Easy Caramel Buttercream Frosting

4.50 from 4 votes

An easy caramel frosting that can be made 15 minutes or less.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings: cups

Calories: 568kcal

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.