100% – The only frosting we’ll eat in our house!

Directions:
1. Begin by making the caramel. In a medium heavy-bottomed saucepan, stir together the granulated sugar and water over medium heat until the sugar dissolves completely.
2. Increase the heat to medium-high and let the syrup boil untouched until it turns a deep amber color. It’s important not to stir during this stage; instead, you can swirl the pan gently if needed.
3. Once you’ve got the right color, remove the saucepan from the heat and carefully whisk in the heavy cream and vanilla extract. The mixture will bubble up fiercely, but just keep stirring until it becomes smooth.
4. Stir in the sea salt, then transfer the caramel to a bowl to cool completely. Patience is key here—trying to rush will only lead to a frosting regret.
5. While the caramel cools, whip the butter in a large bowl using an electric mixer until it’s creamy. Gradually mix in the powdered sugar until fully incorporated and the mixture is fluffy.
6. Finally, pour the cooled caramel into the butter mixture. Beat them together on medium speed until the frosting is airy and well-blended. If it seems too runny, you can chill it for a short while then whip it again.

Variations & Tips:
– For a Boozy Twist: A tablespoon of bourbon, whisked into your caramel just before cooling, can elevate this frosting for adult soirees.
– Less Salt, More Sweet: The “Salted” in Salted Caramel isn’t for everyone. Feel free to reduce the salt to just a pinch for a more traditional caramel flavor.
– Storing Surplus: If you find yourself with leftover frosting, it refrigerates wonderfully in an airtight container for up to a week or can be frozen for 3 months. Just bring to room temperature and give it a good stirring before use.
– Floral Finishing: For a spring celebration, a light sprinkle of dried edible flowers on top of your frosted desserts can add a touch of elegance.
– Remember: The quality of your sea salt makes all the difference – a fine, flaky variety incorporates smoothly and offers a subtle crunch here and there that’s just divine.