Welcome to my blog! I read so many blogs already about cooking and baking that I decided to start my own! Now, you can read about all my crazy adventures (and mishaps) as I try out tons of recipes and techniques. I wanted to start off my blog with a bang, so I’ve been waiting for the perfect recipe to come my way. I think I found it.
For weeks now I have been haunted by a recipe I found on Pinterest. Salted Caramel Buttercream. I couldn’t stop thinking about it, so this morning I woke up and decided it was time to try it out. Seriously, this is the best buttercream I’ve had in my entire life. I needed something to pair it with (although I’m perfectly capable of eating an entire bowl of frosting on my own) so I made chocolate cupcakes.
I will admit that I cheated and used a box mix, but they aren’t that bad and I had to go to class. The buttercream made up for the cake. Have I mentioned it’s the greatest that I’ve ever had? It’s sweet and fluffy, and it only takes ten minutes to make. This is also the first buttercream that I can truly say I’ve made without the aid of a recipe. I viewed the one on Pinterest, but I wasn’t too thrilled with it. So I decided to wing it. (I do this a lot. There is really no reason why anything I’ve ever made should turn out the way it does.) I used whatever ingredients I had on hand (which I promise wasn’t much), so some of it may seem a bit abnormal, but it was oh so worth it.
What You Need:
- 1/2 cup (1 stick) butter, softened
- 3 cups powdered sugar
- 2 tsp vanilla (I LOVE vanilla. You can adjust this to taste.)
- splash of milk (I used almond milk for extra vanilla flavor.)
- 1/2 cup prepared salted caramel (I used this recipe from Lemonade Makin’ Mama. Makes about 3/4 cup)
What You Do:
- Cream butter in mixer.
- With mixer on medium, add powdered sugar 1/2 cup at a time. Don’t worry if it doesn’t all mix together right away.
- Add milk and vanilla.
- Add caramel and beat on high for 5 minutes.
That’s it! If you don’t like your buttercream whipped, just mix until the caramel is mixed in. It make enough to frost about 24 cupcakes, but if you want to frost generously (and you DO want to frost generously) I would double it. So yummy.
I was also really excited to use the Halloween cupcake wrappers and sprinkles that I’ve been hoarding for the past year. Salted caramel and chocolate makes the perfect breakfast (because I haven’t eaten yet.) Enjoy!