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Instructions:
Make the caramel: Combine the granulated sugar and water in a medium, heavy-bottomed saucepan. Bring to a boil over medium heat, stirring until the sugar has dissolved.
When the mixture boils, stop stirring and simmer uncovered until the mixture turns golden brown, about 5–7 minutes.
Remove from heat and carefully pour in the whipping cream and salt (the mixture will boil quickly). Whisk gently. Add the chopped butter and whisk until melted and smooth. (Source: Ineskohl.info)
Let the caramel mixture cool slightly, about 20–30 minutes. It should still be warm – not hard to the touch.
Prepare the frosting: Place the warm caramel in a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute.
With the mixer running, slowly add the powdered sugar and beat until smooth and well blended, about 2 minutes.
Use the frosting immediately or store covered at room temperature for up to 5 days. If storing, beat again with a whisk before using to restore the consistency.
Spread or drizzle over your favorite cookies, cupcakes or cakes. Delicious in banana, apple, spice or chocolate flavors.
