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1
Combine the sugar, water and corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
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2
Cover the saucepan and let it cook over medium heat for 3 minutes. Do not open lid.
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3
After 3 minutes, remove the lid, increase the heat to medium and bring to a boil.
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4
Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn't burn. Stirring forms sugar crystals and it will become grainey.
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5
Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
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6
Carefully pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot. Stir the mixture; add the butter, lemon juice and salt. Stir, again, until combined.
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7
Pour caramel into a heat-proof measuring cup. Stir occasionally and allow to cool until thickened and warm to the touch, about 20 minutes.
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8
Beat butter and cream cheese at medium speed until creamy.
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9
Add 4 cups sifted powdered sugar into the butter/cream cheese mixture and beat to combine.
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10
Add 3/4 cup of the prepared salted caramel and beat to combine.
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11
Add additional powdered sugar until the frosting is the sweetness and consistency desired.
