Salted Vanilla Caramel Icing

1/2 c. caramel, chopped
2 Tbsp. heavy cream
8 Tbsp. unsalted butter, softened
4 c. confectioners' sugar
1 tsp. vanilla extract
1/2 tsp. sea salt

Melt the chopped caramels with heavy cream in a small saucepan set over low heat.  Stir until smooth, then set aside to cool to lukewarm.

Place butter, powdered sugar, vanilla, and salt in the bowl of your stand mixer.  Beat on low speed for about 1 minute, just to combine.  The mixture will still be quite lumpy.

Add the cooled caramel to the butter/sugar in the bowl.  Beat on low speed for 1 minute to incorporate the caramel into the mix.

Increase the speed to high and beat the icing for 5 minutes.  You will see bits of caramel throughout the icing at first; these will melt into the icing over the long mixing time.

Spread the icing on cupcakes, cakes, brownies, and even cookies.  Add additional caramel on top if desired.  Store leftover icing in the fridge for up to 1 week.

Makes about 4 cups icing