Salted caramel frosting recipe: 59 photos
FAQ
To thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel. Then simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick.
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!
You can use salted or unsalted butter and opinions are divided on which is best. Many recipes for this icing suggest unsalted. However a little salt brings out the flavour so they then often add salt.
When it comes to regular caramel and salted caramel, the difference is all in the salt. Regular caramel is rich, buttery, and sweet, while salted caramel has a slightly more complex and balanced flavor because of the addition of salt.
If you want a thickener that will not alter the glossy color of the caramel, try tapioca flour (not pearls). Simply add small amount to your sauce to thicken it.
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Mike Karabeini
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