Salted caramel frosting is one of my all time favorite things to eat. I could eat this allllll day… with a spoon… not too shabby paired with chocolate cupcakes, either. This is a gorgeous, thick, luscious frosting, perfect for decorating cakes and piping nice cupcake swirls.
The key to this recipe is in the dulce de leche. I like to make my own, but it is a little time consuming. I find dulce de leche is usually available next to the condensed milk at my local grocery store, and I always find multiple varieties of dulce de leche at ethnic markets.
- 1 cup (2 sticks) salted butter, slightly softened (leaves a slight indent of your finger when pressed)
- 1.5 - 2 cups confectioners (powdered) sugar, sifted very very well
- 1 tsp vanilla extract
- 1/4 tsp sea salt flakes
- 1 cup dulce de leche (no substitutions)
- Beat softened butter in a stand mixer with the paddle attachment until smooth and creamy.
- Gradually add 1 cup of powdered sugar and blend on medium speed until smooth, about a minute.
- Add more sugar, if needed, to adjust for taste. (I find that 1.5 cups is perfect).
- Blend in vanilla extract and salt.
- Blend in dulce de leche.
- Make sure you really beat it for a few minutes on medium high (at least 3) so you get that super smooth and fluffy frosting texture.
- Frost cupcakes, then sprinkle the tops of each cupcake with a pinch of sea salt flakes.
More Bakery Style Cupcake Frosting recipes: