Caramel Buttercream
Desserts, Frostings And Glazes
Ingredients
1 cup granulated sugar
1 tablespoon corn syrup
1/4 cup water
1 tablespoon unsalted butter
1 1/2 tablespoons bourbon or rum
1/4 tsp. Sea salt
1/2 tsp. Vanilla extract
2/3 cup heavy cream
Description
This frosting is light and delicate, as such it isn't good for piping.
Directions
Put all of the caramel ingredients except vanilla and cream in a sauce pan. Bring to a simmer and cook, stirring frequently until the sugar is all dissolved. Bring to a low boil and cook without stirring until it is deep amber in color.
Whisk in the vanilla and cream. Whisk vigorously until completely incorporated, then turn off the heat.
While it cools, make your frosting, incorporating all of the powdered sugar given.
Set aside 1/3 cup caramel. Add the remaining caramel into your buttercream 2-3 spoonfuls at a time and whip thoroughly after each addition. If it seems runny, add an additional 1-3 tablespoons of powdered sugar.
Chill the frosting for about 10 minutes before using.
Drizzle on the remaining caramel and, if desired, sprinkle very lightly with sea or kosher salt shortly before serving.
If you made the cake a day ahead, the cake should be frosted and refrigerated, but not drizzled. The caramel can be left covered at room temperature.