Salted Caramel Frosting

Salted Caramel Frosting

Wow! This past week was a whirlwind with all the time spent preparing for Pumpkinpalooza II. I wish I could continue to do this event annually but sadly, this is my last one in Gainesville since I graduate this May. However, this year I had a great time seeing all my friends, meeting new customers, and sharing all kinds of pumpkin treats with everyone! Unfortunately, because I was so busy this will be a short blog post with a super quick recipe for Salted Caramel Frosting. It will transform any basic cake to something that tastes gourmet. Below is a mini cake, photographed by Zac Wolf, that I topped with chopped up, caramel filled, crispy 100 Grand Bars.

Salted Caramel Frosting

1/2 cup butter, room temperature
3-4 cups of powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup caramel sauce (found in ice cream topping aisle)
1-2 teaspoons milk (as needed)

1. With a hand mixer, cream the butter until fluffy
2. Slowly add the powdered sugar
3. Add in the vanilla and salt
4. Add the caramel sauce
5. Adjust for frosting consistency with milk or more powdered sugar