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Easy Caramel Buttercream Frosting

An easy caramel frosting that can be made 15 minutes or less.
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: buttercream, caramel, frosting
Servings: 3 cups
Author: Heather Perine


  • 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.