Ingredients:

  • 1 cup (200g) Granulated White Sugar (for caramel)
  • 1/4 cup (60ml) Water (for caramel)
  • 3/4 cup (180ml) Heavy Cream (room temperature, for caramel)
  • 6 tablespoons (85g) Unsalted Butter, cubed (room temperature, for caramel)
  • 1 to 1 1/2 teaspoons Flaky Sea Salt (like Maldon, to taste)
  • 1 cup (226g) Unsalted Butter, softened (for buttercream)
  • 4 cups (approx. 480g) Icing Sugar/Powdered Sugar, sifted (for buttercream)
  • 1 teaspoon Vanilla Extract
  • 1/2 cup (approx. 120ml) Cooled Salted Caramel Sauce

Instructions:

  1. Stage 1, Step 1: Prepare Ingredients. Have the room-temperature cream and butter measured and ready beside the hob for making the caramel sauce.
  2. Stage 1, Step 2: Caramelize Sugar. Combine sugar and water in a medium saucepan over medium heat. Do not stir; gently swirl the pan occasionally until the mixture turns a rich, deep amber colour.
  3. Stage 1, Step 3: Deglaze. Remove immediately from heat. Carefully pour in the room-temperature heavy cream (it will bubble violently). Whisk until smooth.
  4. Stage 1, Step 4: Enrich. Whisk in the cubed butter until fully melted and incorporated.
  5. Stage 1, Step 5: Season & Cool. Stir in the salt. Pour the caramel into a clean bowl and allow it to cool completely to room temperature before proceeding.
  6. Stage 2, Step 1: Cream Butter. Beat the softened butter in an electric mixer until it is pale and fluffy (about 3 minutes).
  7. Stage 2, Step 2: Add Sugar Gradually. Gradually add the sifted icing sugar, one cup at a time, beating well after each addition until fully incorporated. Scrape down the sides frequently.
  8. Stage 2, Step 3: Flavour. Beat in the vanilla extract.
  9. Stage 3, Step 1: Incorporate Caramel. With the mixer running on low speed, slowly drizzle in the 1/2 cup of completely cooled caramel sauce.
  10. Stage 3, Step 2: Whip. Increase the speed to medium-high and beat for 3-5 minutes until the frosting is light, fluffy, and uniformly mixed. Taste and adjust salt if necessary before using.