Start by making the salted caramel sauce, since they have to cool in the fridge. Take sugar in a pan and place it on medium high heat. Let it heat so the sugar starts to caramel around the sides. Once the edges starts to caramelise, swirl the pan gently so the sugar caramel moves around and starts to melt.

Keep swirling the pan and place it back on heat, this way all the sugar will melt smoothly. Once sugar is melted completely, you will see it turning light amber colour.

Now keep it on heat and let the sugar darken. It will get into deep caramel like colour. At this point add the butter and mix gently so the butter and caramel mixes together.

Pour in the cream and mix gently so everything combines and form into a smooth caramel. If the sugar is slightly lumpy after adding cream, place pan on low heat and mix gently until all the sugar melts completely. At this point, add in salt and mix well. Your salted caramel sauce is ready.

Pour this in a heat safe bowl or jar and store in fridge for upto a week. The sauce will thicken and get butter like as it cools in the fridge.

Now to make the buttercream frosting. Take softened butter in a stand mixer bowl. Add in ¼ of the icing sugar and start whipping the butter and sugar. Whip this on high speed for 5 minutes until it gets light and airy.

Now add in another ¼ cup of icing sugar and whip again for 5 more minutes. It will get so light and creamy.

You can store this in fridge until ready to use. Or keep in fridge for 15 minutes so it sets slightly. Now fill a piping bag with this frosting and use it to decorate cupcakes or cakes.

Enjoy.