Salted Caramel Frosting


  • 2 cups packed dark brown sugar
  • 12 tablespoons (1½ sticks) unsalted butter, cut into tablespoon-sized pieces
  • ½ teaspoon fine sea salt
  • ½ cup heavy cream
  • 1½ teaspoons pure vanilla extract
  • 2½ cups confectioners’ sugar, sifted


In a heavy saucepan, combine the brown sugar, 8 tablespoons (1 stick) of the butter, and the salt and cook over medium heat, stirring constantly, until the mixture comes to a gentle boil, 5 to 8 minutes. Whisk in the cream and continue to cook until it comes to a boil again. Take off the heat and add the vanilla.

Pour the mixture into the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and a handheld mixer) and, with the mixer on low speed, gradually add the confectioners’ sugar, beating until incorporated. Turn the mixer up to medium speed and beat until the frosting is a pale brown and cooled to warm, 3 to 5 minutes. Add the remaining 4 tablespoons butter a little at a time and continue to mix until light and fluffy.

Use the frosting immediately.