Easy Salted Caramel Frosting

http://cravingchronicles.com/2012/02/01/chocolate-stout-cookies-with-salted-caramel-frosting-pretzels/

Adapted from Betty Crocker

The trick with this frosting is to not add too much powdered sugar or it will be thick, stiff, and too sweet. Add only as much as you need to make it spreadable without being runny. Leave the frosting in the warm pan as you frost the cookies to make it easier to spread, as it will set up when it cools.

Ingredients

1/2 cup (1 stick) salted butter
pinch of salt
1 cup packed brown sugar
1/4 cup heavy cream
1 tsp vanilla extract
1 cup + up to 4 tablespoons powdered sugar

Directions

In a medium saucepan, melt butter, salt and brown sugar over medium heat, stirring to combine. Bring mixture to a boil, stirring frequently. Boil unstirred for 1-2 minutes.

Remove from heat and immediately whisk in cream. (Careful! Hot caramel may spatter.) Whisk in vanilla. Cool 5-10 minutes, then stir in 1 cup powdered sugar. Whisk briskly to smooth out any lumps. If needed, add powdered sugar 1 tablespoon at a time (up to 4 tablespoons), whisking briskly between each addition, until frosting is firm enough that the whisk tracks don’t sink all the way back into the frosting.

Spread frosting over cooled cookies.