Okay, here’s the thing. I don’t like butter cream frosting. I just don’t. Despite the fact that I do love desserts quite a bit, I really don’t like things that are too sweet, and butter cream frosting is just that…too sweet. If I were to change one thing about this cake, it’d be this frosting. Simply put, I wouldn’t use it. Oh, it’s good frosting. Some people would probably really like it a lot, and it was much better cold than room temperature. It was good frosting, but it wasn’t the kind of frosting that I like. However, you should know that I was the kid that always scraped the frosting off of the cupcake before I ate it, not the kid who only ate the frosting to leave the cupcake languishing in its paper wrapper.
Caramel Butter Cream Frosting
¾ cup butter, softened
3 cups powdered sugar
1/3 cup caramel sauce
1/8 tsp salt
Beat all ingredients together at high speed
until light, fluffy, and creamy.
Yield: Just enough to frost and fill 3 layer 8 inch cake