When I started adding this caramel frosting to desserts, my whole dessert game elevated. I keep mine buttery and rich like a classic buttercream but that caramel addition gives it a nice balance of sweet and salty. Plus it stays nice and creamy. Feel free to add this to any cupcake, cake or brownie you can dream up.
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How to Make Caramel Frosting
Step 1: In your stand mixer, add butter and salt at medium low speed.
Step 2: Next turn your mixer to down to low and slowly add confectioner’s sugar in small portions until all is added then turn the speed to medium high to combine.
Step 3: Add heavy cream, caramel, and vanilla extract.
Step 4: Mix until nice and fluffy. Pipe or spread buttercream and serve.
Caramel Frosting Recipe
Buttery, rich and perfectly sweet, this easy to make Caramel Frosting Buttercream is perfect for cupcakes, layer cakes or midnight treats!
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In your stand mixer, add butter and salt at medium low speed.
Next turn your mixer to down to low and slowly add confectioner’s sugar in small portions until all is added then turn the speed to medium high to combine.
Add heavy cream, caramel, and vanilla extract and mix until nice and fluffy.
Pipe or spread buttercream and serve.
You can keep it at room temp for about 2 days. Just make sure you keep it covered or stored in an airtight container to keep it from drying out. It will last in the fridge for about 6 days.
To freeze, just transfer the frosting to an airtight container removing all air and freeze for about 3 months. Thaw overnight in the fridge before using again. I like to give it a whip when it comes to room temp in the mixer before piping.
Calories: 262kcal | Carbohydrates: 31g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 6mg | Potassium: 5mg | Sugar: 30g | Vitamin A: 491IU | Calcium: 6mg | Iron: 1mg
Recipe Tips
Use Quality Caramel: It will make or break the flavor. My fave homemade caramels are my Aunt Beverly’s Caramel Icing or my easy and fast Caramel Sauce recipe. If you are grabbing store bought, definitely get a thick brand. There are some brands that are more suited as a thin sauce for ice cream, and they won’t work well here. Instead, grab something like a Mrs. Richardson or a gourmet caramel sauce like this to save time for making your own.
Adjust the Sugar: When adding in the sugar, go slowly and take an occasional taste. Buttercream isn’t one size fits all! It’s okay to adjust the sweetness to fit your preference. Just be sure to cut the amount of liquid too to balance it.
Keep it Chill: A homemade buttercream doesn’t contain the same preservatives as the store-bought variety. You will need to keep the environment cool so it doesn’t melt.
