Give your fall cakes and cupcakes a delicious topping with this salted caramel frosting recipe. This tasty recipe is similar to an Italian Meringue Buttercream frosting but made with a twist using homemade caramel sauce. This buttercream frosting is deliciously frosted on your favorite chocolate or yellow cake.
In a small saucepan, combine sugar and 1/3 cup water. Cook over medium-high heat, stirring just until sugar dissolves. Let syrup cook until it reaches 320°F when measured with a candy thermometer and turns a caramel color.
Remove from heat and carefully add 1/3 cup water. Water will bubble and caramel may appear seized. Return to low heat and cook, stirring, until caramel has returned to 240°F when measured with a candy thermometer.
In a stand mixer fitted with the whisk attachment, whip egg whites and salt on high speed until stiff peaks form.
With the mixer running on medium speed, slowly drizzle the sugar syrup into egg whites. Continue to whip until the bowl has cooled to room temperature, about 10-12 minutes. Do not begin to add butter until the mixture has cooled fully.
Gradually add butter, 1 piece at a time, whipping on medium-high speed. Let each piece of butter incorporate fully before adding another. The texture of frosting will change as butter is added: first, it will become runny. Next, it may appear curdled.
After all of the butter has been added, add vanilla and continue whipping 1-2 minutes until light and fluffy.