Salted Caramel Buttercream Icing

Directions

Salted Caramel Sauce 

1. In a medium saucepan combine water, sugar, and salt. Bring to a boil over medium heat stirring occasionally until sugar has dissolved.
2. Continue to cook over medium heat until sugar mixture is light amber in colour. Swirl pot occasionally during this stage, do not stir (approx. 20 minutes).
3. Remove from heat and add cream, butter and vanilla (mixture will bubble and double in size then settle).
4. Once mixture begins to settle, stir just until combined.
5. Salted Caramel Sauce can be stored in refrigerator for up to two weeks in an air-tight container.

Salted Caramel Buttercream Icing 

1. In a medium bowl mix soften butter until smooth. Slowly add sifted icing sugar 1 cup at a time alternating with cooled Salted Caramel Sauce. Mix until combined.
2. Add Vanilla extract and mix until combined.
3. Cover Salted Caramel Buttercream Icing and store in the refrigerator for 1 hour before using (this is a soft icing).
4. Use with Kinnikinnick White or Chocolate Cake Mix.