Ingredients:

– 1 cup granulated sugar
– 4 tablespoons water
– 1/2 cup heavy cream
– 2 teaspoons pure vanilla extract
– 1/2 teaspoon flaky sea salt, plus more for garnish
– 1 cup (2 sticks) unsalted butter, at room temperature
– 2 cups powdered sugar, sifted

Directions:

1. Begin by making the caramel. In a medium heavy-bottomed saucepan, stir together the granulated sugar and water over medium heat until the sugar dissolves completely.

2. Increase the heat to medium-high and let the syrup boil untouched until it turns a deep amber color. It’s important not to stir during this stage; instead, you can swirl the pan gently if needed.

3. Once you’ve got the right color, remove the saucepan from the heat and carefully whisk in the heavy cream and vanilla extract. The mixture will bubble up fiercely, but just keep stirring until it becomes smooth.

4. Stir in the sea salt, then transfer the caramel to a bowl to cool completely. Patience is key here—trying to rush will only lead to a frosting regret.

5. While the caramel cools, whip the butter in a large bowl using an electric mixer until it’s creamy. Gradually mix in the powdered sugar until fully incorporated and the mixture is fluffy.

6. Finally, pour the cooled caramel into the butter mixture. Beat them together on medium speed until the frosting is airy and well-blended. If it seems too runny, you can chill it for a short while then whip it again.

Variations & Tips: