The best recipe for salted caramel frosting is light, fluffy, and incredibly addictive. It requires only 4 ingredients to make!This recipe makes about 3 cups which is enough to frost 18-24 cupcakes.
Make the caramel according to the recipe instructions. Set aside and allow it to cool completely before moving to the next step.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed for 5 minutes, until creamy and pale in color. Scrape down the sides of the bowl as needed.
Add half the confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the remaining confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the cooled caramel and beat on medium-high speed until well incorporated.
Gradually add the salt, ¼ teaspoon at a time until it reaches your desired saltiness. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.
Notes
You may not need all the salt called for in the recipe. Add a little at a time as instructed until you achieve the taste you desire.
If the frosting has too many air bubbles for your liking, you can knock some of them out by mixing on low speed or by hand.
Make ahead tip
Frosting will keep for up to 2 weeks stored in the refrigerator in an airtight container. You must let the buttercream come to room temperature by setting it out on the counter for a couple of hours, then beat it with an electric mixer if needed.
Or it can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.