This frosting is comfort and joy. You can substitute any of the other caramel recipes I've shared to give this frosting different caramel flavors.
MAPLE CARAMEL BUTTERCREAM
enough to fill and frost a 3 layer x 8" cake or 24 cupcakes
200g maple caramel, room temperature
226g unsalted butter, room temperature
90g heavy whipping cream
1/2 tsp salt
850g powdered sugar
1 tsp vanilla bean paste or vanilla extract
In the bowl of a stand mixer fitted with a paddle attachment, mix together the maple caramel sauce and butter until completely smooth. Scrape down the bowl at this point, and continue scraping down the bowl as needed throughout the mixing process.
Add in half of the heavy whipping cream and the salt. Continue mixing on low until mostly incorporated.
Add in half of the powdered sugar and vanilla. Mix on low for a few minutes. The frosting should look very smooth.
Add in the remaining milk. Mix until smooth. Add in the remaining sugar. Mix until very smooth.
Use the frosting immediately or cover tightly and chill for up to two days in the refrigerator. Bring back to room temperature and mix on low for a few minutes before using.