Easy Caramel Buttercream Frosting
An easy caramel frosting that can be made 15 minutes or less.
Servings: 3 cups
- 20 Tablespoons (283 grams) unsalted butter softened to room temperature
- 2 1/2 cups (284 grams) Powdered (confectioners or icing) sugar
- 2 Tablespoons heavy cream
- 2 teaspoons vanilla extract
- 6 tablespoons caramel sauce
- pinch of sea 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 medium to 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.
- Be sure to use quality unsalted Grade AA Butter (I use Cabot, it's my preference) but be sure you use at least a quality butter. Cheap generic butter uses more air and water which can result in a less tastier butter. And when it comes to buttercream, all that taste will shine through. Here are 3 quick ways to soften your butter if you are in a pinch for time.
- You also want to use pure vanilla extract not that cheap imitation stuff. Because buttercream isn't baked, that pure vanilla flavor will shine through.
- Make sure to mix this long enough so it's fluffy and light.
- Enough for 24 cupcakes
- Can be made up to 5 days ahead of time and stored in the refrigerator in an airtight container.