Begin by making the caramel sauce. Place a pot on the stove over medium heat. Pour in
Granulated Sugar (1/2 cup)
gradually, adding 1/4 cup at a time. Wait until the sugar is mostly liquified, then add the remaining sugar. As the sugar melts, it will gradually deepen in color. Stir occasionally until the sugar is fully dissolved, and is an amber color.
Turn off the heat. Mix in
Unsalted Butter (3 Tbsp)
slowly (1 Tbsp at a time), then stir in the
Heavy Cream (1/4 cup)
. The mixture will be very thin but will thicken as it cools.
Pour into a separate container, then place in the fridge to cool for 20 minutes.
Once the caramel sauce is almost done cooling, make the caramel buttercream. Beat the
Unsalted Butter (2 cups)
on medium speed for 30 seconds with a paddle or whisk attachment, until smooth.
Slowly add in the
Powdered Confectioners Sugar (8 cups)
, 1 cup at a time. Alternate with the
Heavy Cream (1 Tbsp)
Mix in the
Vanilla Extract (1 tsp)
Salt (1 tsp)
at low speed. Add ⅓ cup of the caramel sauce in total, which will help thin the frosting. Beat on low until the ingredients are fully incorporated, and the desired consistency is reached.