Salted Caramel Frosting

So, I’m three cakes into my cake a month challenge.

Well, it is not so much a challenge as it is completely necessary if I plan on making a wedding cake come September.

Last weekend for Mike and Lindsey K’s engagement party I decided to attempt my first layered cake since there would be fifty people at the event.

It may have been a little lopsided, and disproportionate, but it was damn tasty.

So tasty, that this might have to be the frosting at the wedding.

That tasty.

I’m fairly certain that this frosting is so versatile that it would be good on any type of cake.

Don’t quote me on that, but it was delicious on this chocolate cake and even tasty on my finger.

You will need…

2 sticks butter at room temperature

8 ounces of cream cheese at room temperature

2-3 cups powdered sugar

Start by combining the butter and cream cheese in the bowl of a stand mixer or in a large bowl if you are using a hand beater.

Beat them together over medium-high speed until they are completely creamed.

Slowly add 2 cups of the powdered sugar into the butter and cream cheese until it completely combined and smooth.

Add 1 cup of the salted caramel and beat well to combine.

Add in any additional powdered sugar if you would like it to be sweeter.

Gently slather that caramel goodness all up and down your cake.

Be gentle when frosting so that little cake bits don’t break off and get into your frosting.

Make sure your family isn’t around while frosting or you mysteriously will run out before the cake is finished.

Love and Beer Floats

Angela