Instructions

• Fit a stand mixer with the paddle attachment (or use a hand mixer). Add 1 cup (226 g) softened unsalted butter to the bowl.
• Beat the butter on medium speed until smooth and creamy, about 1–2 minutes. Scrape down the bowl and paddle.
• Add ½ cup caramel sauce to the butter. Beat on low to combine, then increase to medium and mix until the caramel is fully incorporated and the mixture is smooth, about 30–60 seconds. Scrape the bowl.
• Add 1 teaspoon vanilla extract and ½ teaspoon salt. Mix on low just until combined.
• With the mixer on low, add 4 cups (452 g) powdered sugar gradually (about 1 cup at a time), mixing until each addition is incorporated and avoiding a powdered-sugar cloud. Scrape the bowl as needed.
• After all the powdered sugar is added, increase the mixer speed to medium-high and beat until the frosting is smooth and fluffy, about 1–2 minutes. Scrape once more and mix briefly to finish.
• If you want a salted caramel frosting, add the optional 1 teaspoon sea salt now and beat briefly to incorporate. Taste and stop when the flavor is to your liking.
• Use the frosting as directed. Makes enough for 24 cupcakes or a 9-inch layer cake.
• Store leftovers in an airtight container in the refrigerator for up to one week or in the freezer for up to one month. If refrigerated or frozen, bring to room temperature and rebeat before using.