March 17, 2017 by dgarnett2013
Salted Caramel Icing: The Violet Bakery Cookbook by Claire Ptak
Makes enough to ice and fill one 20cm cake or 12 cupcakes
GREAT USED ON CHOCOLATE DEVIL’S FOOD CAKE
- 75g salted caramel sauce
- 125g unsalted butter, softened
- 1 tab whole milk plus 1 tsp
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- 550 – 750g icing sugar, sifted (less is better)
In the bowl of an electric miser, beat together the salted caramel and butter until smooth.
Add of the milk along with the vanilla, salt and half of the icing sugar.
Cream together on a low speed for at least 3 mins (set your timer).
Gradually add more icing sugar as needed, until you get a consistency you want, to make a spreadable and creaming living that is as light as can be.
Made to celebrate Rose’s 7th Birthday when Spring was fast approaching.