Salted Caramel Buttercream

Me!

alldayidreamaboutfood.com/the-best-low-carb-caramel-sauce/

subheading: Salted Caramel Sauce:

50g Butter

50g Sukrin Gold [Or Sweetener of choice]

150g Double cream

0.5g [¼ to ½ tsp] Xanthan gum (please don't miss it out as it will be too thin)

¼ tsp salt

1+½ tbsp water

Buttercream [add Salted caramel]

200g cream cheese

90g butter

Caramel Sauce from above [reserve some for drizzle over the cake)

25g Sukrin Gold [Or Sweetener of choice]

½ to 1tsp salted caramel flavouring or vanilla extract.

Instructions

1. In a small saucepan over medium heat, combine butter and sweetener .Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).

2. Remove from heat and add cream. Mixture will bubble vigorously.

3. Sprinkle (don't heap it in tightly packed in a lump or it won't mix in well)with xanthan gum and whisk vigorously (preferably with an electric whisk) to combine. Add salt.

4. Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.

5. In a large bowl, beat cream cheese and butter together until smooth. Beat in caramel sauce to combine, then beat in sweetener and flavouring or extract.

6. Pipe or spread onto cooled cupcakes/cake and drizzle with remaining caramel sauce if you've kept any behind. If your caramel sauce has hardened to much to drizzle, heat it gently.

Caramel Sauce - can be stored in the fridge for a week or so . Just gently reheat in the microwave or in a saucepan to make it pourable again.

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