Miso Caramel Frosting Recipe
Smooth and creamy caramel frosting with a hint of savory miso for the perfect balance. So easy, it will be your new favorite 3-ingredient frosting!
Servings: 12
Equipment
Ingredients
- 8 oz unsalted butter room temperature, 226 g
- ½ cup miso caramel room temperature, 150 g
- 1 cup powdered sugar 100 g
Instructions
- Cream butter with caramel - Add softened butter and miso caramel to a stand mixer bowl fitted with the whisk attachment. Beat on medium speed for just a couple of minutes until the mixture is thoroughly incorporated and creamy.8 oz unsalted butter, ½ cup miso caramel
- Add powdered sugar - Add powdered sugar and stir to combine. Then gradually increase the mixer speed and beat until the frosting is lighter in color and fluffy, about 5 minutes.1 cup powdered sugar
Notes
- Miso caramel substitution: you can use ½ cup of any caramel sauce (homemade or store bought), along with 2 teaspoons of white miso paste. I use Marukome premium white miso paste.
- Yield: This caramel frosting recipe makes about 2 ¾ cups, enough to generously frost a single layer 8” square cake, or 12 - 15 cupcakes.
- Storage: Store frosting in the fridge for 3-5 days or in the freezer for up to 3 months. Let come to room temperature and re-whip until fluffy before using.
Nutrition
Serving: 40g | Calories: 216kcal
