Salted Caramel Buttercream Recipe & How to Make Caramel (2024)

FAQs

What is caramel icing made of? ›

Ingredients for Homemade Caramel Frosting

Granulated sugar: You can't have caramel without sugar. As the sugar cooks, it caramelizes and deepens, providing an irresistible flavor. All-purpose flour: Helps thicken the frosting. Whole milk: Helps thin the hot caramel for a smooth consistency.

Over The Top Buttercream is a luxury buttercream icing formula that gives superior piping consistency with a smooth, lump-free texture. This buttercream has a delicious rich caramel flavour and is perfect for filling your cake layers, piping onto cupcakes, and comes in a convenient ready-to-use container.

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test.

Wet caramel is made by combining sugar and a liquid and cooking them together, while dry caramel is made from just sugar, heated in a dry pan until it liquefies and browns.

Salted caramel is often used as a topping for desserts or as a filling for candies and chocolates. In summary, the main difference between caramel and salted caramel is the presence of salt in the latter. Caramel is sweet and has a rich, buttery flavor, while salted caramel has a slightly savory edge to its sweetness.

Caramel can be produced in so many forms such as, sauce, a chewy candy, or a hard candy because of how much of an ingredient is added and the temperature it is being prepared at.

Italian Meringue Buttercream

This is considered one of the very difficult methods for making buttercream because the sugar syrup must be cooked to a specific temperature and then, while piping hot, poured into the whipped egg whites.

Corn syrup prevents our caramel frosting from becoming grainy. Don't skip it! Salt. Without salt, caramel has a flat, much too sweet flavor, so salt is a necessity!

How do you keep caramel from seizing when adding cream? ›

If too many bits of sugar get stuck to the side of the pan, they will harden and can cause the caramel to seize or become gritty or grainy when you add in the butter and/or the cream. Prevent this by gently swirling the sugar around as it melts, while holding the pan's handle, instead of using a utensil to stir it.

For each cup (240 mL) of caramel sauce that you need to thicken, run 1 tbsp (14.7 mL) of cold water into a measuring cup, and slowly stir in 1 tbsp of cornstarch. Pour the cornstarch mixture into your pot caramel sauce, and stir constantly. Keep the sauce on low heat until it begins to thicken.

Melt 200g of butter in the microwave (in a large microwavable bowl) for 2-3 minutes, then add the condensed milk and golden syrup. Whisk the mixture well until the butter is thoroughly incorporated. Heat for 6-7 minutes until it is boiling, stirring thoroughly every minute.

The easiest and most straightforward way to fix buttercream that is too runny is to simply add more powdered sugar. I always work with an American Buttercream recipe for this reason. American Buttercream has a higher sugar to fat ratio than a typical buttercream recipe.