remaining caramel sauce until buttercream reaches desired consistency. Beat in cocoa powder until well combined. Eat by the spoonful. 

Source: Sugar Rush Original!

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