Step 1

In a medium, heavy bottomed saucepan, stir the granulated sugar and water together over medium heat until the sugar has dissolved.

Step 2

Once the mix comes to a simmer, stop stirring and watch carefully – once the sugar turns a deep amber and starts to smell ever so slightly smoky, turn off the heat and immediately add in the hot cream and salt.

Step 3

Once the caramel stops bubbling, return to low heat and stir until smooth. Transfer to a heatproof bowl and let cool until room temperature and thickened to a thick, paste-like consistency, about 30 minutes.

Step 4

In the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer and large bowl) whip the butter on High speed until light and fluffy, about 5 minutes.

Step 5

Add in the cooled caramel and continue whipping until incorporated.

Step 6

Turn the mixer to low and gradually add in the powdered sugar a spoon at a time. Once the sugar is mixed in, turn the mixer up to High for another 2 minutes to fully aerate the frosting.

Step 7

Store in a covered container at room temperature for up to one day, or refrigerate for up to 1 week.