Salted Caramel Buttercream

The recipe is delicious. But after the first time and it was very runny I decided to try some changes. I used heavy cream instead of milk in the frosting. I still use the milk in the caramel. After I was done with the Frosting mix I put it in the refrigerator to cool down. After the caramel was done melting I let it cool down a little bit. I then follow the instructions on mixing the caramel in, and then put everything back in the fridge to get nice and cool so the frosting won't melt. I came out with a nice fluffy salted caramel frosting and we'll use this recipe many many times.

This is a great recipe but in order not to melt the frosting and create a big mess you need to let the caramel cool after you melt it.

The recipe is delicious. However, the appearance of the icing we made in no way resembles the picture. HELP. Instead of a fluffy crown, we had a drippy mess. Any suggestions- we would like to make this again!

I made these with a friend and we followed the recipe almost exactly, except for subbing regular sea salt for the flaked (couldn't find the flaked). We made both mini and regular sized cupcakes, and lined the tins just in case. These will take a few hours to put together so definitely plan accordingly, or make the cupcakes ahead and frost before serving. So worth the time involved and will definitely make again.