She Strengthens

Elevate Your Baking with a Twist on Classic Vanilla Frosting

A Grown-Up Take on a Childhood Favorite

At first glance, this frosting may seem like your run-of-the-mill vanilla, but don’t be fooled. The addition of rich, dark caramel and a pinch of salt gives it a sophisticated edge, perfect for topping Vanilla Bean Cupcakes.

Timing is Everything

When it comes to using this frosting, patience is a virtue. While you can use it immediately after making it, we found that it’s even better after it’s had a chance to cool and harden slightly. If you’re short on time, it’s still usable, but it might not hold its shape as well. To get the best results, make it ahead, refrigerate it tightly covered, and let it come to room temperature before using.

Yield and Difficulty

This recipe yields 2 cups of frosting, enough to cover 24 cupcakes, and is considered easy to make. The total time required is 45 minutes, plus chilling time, with 20 minutes of active time.

Ingredients

• 1/4 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
• 1/2 teaspoon fine salt
• 1 cup powdered sugar

The Process

To create this unique frosting, start by combining granulated sugar and water in a small saucepan. Bring to a boil over medium-high heat, then continue cooking until the mixture turns dark amber, about 6-7 minutes.

The Caramel Component

Remove the saucepan from heat and slowly add in cream and vanilla, stirring with a wooden spoon until smooth. Set aside to cool, about 25 minutes.

The Butter and Sugar Mix

In a stand mixer fitted with the paddle attachment, beat together butter and salt until light and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until fully incorporated.

The Final Touches

Turn off the mixer, scrape down the sides of the bowl, and add the caramel mixture. Beat on medium-high speed until the frosting is airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.