Ingredients
1 Stick unsalted butter
1 firmly packed cup brown sugar
1/4 c. heavy cream
pinch of kosher salt
1/2 tsp. pure vanilla extract
1 1/2 c. powdered sugar, sifted
Preparation
Step 1In a medium saucepan, melt butter over medium-low heat. Add brown sugar and cream and whisk to combine. Cook, whisking occasionally, until mixture is bubbling and smells like caramel, 3 minutes.Step 2Remove from heat and let cool 2 minutes. Add salt and vanilla; whisk briefly.Step 3Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. Add powdered sugar and beat until incorporated, starting on low and gradually increasing speed to high. Scrape down sides of bowl and continue adding sugar and mixing until frosting is completely smooth. (For best results, spread frosting onto cupcakes or cake while it’s still slightly warm.)
