In a medium sauce pan combine water, sugar, and salt; bring to a boil over medium heat stirring occasionally until sugar has dissolved. Continue to cook over medium heat until sugar mixture is light amber in colour, swirl pot occasionally during this stage (approx. 20 minutes). Remove from heat and add cream, butter and vanilla (mixture will bubble and double in size then settle). Once mixture begins to settle, stir just until combined. Caramel sauce can be stored in refrigerator for up to two weeks in an air tight container.
In a medium bowl mix soften butter until smooth; slowly add in sifted icing sugar 1 cup at a time. Mix until smooth and incorporated. Add vanilla and prepared salted caramel sauce .Mix until combined. Let set in refrigerator for 1 hour before using (this is a soft icing).
Tips & Variations
- Time saver: Prepare caramel sauce and cupcakes ahead of time.