- 1/2 cup (1 stick or 115g) unsalted butter
- 1 cup (200g) packed light or dark brown sugar (I prefer dark)
- 5 – 6 Tablespoons heavy cream, divided
- 1 1/4 teaspoon salt
- 2 1/2 cups (240-300g) confectioners’ sugar, sifted
- Melt the butter in a small saucepan over medium heat.
- Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly until sugar is dissolved.
- Add salt.
- Allow to bubble for about 2 minutes, whisking every 30 seconds or so.
- Remove from heat, pour into a heat-proof mixing bowl, and allow to cool for about 30 minutes.
- With a hand or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners’ sugar and 3 more Tablespoons of heavy cream.
- Slowly add 1/2 cup more confectioners’ sugar until you reach the desired consistency.
- Add 1 more Tablespoon heavy cream if you find the frosting too thick.
- Frost cake or cupcakes and garnish with Salted Caramel Sauce if desired.
The best piping tip for this frosting is the Wilton #12 round tip. If you pipe this salted caramel frosting with star tips, it will not hold its shape as nicely since the frosting is so creamy. So I suggest a simple round tip.
Maybe you’ve heard of the popular bakery, Sprinkles? At this bakery, they sell something known as a frosting shot. It’s genius… How many times have you eaten a cupcake, only to say, “Gosh I wish this cupcake had less cake and more chocolate frosting”? Enter the frosting shot: a small glass filled to the brim (and beyond!) with—you guessed it—chocolate frosting.
- 1 can full-fat coconut milk or coconut cream
- 1/4 cup plus 1 Tablespoon cocoa powder or cacao powder
- 1/2 teaspoon pure vanilla extract
- sweetener of choice to taste (Use stevia or powdered sugar for thickest results.)
- Open your coconut milk, and if it’s not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight. Try not to shake the can too much before opening. It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I recommend Thai Kitchen Organic. Hint: shake the can when you’re at the store. If you can hear the liquidy contents swishing around, it’s probably too thin to work for this recipe. Or if you want a no-fail option, buy coconut cream instead, at Trader Joes or an Asian market.)
- Once thick, transfer only the creamy part to a bowl, leaving the watery part out.
- Whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy.
- Stored uncovered in the fridge, the mixture gets even thicker.
Replacing some of the butter in a traditional butter cream with cream cheese makes for a lighter, less sweet frosting.
- 1 stick unsalted butter, softened
- 4 ounces cream cheese
- 3½ cups confectioner’s sugar
- 3 to 4 Tablespoons whipping cream
- 1 teaspoon pure vanilla extract
- 2 to 3 drops red food coloring (to desired color)
- Pinch of salt
- natural strawberry flavoring to taste
- Use an electric mixer to cream the butter and cream cheese. Gradually work in the sugar and cream, mixing well after each addition.
- Add remaining ingredients and whip to desired stiffness, about 2 to 3 minutes. Use immediately or refrigerate.
Makes enough to frost a 2-layer cakes (about 2½ cups)