I’m kind of obsessed with caramel lately, especially when there is salt involved.
Ever since I made these bars a few months ago, caramel has been on the top of my list for delicious dessert ingredients. There is something about the rich flavor and silkiness that keeps you going back for more. After seeing this Caramel Sauce at Trader Joes so many times, I finally gave in and bought a jar. In order to keep myself from eating the entire thing with a spoon, I figured I should use it in a recipe.
What better way to use the sauce than in buttercream? It creates a delicious icing that has the perfect hint of salt and caramel flavors, but not in an overwhelming way. To keep the buttercream from being too sweet, I used cream cheese as a thickening agent. That way, I didn’t have to use too much extra sugar.
This Salted Caramel Buttercream would go well on top chocolate or vanilla cake, maybe with some sort of peanut butter filling. I used it to ice some low fat vegan chocolate cupcakes. It’s all about balance;-)
Start with room temperature butter and cream cheese
Add confectioners’ sugar carefully, when mixed in turn mixer back to high speed
Beat in vanilla
Then add the caramel sauce
Beat on high speed until all ingredients are well combined; if frosting is too liquidly, add extra sugar
Use to top cake, cupcakes or eat with a spoon
Salted Caramel Buttercream
- 1/2 cup (1 stick) unsalted butter, softened
- 1 8-ounce package of cream cheese, softened (I used reduced fat)
- 2 1/2 cups powdered sugar*
- 1 teaspoon vanilla extract
- 1/2 cup salted caramel sauce
- Beat butter and cream cheese in a mixer on high for a few minutes, until light and fluffy
- Add powdered sugar carefully, when mixed in turn mixer back to high speed
- Beat in vanilla
- Then add the caramel sauce; beat on high speed until all ingredients are well combined
- *If frosting is not firm enough at this point, add more powdered sugar, 1/2 cup at a time
Have you found any new products for baking recently?