The addition of salted caramel brings this sweet buttercream to life.
Sweet with the hint of sea salt, use this buttercream to top chocolate cupcakes, or
decorate cakes.
To make salted caramel buttercream you’ll first need some salted caramel sauce.
This is easy to make yourself, you’ll only need about 10 minutes or you can cut this
step and buy some from the store.
To make salted caramel sauce you’ll need a medium sized saucepan as the caramel can
bubble up, you don’t want it to overflow.
Measure out a cup of sugar, along with a small amount of water and add to the saucepan.
Place over medium heat and give the sugar and water a stir until the sugar starts to
dissolve.
Leave it to cook for about 8-10 minutes until it turns a deep amber shade.
Watch it carefully as it can change very quickly.
If you would like the full recipe for this salted caramel buttercream it will be on my
website as well as the full measurements listed in the information box below.
When the sugar has turned a deep amber shade remove it from the heat and immediately pour
in the cream.
The sugar will bubble up like crazy but just keep mixing until the cream is fully incorporated.
Add a few tablespoons of butter along with about 1/2 a teaspoon of flaky sea salt.
Give the caramel a taste test, be careful as it still might be very hot, and add more
salt as desired.
Leave the caramel to cool to room temperature before making the buttercream.
In the bowl of a stand mixer, or a large mixing bowl if you are using a hand mixer add in
the room temperature butter.
Make sure the butter is at room temperature as it will be very difficult to whip straight
out of the fridge.
Using a whisk attachment whisk the butter on medium to high speed for about 5 minutes
until it has become a very pale shade and almost doubled in volume.
To make good buttercream you do need a hand mixer or stand mixer, it’s very difficult
and tiring to do by hand.
The butter needs to be whipped, doing this by hand will take you around 10-15 minutes
of continuous whisking.
If you do a lot of baking consider investing in a hand mixer, you can get some really affordable
ones and they some tasks like whipping egg whites so much easier.
While the butter is whipping up measure out the icing sugar, or as its otherwise known
powdered or confectioners sugar.
You need this fine type, do not try and use granulated as it won’t work at all.
Some recipes call for sieving the icing sugar, you can do this if you would like but I’ve
never really found it makes much of a difference.
The mixer will remove any lumps.
Scrape down the sides of the mixing bowl a few times to make sure all the butter is whipping
evenly.
When the butter has become pale and doubled in volume you can start to slowly add the
icing sugar.
I like to do this in thirds, scraping down the bowl each time and waiting until it’s
fully incorporated before adding the next lot.
Just be careful to have the mixer on low speed so the sugar stays in the bowl.
When all the sugar has been incorporated, add about 1/3 of a cup of your salted caramel
sauce.
Make sure it has cooled down to room temperature or it will melt the buttercream.
Whisk the caramel in for another minute or so until everything is well incorporated.
If you find the buttercream is too thick at this point add a few tablespoons of milk to
thin it out.
Pipe the salted caramel buttercream onto cupcakes, or use it to decorate a cake.
It’ll keep in the fridge for about a week or in the freezer for 3 months.
Just wait for it to come up to room temperature before using.
Thank you for watching, I hope you enjoyed this recipe and I will see you in my next
video.