This easy caramel buttercream frosting can be made in about 15 minutes. Use quality butter, pure vanilla extract, and swirl in caramel. Just add a pinch of salt for the perfect icing to be used on just about anything.
I know some people may be over the whole salted caramel thing. Me personally? Nope. Never.
Not gonna happen.
There is something about the whole salty sweet thing. Balancing out those tastebuds and making them oh so happy.
Like in this salted caramel buttercream icing.
How To Make This Caramel Buttercream Frosting Recipe
This buttercream icing starts off with the best vanilla buttercream icing recipe ever. It’s so simple and so crazy good. You will never search for another recipe for buttercream again. I’d put my paycheck on that. I mean it’s from Cook’s Country, so you know it’s gonna be great.
It’s an easy buttercream made with powdered sugar and softened butter. But you could make a caramel version of other types of frosting as well – like Swiss Meringue Buttercream, Italian Meringue Buttercream, or Ermine Frosting.
Step 1: Gather your ingredients.
Be sure to use unsalted softened butter. If you forgot to take your butter out ahead of time, here are 3 quick ways to soften it. And always use quality butter and pure vanilla extract.
Step 2: Sift Your Powdered Sugar
I have made this buttercream before without sifting, and as long as I have used softened butter and cream long enough I have zero lumps. So if you want to skip the sifting. Go for it.
Step 3: Cream your butter
You want to do this first before adding any powdered sugar. You can make this in your stand mixer (which is what I prefer) but you can use a hand mixer as shown below.
Step 4: Add your powdered sugar.
Do this a 1/2 cup at a time. Then mix until incorporated. Be sure to start your mixer on low or otherwise you will have it everywhere!
Step 5: Add in your heavy cream and vanilla extract.
You can use milk or half-and-half but I prefer the richness of heavy cream. And don’t skimp on pure vanilla extract and use imitation. Since this is not baked, you will notice!
Step 6: Mix until light and fluffy!
You want to do this for 8 minutes. Yup 8! But it’s worth it 🙂
Step 7: Add In Your Caramel
And if you’re new to making buttercream, then be sure to give my Ultimate Guide To Making The Best Buttercream Icing Ever. Trust me it will walk you through step by step on how to make the best buttercream ever.
- Soften Your Butter – Make sure your butter is softened. You can soften your butter quickly 3 different ways. But just make sure that it’s unsalted butter. Different brands of butter will use different amounts of salt in their salted butter so it’s best to control the amount yourself.
- Add in your powdered sugar a little at a time. So you don’t have a powdered sugar blizzard all over you and the rest of your kitchen. Cover your mixing bowl with a towel or damp towel to keep the powdered sugar from escaping from the bowl.
- Store your buttercream properly. If not using right away, then store in an airtight container in the refrigerator for up to 5 days.
- Whip Again. If you store the buttercream in your fridge, then you will need to rewhip the frosting until fluffy again before you use it.
Do I Need To Make My Own Caramel?
Nope. I mean you can. But if you’re tight on time, go ahead and get a good jar of caramel sauce. They have great caramel sauces now that you can buy.
Store-bought Just add in a quality store-bought caramel sauce. This is my favorite brand.
Homemade: You can also make your homemade salted caramel sauce. Here is a step by step photo tutorial for you to master making your own.
Recipes To Use This Frosting On
Whichever method you choose, swirl some caramel in. Add in a pinch of salt. Then go ahead and frost some vanilla cupcakes. Or maybe some chocolate cupcakes. How about an apple cake? Or you could just lick the spatula. I won’t judge.
If you’re looking for more buttercream inspiration, then be sure to download my 13 ways to flavor your buttercream cheatsheet!
You can keep your caramel buttercream at room temperature if you plan to use it right away (1-2 days max).
You can also store in the refrigerator for 5 days. You will just need to re-whip it again in your stand mixer to get it to a spreadable consistency.
If you don’t plan to use it within a week, this caramel frosting can be frozen. Or freeze for 2 months according to Bluprint. I just let mine thaw in the refrigerator overnight, or on the counter for a few hours. And again, just re-whip again until it’s smooth and spreadable.
For more help on making buttercream icing check out my Ultimate Guide To Making The Best Buttercream Icing Ever!
How Many Cupcakes Or Cake Will This Buttercream Frosting Cover?
- For Cupcakes – This caramel frosting recipe will generously frost 12 cupcakes. I like to pipe a pretty tall amount of frosting on each cupcake. So if you don’t use as much as I do as in the photos, then you might get more frosted (around 24 cupcakes). For help on decorating cupcakes, be sure to check out my The Ultimate Guide To Baking Cupcakes At Home .
- For Cake – This caramel buttercream frosting will cover a 9 x 13 sheet cake or a 2 layer 8-inch or 9-inch cake.
- Kitchen-aid Stand mixer – you can use a hand mixer but a stand mixer is going to make quick work of this icing and help make it fluffy in no time.
- Either jarred caramel sauce or homemade
- Dry measuring cups and measuring spoons
More Recipes To Try
Easy Caramel Buttercream Frosting
- 1 1/4 Tablespoons (2 1/2 sticks, 283 grams) unsalted butter softened to room temperature
- 2 1/2 cups (283 g) confectioners sugar
- 2 Tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1/2 cups caramel sauce *storebought or homemade
- 1/8 teaspoon salt
- Combine the butter and confectioners sugar in the bowl of your stand mixer. Mix on low speed at first, then increase the speed until combined.
- Add in your heavy cream and vanilla extract, and mix on low to start, then increase the speed to medium high speed for 8 minutes until light and creamy.
- Stir in the caramel and final pinch of salt. If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy.
- Storage: Can be made up to 5 days ahead of time and stored in the refrigerator in an airtight container.
- Freezing: You can also freeze frosting for up to 3 months. Thaw overnight in the fridge, and then re-whip again before using.
- Cupcakes: Makes enough for 12-16 cupcakes (depending on how much you use)
- Cakes: This frosting will cover a 9 x 13 sheet cake or a 2 layer 8-inch or 9-inch cake.
Comments & ReviewsType your question or comment below, and tap "Post Comment". I welcome constructive criticism, but please be respectful. Rude or inappropriate comments will not be published. Thank you!
Baking isn't always easy! So if you had any issues, I'd appreciate the chance to help you troubleshoot before you rate.