In the large bowl of an electric mixer with paddle attachment, beat butter on medium-high speed until light and creamy; add powdered sugar and beat on medium-high speed for several minutes or until mixture is light and fluffy; add caramel sauce and beat on medium speed for one minute
Use immediately or refrigerate in an airtight container for up to one week; bring to room temperature before using
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/salted-caramel-sheet-cake/