Oh boy….this stuff is goooood. There is a little dessert place in Vancouver, British Columbia named “True Confections”. They’ve been there for years and every time I go to visit my sister we end up there for a little slice of cake.
During my last visit there, I ordered a slice of their Salted Caramel cake. It was a white cake with buttercream frosting and salted caramel drizzle. Delicious.
The buttercream frosting was very similar to the one I use when I make my white buttermilk cake. I thought I’d change things up a bit to have a chocolate version. Here it is for you.
Ingredients
1 cup unsalted butter, softened
3 cups icing sugar
1/2 cup unsweetened cocoa
3 to 4 tbsp heavy whipping cream
2 tsp pure vanilla extract
1/2 tsp sea salt (regular table salt if that’s all you have)
Method
1. In a stand mixer, using a whisk attachment, beat softened butter on high speed for 3 minutes or until your butter is creamy and lightened in colour. You might need to scrape the sides down a few times as you do this.
2. Add in your icing sugar, cocoa powder, whipping cream, vanilla extract, and your salt.
3. Beat on low speed to start while everything combines together nicely, then speed things up a bit to a medium or high speed for 3 mins or so. Again, you will need to scrape down the sides of the bowl to bring everything together. If needed, you can add another tablespoon of whipping cream to thin out your frosting.
This frosting will keep up to a week in the fridge in a well sealed container.
Eric Stendal 
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