CARAMEL CREAM CHEESE BUTTERCREAM

I made this today for my husband to take to a potluck at his work. I doubled the recipe for the cupcakes, but used the regular recipe for the frosting and caramel. I'm glad I didn't double the caramel! There is a ton left over, and I dipped the tops of each cupcake in the caramel, and then drizzled it over frosting. I didn't have enough frosting for all of my cupcakes (maybe 6 aren't frosted) so I poked holes in them with a fork and applied a thick layer of the caramel. Everything is very tasty. I will definitely be making this again. Only adjustments I made were using Agave Nectar instead of corn syrup (I didn't have any) and I used an extra tsp of almond extract to intensify the almond flavor. Yum!

Caramel Cream Cheese Buttercream

Prep Time: 25 minutes

Total Time: 25 minutes

Ingredients

1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)

4 ounces (½ 8-ounce package/113 grams) cream cheese, such as Philadelphia®, chilled from the fridge

½ cup (224 grams) homemade (such as Best Ever Homemade Salted Caramel Sauce recipe by WickedGoodKitchen™) or prepared caramel, salted caramel sauce or dulce de leche, thick at room temperature

2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®

4 cups (480 grams) confectioners’ sugar, spooned in cup, leveled off & sifted

Preparation

• Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese, caramel and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
• Gradually add confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.
• Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.

Notes

Tips:

If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.

If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.

Read more >>>>> Caramel Cream Cheese Buttercream @ wickedgoodkitchen.com

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