Frosting Made From Homemade Caramel

This is the best caramel frosting recipe! It makes a pipeable, perfectly thick caramel buttercream that’s perfect for cakes and cupcakes.

Recipe: https://sugarspunrun.com/caramel-fros...

Ingredients
For Caramel Sauce
½ cup light brown sugar, firmly packed (100g)
½ cup dark brown sugar, firmly packed (may substitute an additional ½ cup light brown sugar if needed) (100g)
½ cup unsalted butter, cut into 8 pieces (113g)
¼ cup heavy cream
¼ cup whole milk
2 Tablespoons light corn syrup
¼ teaspoon salt
For Frosting
¾ cup unsalted butter, softened (170g)
4 cups powdered sugar (500g)
1 teaspoon vanilla extract
Fine sea salt, for sprinkling

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Instructions
00:00 Introduction
00:22 Combine brown sugars, butter, cream, milk, corn syrup, and salt in a medium-sized saucepan over medium-low heat. Cook, stirring frequently, until the butter is melted and sugar has dissolved.
01:41 Increase heat to medium and bring mixture to a full boil, stirring constantly.
01:50 Once mixture reaches a full boil, set a timer for 4 minutes and stir occasionally while caramel cooks (or use a candy thermometer and cook until caramel sauce reaches 230F/110C.
02:05 Remove from heat and pour into a large heatproof bowl. Allow caramel to cool completely before proceeding.
03:04 Place softened butter in a large mixing bowl and use an electric mixer to beat until smooth and creamy.
03:38 With mixer on low-speed, gradually add about half of the powdered sugar until combined. Drizzle in caramel and stir until completely incorporated, then gradually add remaining powdered sugar.
05:18 Stir in vanilla extract.
05:42 Spread or pipe over cake or cupcakes, sprinkle with fine sea salt if desired.

Notes
Making in advance
The caramel sauce may be made up to 3 days in advance of using. Store in the refrigerator in an airtight container.
The frosting may also be made a day or two in advance of using. It will become quite firm stored in the refrigerator in an airtight container and will need to sit at room temperature and be stirred well before using.
Refrigeration
I am personally comfortable leaving cake/cupcakes that have been frosted with this caramel buttercream out at room temperature (72F or below) for up to 48 hours. Beyond that I refrigerate, always in an airtight container.

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