I don’t know what it is about salted caramel, but I adore the stuff. Sweet and salty desserts get me every single time. I can’t resist them. Every fall I wait anxiously for the return of my favorite drink at the coffee shops.

But then I got smart and started making myself a Salted Carmel Mocha Latte at home.  No need to wait for them to return, plus they are cheaper to make this way. That means more money in my wallet for shopping sprees. Ok, ok, so maybe that’s not the point of saving money, but hey, it’s fun.

Honesty, this recipe is nothing new because I have used it on so many different recipes around here over the past few years. But I whipped up a batch of the homemade frosting for these Salted Caramel Mocha Brownie Cups the other day, so I decided to share the frosting recipe separately.  I figured after 10 years of blogging frosting should get its own category.

Make sure that you use a coarse ground sea salt in this recipe.  Do not substitute the same amount of regular table salt because it is much finer and your frosting will definitely taste like the sea if you do this.

Sea salt measures differently than the table salt because of the larger grains. If you do not have sea salt, you can start by adding half the amount of regular salt and go from there.

Everyone does have different taste buds and opinions on how much salt to use, so add it sparingly.

  • 1 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 cup caramel topping
  • 1 teaspoon coarse ground sea salt
  • 2 Tablespoons heavy cream
  • 4 1/2 cups powdered sugar

  1. Beat the butter, vanilla, caramel, and sea salt until very creamy.
  2. Add the cream and powdered sugar and beat slowly until everything is mixed in. Whip the frosting on a higher setting until it is light and fluffy.
  3. Pipe or spread the frosting on cupcakes, cake, or cookies.

For The Full Instructions, Please Visit The Full Recipes:

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