If making your own caramel sauce, combine sugar and water in a saucepan on medium heat until sugar dissolves. Continue cooking without stirring until it turns deep amber. Remove from heat and carefully add heavy cream and salt, stirring until smooth. Let cool slightly.

In a large bowl, beat softened unsalted butter until creamy, about 2 minutes.

Gradually mix in sifted powdered sugar until combined. Slowly drizzle in the salted caramel sauce and vanilla extract, mixing on medium until well combined.

If frosting is too thick, add a teaspoon of heavy cream to loosen it. If too thin, add more powdered sugar.

Taste and add more sea salt if desired.

Use immediately to frost your favorite cakes, cupcakes, or cookies.