Easy Salted Caramel Buttercream Frosting

This Salted Caramel Butter Butter cream frosting recipe is simplified by using store bought caramel sauce and is one of my favorite buttercream frostings! This sweet and salty frosting with a smooth caramel flavor and light and fluffy texture is excellent for cupcakes, cakes, cookies or even brownies! Keep scrolling below the recipe for notes and substitutions.

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Salted caramel buttercream frosting

Easy salted caramel buttercream frosting

This caramel frosting has a smooth caramel flavorful with a hint of salt to balance the sweetness. This frosting is delicious on cupcakes, but is also great for cakes and cookies!
5 from 1 vote
Prep Time 15 minutes
Cook Time 0 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes


  • 1 cup softened butter
  • 1/2 cup caramel topping *see note
  • 1-2 tablespoons whole milk
  • 1/4 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 tablespoon 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 (if needed), 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.
  • Using a Piping bag or spatula, pipe onto cupcakes, cookies, cakes and more!


For this salted caramel frosting, be sure to use the jarred caramel ice cream topping instead of the caramel syrup used for drinks etc. The caramel syrup is runnier than caramel topping and will result in a thinner frosting. 
Keyword Butter cream frosting, salted caramel, cupcake frosting, cake frosting,
Tried this recipe?Let us know how it was!

Equipment needed for this Salted Caramel frosting:

  • Hand mixer Using a hand mixer is the easiest way to make this salted caramel frosting smooth and fluffy.
  • Mixing bowl I prefer to use stainless steel mixing bowls for their durability and dish washer friendliness.
  • Piping bag Using a piping bag is the easiest way to pipe uniform frosting onto cakes, cookies, cupcakes and more.
  • Spatula A spatula is helpful for scraping the bowl and for transferring the frosting from the bowl to the piping bag or even straight onto the cookies, cakes, etc.

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Yield: Frosting for a 13 by 9 inch cake or 24 cupcakes.

Storage option and use:

Use the salted caramel frosting for topping cookies, cupcakes, chocolate cake or 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.

Can I use butter that has become too soft?

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.

What happens if I use the caramel syrup instead of jarred caramel sauce?

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.

Substitution for the caramel sauce:

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).

How can I tell if the frosting is stiff enough?

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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