Salted Caramel Frosting Recipe

Looking for the ultimate caramel flavor to add to your cupcakes or cake layers? This Salted Caramel Frosting recipe is simply perfect to top your favorite cake recipes. The sweetness of the buttercream is balanced with salty caramel goodness for a fantastic complement to your baked cakes.

Caramel buttercream frosting pairs well with so many cake and cupcake flavors. Try it with Banana Cake, Vanilla Cupcakes, One Bowl Chocolate Cake or Classic Chocolate Cupcakes!

💕 Why you’ll love this recipe

What's not to love? Here are just a few reasons why you'll love this recipe:

• Salted caramel is such an indulgent flavor. But it's so easy to make! Pair it with a basic American buttercream frosting base and you've got your new favorite frosting
• This recipe makes enough frosting for 24 standard cupcakes or one 2-tier 8-inch cake
• You'll have enough salted caramel sauce leftover for a generous drizzle on top of your cupcakes or cake. Store the remainder to drizzle on ice cream, apple slices, or eat straight out of the jar with a spoon!

🧾 Ingredients & substitutions

This recipe is made using a homemade caramel sauce recipe plus the best frosting base. Salted caramel is super easy to make and takes just a few minutes. Make this first then make the American buttercream recipe and whip them together for the caramel icing of your dreams.

Here's what you'll need:

• Granulated sugar: regular white sugar is recommended. Do not substitute for sugar in the raw, Demerara sugar or brown sugar, as these sugars will alter the consistency and flavor of the caramel
• Butter: You'll need butter for both the salted caramel and the buttercream frosting. I like to use salted butter for the caramel and unsalted for the buttercream. If this is too much trouble, use unsalted butter for both. Room temperature butter is essential for smooth buttercream. Be sure to remove the butter from the fridge at least 30 minutes prior to starting. I leave my butter out of the fridge overnight for softened butter that's perfect for creaming, unless the house is super warm
• Heavy cream: this ingredient is needed for both the caramel and the frosting. May be substituted with whole milk, if needed
• Salt: Fine sea salt or kosher salt is recommended
• Powdered sugar: otherwise known as confectioners’ sugar. You can choose to sift the powdered sugar if yours is particularly clumpy. I usually skip that part and the end result is still perfectly smooth buttercream

🥄 How to make salted caramel buttercream frosting

Step 1

To start, make the salted caramel. Preparing it first will allow the sauce to cool before adding it to the frosting. If the caramel is too hot when you add it to the frosting, the butter in the buttercream will melt, causing a soupy mess.

In a heavy saucepan, heat sugar over medium heat or medium-high heat, stirring constantly with a wooden spoon. Don’t worry when you see the sugar becoming clumpy. It will begin to melt into an amber colored liquid as you continue to heat and stir it.

Keep an eye on it, as you don’t want it to burn. No candy thermometer is needed for this portion. Use your eyes for visual cues. Do not use a rubber spatula to stir the mixture, as it will melt. Use a wooden spoon or heat proof spatula only

Once sugar is completely melted it'll be a caramel color and should have no clumps of sugar remaining. Add the butter carefully to the small saucepan, as it may splatter. Whisk the mixture until the butter has melted and is fully incorporated.

Slowly drizzle in the heavy cream while stirring the mixture.

Boil for one minute then remove from the heat and stir in the salt. Set aside and allow to cool while you make the buttercream.

Step 2

In the mixing bowl of a stand mixer with the paddle attachment, cream the butter on medium-high speed until smooth and shiny.

Turn the mixer to low speed and add the powdered sugar, one cup at a time. Add the heavy cream, turning the mixer to high speed and mixing until light and fluffy, about 1-2 minutes.

Alternatively, you may use the whisk attachment. I prefer the paddle attachment, as I find it makes for a smoother buttercream frosting.

Step 3

Turn the mixer off, add in the cooled salted caramel sauce (reserve a small amount to drizzle on top later) and beat on medium speed to combine evenly. Using a rubber spatula, spread the buttercream up against the sides of the bowl to break up any air bubbles (this makes for a smooth buttercream).

Test to see if buttercream is the right consistency (see 'Pro Tips' section below for info on how to perform this test) then spread the buttercream evenly over cooled cupcakes or cake. Drizzle the reserved salted caramel on top

👩‍🍳 Pro Tips 

• When preparing the salted caramel sauce, do not use a rubber spatula to stir the mixture, as it will melt. Use a wooden spoon or heat proof spatula only
• Preparing the salted caramel sauce first to allow it time to cool before adding it to the frosting. If the caramel is too hot when you add it to the frosting, the butter in the buttercream will melt, causing a soupy mess
• To test your buttercream for the right consistency, stick a rubber spatula straight down into the buttercream and pull it straight out. If the frosting has a loose curl that flops over, it’s too loose; add up to ½ cup more powdered sugar, a couple of tablespoons at a time, beating well to combine and test again. If the frosting sticks straight up with no curl, it’s too stiff; add 1 tablespoon more heavy cream then beat on medium speed until well combined and test again. If the frosting has a slight curl to it, it’s ready