Salted Caramel Buttercream

teas.co.uk · 10 min · Makes 350g

You'll need

• 1 sachet of Lyons Salted Caramel Iced Latte (15g)
• 30ml warm whole milk (warmed to 50C)
• 150g unsalted butter, softened to room temperature
• 250g icing sugar, sifted
• A small pinch of flaky sea salt
• 1 stand mixer with paddle attachment (or hand whisk and bowl)
• 1 small bowl for the sachet paste

Method

1. Whisk the sachet into 30ml of warm milk until you have a smooth salted caramel paste.
2. Beat the softened butter on its own for a couple of minutes until pale.
3. Add the icing sugar in three goes, beating slowly each time so it does not fly everywhere.
4. Beat in the caramel paste and a pinch of flaky salt for a final minute until smooth and creamy.
5. Pipe onto cooled cupcakes or spread over a cooled sponge.
6. Make sure the butter is properly soft before you start, or the buttercream stays lumpy.

Recipe: https://teas.co.uk/recipes/coffee/salted caramel buttercream/