Salted Caramel Frosting

Indulge your sweet tooth with this easy Salted Caramel Frosting crafted right in your kitchen. Our simple 5-ingredient recipe walks you through making rich homemade caramel before transforming it into a luscious buttercream perfect for cakes, cupcakes, and more. Get tips for achieving the ideal golden caramel color, learn how to fix frosting consistency issues, and discover delicious ways to dress up desserts with this versatile topping. Making bakery-quality frosting is easier than you think with this complete guide from Ineskohl Kitchen.

Why does the recipe call for chilled butter?

Adding chilled, cubed butter helps stop the cooking process so the frosting doesn’t get too hot. The lower temperature also helps create a light, fluffy texture.

Can I make the frosting ahead of time?

Yes! The caramel frosting can be made up to 5 days in advance. Simply store it covered at room temperature. Before using, re-whip it with a mixer to restore the texture.

How should I store leftover frosting?

Place any leftover frosting in an airtight container in the refrigerator for 3-4 days. Let it come to room temperature before using.

What can I substitute for heavy cream?

For the best flavor and texture, heavy whipping cream is best. But in a pinch, you can use half-and-half or whole milk combined with a tablespoon of soft butter.

Salted Caramel Frosting

Yield: About 2 cups


  • 1 cup (200 grams) granulated white sugar
  • 1⁄4 cup (60 mL) water
  • 1⁄2 cup (120 mL) heavy whipping cream
  • 1⁄4 teaspoon (1.5 grams) fine sea salt
  • 4 tablespoons (57 grams) unsalted butter, cubed and chilled
  • 2 cups (250 grams) confectioners’ sugar, sifted


  1. Make the caramel: In a medium heavy-bottomed saucepan, combine the granulated sugar and water. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
  2. Once boiling, stop stirring and allow to boil undisturbed until the mixture turns a golden amber color, about 5-7 minutes.
  3. Remove from heat and carefully pour in the heavy cream and salt (the mixture will rapidly bubble). Whisk gently to combine. Add the cubed butter and whisk until melted and smooth. (source:
  4. Let the caramel mixture cool slightly, about 20-30 minutes. You want it still warm – not hot to the touch.
  5. Make the frosting: Transfer the warm caramel to a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute.
  6. With the mixer running, slowly add the confectioners’ sugar and beat until smooth and combined, about 2 minutes.
  7. Use the frosting immediately or store it covered at room temperature up to 5 days. If storing, re-whip with a mixer before using to restore texture.
  8. Spread or pipe onto your favourite cakes, cupcakes, or cookies. Delicious paired with banana, apple, spice, or chocolate flavours.


  • Be sure to sift the confectioners’ sugar to prevent lumps in the finished frosting.
  • For smooth frosting that holds its shape, let the caramel cool slightly before adding the butter and sugar. Frosting made with piping hot caramel will become too thin.
  • Flavor additions like vanilla, cinnamon, or instant espresso powder can customize the flavor profile.
  • For best presentation, frost cooled cupcakes or cakes so the frosting doesn’t melt.
  • Toast nuts like pecans or walnuts and sprinkle over the frosting for added crunch.

This versatile salted caramel frosting adds a sweet caramel flavor and richness to all kinds of baked goods. Ask any questions you may have. I’m always happy to help troubleshoot! Enjoy!

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