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Frosts 12 cupcakes or one 9-inch cake generously.
Store leftovers in the fridge for up to 5 days; re-whip before using.
Can be frozen up to 1 month; thaw and beat before use.
Variations
Extra Salted: Add a pinch of flaky sea salt on top after frosting.
Mocha Caramel: Add 1 teaspoon espresso powder to the caramel.
Maple Caramel: Use maple extract instead of vanilla for a fall twist.
FAQ
Q: Can I make the caramel in advance?
A: Yes! Store the caramel sauce in the fridge for up to a week and bring to room temp before mixing into the frosting.
Q: My caramel hardened—what went wrong?
A: It likely cooled too quickly or wasn’t stirred after adding the cream. Reheat gently and stir to smooth it out.
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