If you are looking for the ultimate caramel frosting for topping cakes and cupcakes, look no further! This recipe features homemade caramel sauce and classic American buttercream that's whipped until thick and fluffy. It's sweet, decadent, and slightly salty. Ready in just 25 minutes!
Caramel buttercream frosting is one of my favorite from-scratch frosting and glazes because it pairs well with so many cake and cupcake flavors like Banana Cake, Vanilla Cupcakes, One Bowl Chocolate Cake or Classic Chocolate Cupcakes! And you'll always have the perfect frosting consistency for piping or topping when you read about how to thicken homemade frosting.
Love caramel? Try Caramel-filled Churro Cupcakes and Salted Caramel Brownies.
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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 for caramel buttercream frosting
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 homemade 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.
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 - learn all about how to thicken homemade frosting or thin it out to get it perfect for piping. 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. If the frosting sticks straight up with no curl, it’s too stiff. Learn all the best ways to thicken homemade frosting!
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Ingredients
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons butter room temperature, cubed
- ⅔ cup heavy cream
- 1 teaspoon salt
Buttercream Frosting
- 1 cup unsalted butter room temperature
- 4 ½ cups powdered sugar
- 1-2 tablespoons heavy cream
- ½ cup Salted Caramel Sauce from recipe above
Instructions
Make the Salted Caramel
- In a medium saucepan, heat sugar over medium heat, stirring constantly. 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.1 cup granulated sugar
- Once sugar is completely melted, add in butter (be careful, it may splatter!) and whisk until fully incorporated.6 tablespoons butter
- Slowly drizzle in the heavy cream while stirring the mixture.⅔ cup heavy cream
- 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.1 teaspoon salt
Make Buttercream
- 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.4 ½ cups powdered sugar, 1 cup unsalted butter, 1-2 tablespoons heavy cream
- 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 by sticking a rubber spatula straight down into the buttercream and pulling 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.½ cup Salted Caramel Sauce
- If the frosting has a slight curl to it, it’s ready. Spread the buttercream evenly over cooled cupcakes or cake, then drizzle the reserved salted caramel.
Notes
- This recipe makes enough frosting to frost 24 standard size cupcakes or a 2-tier 8-inch cake.
- Store prepared frosting in an airtight container in the fridge for up to 1 week. Bring to room temperature and mix well with a rubber spatula before using
- Frosting may be frozen in a freezer safe bag for up to 3 months. Allow to thaw to room temperature and mix well with a rubber spatula before using
- To test fort he proper consistency of your frosting, read here: How to thicken buttercream frosting.
Nutrition
Comments
Christine
Thank you, Kim! Love this recipe, simple and so easy to do! I can't wait to pour it over vanilla ice cream! WOWZA!
As far as driving the coast, 1971, my 2 friends and I flew from Boston to Seattle Washington. Why? Dunno! it was 1971! We hitch hiked our way down to Sacramento, saw some friends from the University. Rented a car, and away we went. To the coast and down to Mexico. It took us 5 weeks to get down. We stopped everywhere and spent time with people we met, had fun, then went on our way. It was a memorable trip.
Kimberlee Ho
Salted caramel over vanilla ice cream sounds like a dream come true 😊! That trip sounds amazing! 5 weeks?! Wish I could take that much time off - maybe one day! Thanks for sharing this