Caramel Cream Cheese Buttercream Frosting

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

4 ounces (half 8-ounce package/113 grams) cream cheese, chilled from the fridge

1/2 cup (224 grams) homemade or prepared caramel, salted caramel sauce or dulce de leche, thick at room temperature

2 teaspoons (10 ml) pure vanilla extract

4 cups (480 grams) confectioners’ sugar, sifted

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, 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, and piping cakes, re-beat buttercream to ensure smoothness.

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.

Makes about 4 1/2 cups (enough to fill and frost a 9-inch two layer cake, or 8-inch three layer cake, or 18 to 24 cupcakes—depending on amount used to ice cupcakes)

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

From WickedGoodKitchen.com