I have been talking about making salted caramel buttercream to pair with chocolate cupcakes for 2 months now, but I never got around to actually doing it, until this past week. You can ask my sister! Seriously, I borrowed her electric mixer two weeks before we left for our trip home (mind you, that was back in the first week of September!) So, I have no idea why it has taken me this long, but I’m glad I finally did it… because I’m never doing it again!* Hah.
You see, I don’t have much of a sweet tooth – I never have – so I don’t bake on a regular basis, nor do I feel the need to experiment with pastries & desserts. From a young age, I have always thought of baking as kind of the boring part of cooking, since you don’t have the liberty to mess with your proportions/ ingredients, without sacrificing the flakiness of your pastry, or how well your soufflé will rise (totes been there before and it was so not cool). Don’t get me wrong, I love desserts… I just don’t love eating them very often, or making them myself.
Anyway, I thought since I acquired all these awesome baking skills while working at ACPC (and can literally bake a cake with my eyes closed) I would give the buttercream a whirl. The recipe I used & adapted was from here. Note that I said “adapted” again… of course, I did not follow the recipe. Well, only because it was meant for caramel buttercream, and I wanted to make salted caramel buttercream. Oh, I also thought it was asking for way too many sweet ingredients, and I just couldn’t fathom why on earth the buttercream would need to be that sweet.
Oh, so before you read the recipe below, I should warn you that these quantities are whack. The book claims it’s good for 24 cupcakes, but homegirl couldn’t be any more wrong. I made it as directed and then literally only used 1/4 of what I made (and ended up giving the other 3/4 to my sister to freeze for another time!) If the same happens to you, don’t say nobody warned you!
Salted Caramel Buttercream
2 cups (4 sticks) unsalted butter, at room temperature
1 pound (about 3 3/4 cups) confectioners’ sugar, sifted
1/2 cup prepared dulce de leche
1 tsp pure vanilla extract – I decided to go with vanilla essence instead
sea salt, coarsely ground, to taste
Using an electric mixer, beat the butter on high until light and fluffy, about 3 to 5 minutes. Reduce the mixer speed to low and gradually add in the sugar, then the dulce de leche, vanilla (if you decide to use it) and salt. Beat until smooth, scraping down the sides of the bowl as necessary.
Pipe the buttercream onto cooled cupcakes as you wish, and garnish with sea salt on top. Here’s where I used ground sea salt but wished I used it in the rock form instead, because it would’ve looked a whole lot cooler for the photo.
*So, coming back to why I’m never making this again: (1) it was the sweetest thing I have ever tasted, and oh my god, it was nauseating, and (2) I swear I inhaled at least a half cup of confection sugar! A little advice: you might want to wear a medical mask, or hold your breath forever, to prevent this from happening to you. Also, please don’t ask for the chocolate cupcake recipe because – who are we kidding?! – you know I didn’t make that from scratch.
And there you have it: the most positive buttercream experience you will ever read about, lol. Enjoy!