It’s my son’s birthday soon! For his first birthday, I’m going to be baking two types of cupcakes for the guests. Funfetti cupcake with vanilla frosting on top and chocolate cupcake with salted caramel buttercream with a drizzle of caramel on top. Because I’ll be making a lot of things from his smash cake to decorations like high chair one banner, I have to start making things in advance.
The nice thing about this buttercream is that I can make it in advance and store it in the fridge or freezer. Just whip up the buttercream once more before icing the cupcakes. You may have to add more powdered sugar to get the consistency right for piping.
This is the perfect buttercream to pair with moist chocolate cupcake. It’s the perfect blend of sweetness from the caramel and saltiness from (obviously) salt. I like to use himalayan pink salt but you can also use sea salt.
Salted Caramel Buttercream
Ingredients
- 3 cups powdered sugar 306g
- 2 sticks butter 227g
- 2 tsp vanilla extract
- 1 tbsp heavy cream
- 1 tsp salt
- 1/3 cup caramel sauce
Instructions
- In a large bowl, whip the butter until light and fluffy. Then, gradually sift in the powdered sugar. Once well blended, beat the buttercream in medium speed for about 3 minutes.
- Add the salt, vanilla, and heavy cream and beat on medium.
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