Salted Caramel Frosting

Last night for dessert, I made an amazingly delicious pumpkin cake. The reviews said to top it with cream cheese frosting, but I was out of cream cheese. I decided to make a salted caramel frosting and it was delicious. I used my mom’s caramel frosting recipe as a base, but changed it a little and added salt.

salted caramel

Directions:

  • Melt 1/2 C butter in a medium size sauce pan on medium-low heat.
  • Add 1/2 C brown sugar (I always use dark) and bring to a boil. Let it boil for 2 minutes, stirring constantly.
  • Add 1/3 C milk and whisk until combined. Bring mixture back to a boil and let it boil for another 2 minutes, without stirring.
  • Let mixture cool to lukewarm and add it to a bowl with 1 1/2 C powdered sugar.
  • Whisk vigorously (or use a hand mixer) until everything is combined and the mixture is smooth.
  • Whisk in 1/2 t vanilla.
  • Whisk in the salt 1 teaspoon at a time until you have your desired flavor. I used 2 teaspoons in mine.
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6 Comments

  1. Kailie Breitenstein on August 12, 2011 at 9:41 am

    Looks delicious! Love your blog 🙂



  2. shannon on August 13, 2011 at 12:31 pm

    That sounds so so good! I’m going to try it for a treat tomorrow. Thanks!



  3. Jennifer on August 15, 2011 at 7:46 pm

    That looks delicious! I think I know what frosting will go on my next cake-baking venture. 🙂



  4. Jennifer on December 5, 2011 at 4:53 pm

    I think I will try that on my next pumpkin cake. My cake is really moist though. Do you think that icing would make it all too moist?



  5. Kathy C on March 31, 2012 at 7:08 am

    Yum!! I would love the pumpkin cake recipe too…I don’t use processed/prepared foods anymore, and am slowly building up a recipe book filled with natural recipes. I am not ready to bake my own pumpkin yet, so will use the can, but plan on trying this summer. I read that canned pumpkin is usually not pumpkin, but more of a squash mixture.