French salted butter caramel

1. Heat the sugar in a saucepan over medium heat without stirring until it melts and turns a deep golden amber color. Gently swirl the pan if needed to help it melt evenly.
2. Remove from heat and add the butter, stirring carefully until fully melted and combined.
3. Slowly pour in the warm heavy cream while stirring continuously. Return to low heat and cook 1 to 2 minutes until slightly thickened.
4. Add a pinch of fleur de sel if needed, then let the caramel cool completely before using.

Caramel buttercream frosting

1. Place the soft butter in a large bowl and beat with an electric mixer for 2 to 3 minutes until pale and creamy.
2. Add the sifted powdered sugar in two additions, mixing well after each addition until smooth and fluffy.
3. Pour in the heavy cream and vanilla extract, then mix until fully incorporated and creamy.
4. Add the cooled caramel sauce and beat again until the buttercream is smooth, light and evenly flavored.