Caramel Buttercream Frosting


Caramel Buttercream Frosting
    • 7 oz sugar
    • 1/4 cup water
    • 1/2 cup heavy whipping cream
    • 2 egg yolks, room temperature
    • 4 oz butter, room temperature
    • sprinkle sea salt
    • 4.5 oz confectioners sugar, sifted
    1.  Beat butter and salt in a stand mixer until smooth.
  • 2.  Combine sugar and water in saucepan with thick bottom over med-low heat.  Dissolve sugar, increase heat to med-high.  Boil water and sugar until syrup turns deep amber.  Swirl pan around smoothly and vigorously as needed, don't stir.  About 6-7 minutes it should take.  Take off heat when it is the right color.  Add cream and stir vigorously with a wooden spoon. The mixture will foam up then reside.  Continue to stir until it is dissolved and incorporated.  Whisk egg yolks in bowl.  Add the caramel to the yolks gradually then allow to cool.   
  • 3.  Add the cooled caramel mixture to the butter mixture until fluffy.  On slow speed, mix in powdered sugar until you reach the desired consistency.  It will thicken as it stands.  About an hour and you should be able to spread it on Pumpkin Cupcakes.