Salted Caramel Buttercream

Ingredients

1.	Place the caster sugar in a pan, and add 4 tablespoon of water
2.	Heat until the sugar dissolves. Do not stir! You can swirl the pan gently if you feel you have to redistribute the sugar.
3.	Turn the heat up high, and boil until the mixture starts to turn a golden amber colour
4.	Remove from the heat and pour in the cream. The mixture will hiss violently, but stir quickly and keep stirring until the cream is fully incorporated and you have a smooth caramel remaining. Put to one side to cool.
5.	Cream the butter with half of icing sugar with the vanilla extract until the mixture is almost white. This may take a good 5 mins or more.
6.	Add in the remaining icing sugar.
7.	Add in the cooled caramel, and beat the mixture until well blended.
8.	If you want feel the mixture is too soft, add more icing sugar, or place in the fridge for a few moments.

This is enough buttercream to cover and fill an 8 inch sandwich cake, or top a dozen cupcakes.