Very inspired by Hairloom and Caramel cafe to try my hands out on this! Armed with my Buttermilk Cupcake recipe and managed to find a good recipe for Caramel Buttercream. Caramel was made from scratch with a tinee bit modification to the recipe itself. Whooot! The Caramel is to die for la! =P
Salted Caramel Buttercream (adapted from "Gimme Some Oven")
Ingredients (makes frosting for 12 cupcakes)
50g caster sugar
2 Tbsp. water
100ml heavy cream (or whipping cream)
1 tsp. vanilla (I used 1 Vanilla pod)
85g butter, softened
85g shortening
250g icing sugar
pinch of salt
Ingredients (makes frosting for 12 cupcakes)
50g caster sugar
2 Tbsp. water
100ml heavy cream (or whipping cream)
1 tsp. vanilla (I used 1 Vanilla pod)
85g butter, softened
85g shortening
250g icing sugar
pinch of salt
- Mix together caster sugar and water in a small saucepan and bring to a boil over medium-high heat.
- Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
- Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth.
- Set aside until cool to the touch, about 25 minutes.
- Beat the butter, shortening and salt in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 3 minutes.
- Reduce speed to low, add powdered sugar, and mix until completely incorporated.
- Turn off the mixer, and then add caramel. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes.
- Refrigerate if not using immediately (or to harden the frosting a bit).
