This Salted Caramel Butter Butter cream frosting recipe is simplified by using store bought caramel sauce. This sweet and salty frosting with a smooth caramel flavor and light and fluffy texture is excellent for cupcakes, cakes or even brownies! Keep scrolling below the recipe for notes and substitutions.
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Easy salted caramel buttercream frosting
- 1 cup softened butter
- 1/2 cup caramel topping *see note
- 3 tablespoons whole milk
- 1/3 teaspoon salt (or to taste)
- 3-4 cups confectioner's sugar sifted
- Place softened butter in a large mixing bowl. Add the caramel sauce then cream the butter and caramel with a hand or stand mixer on low-medium speed until combined.
- Add salt and 1 1/2 tablespoons milk and then mix again for a minute or two until the milk has mostly incorporated into the butter/caramel mixture.
- Add 1 cup of sifted confectioner's sugar and mix for a few minutes to incorporate. Add the remaining milk and then continue to add 1 cup of confectioners sugar and mixing between each addition until the frosting is light and fluffy, but is stiff enough to adhere to the mixing instrument.
Yield: Frosting for a 13 by 9 inch cake or 24 cupcakes.
Use the Salted Caramel frosting for cupcakes, chocolate cake or even brownies! This frosting can be stored in the refrigerator for up to 2 weeks and can also be frozen for 2-3 months. Just bring the frosting back to room temperature before frosting the cake of your choice. You may also need to mix it a little after refrigerating or freezing to get it back to the original fluffiness.
Salted Caramel Frosting has a fluffy texture and a nice combination of salty and sweet which makes it the perfect frosting for any cake/cupcake.
If the butter is too soft the icing will not set as well. The best success I’ve had with making homemade frosting/icing was to use butter that is room temperature but still a little firm. The butter and caramel mixture may look slightly curdled after mixing, but as you add milk and confectioners sugar it will smooth out and become its beautiful fluffy self.
Be sure to use the jarred caramel topping instead of caramel syrup as caramel syrup is runnier and will also leave you with a runnier frosting.
If you wish to use a homemade caramel sauce for this recipe you certainly can! Just be sure chill the sauce before hand and to add salt to taste (some caramel recipes are saltier than others).
The best way to test if the frosting will hold its shape is to take a metal whisk or mixing paddle and hold it upside down with a little frosting on the end. If the frosting slowly drips off the end it will most likely also run off of a cupcake. If the frosting holds its place and has a light and fluffy consistency, it is then ready to use!
Let me know how it turned out for you in the comments below!
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