2 teaspoons pure vanilla extract
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter, softened
1 stick unsalted butter, softened
2 cups powdered sugar
1. In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool about 20 minutes, until it is just barely warm and still pourable.
2. With a hand mixer, beat softened butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.