Yield:4 cups buttercream (enough to decorate one 7-inch cake)
4 sticks (2 cups) unsalted butter, at room temperature
8 cups confectioners' sugar, sifted
1/2 cup salted caramel sauce
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1/4 cup heavy cream
Beat the butter with a mixer on medium-high speed until light and fluffy, 2 minutes. Reduce the speed to low and gradually add the confectioners' sugar 1 cup at a time. Then mix in the caramel, vanilla and salt. Mix in the cream to loosen the frosting.