Salted Caramel Frosting

This salted caramel frosting is smooth, creamy, and packed with buttery caramel flavor. A generous swirl turns cakes, cupcakes, brownies, and cookies into a rich dessert with the perfect balance of sweet and salty.

Made with just five simple ingredients, this frosting comes together in about 15 minutes. Soft butter gives it a fluffy base, powdered sugar adds structure, and salted caramel sauce brings that deep caramel flavor into every bite.

The best part is the texture. It’s soft enough to spread across a cake but thick enough to pipe onto cupcakes once it has been whipped properly. And if your kitchen is warm or your caramel sauce is a little thin, a short chill is usually all it needs.

WHY YOU’LL LOVE THIS SALTED CARAMEL FROSTING

RICH CARAMEL FLAVOR: Salted caramel sauce is mixed directly into the buttercream, so the caramel flavor runs through the entire frosting instead of only being drizzled over the top.

EASY INGREDIENTS: You only need butter, powdered sugar, caramel sauce, heavy cream, and vanilla extract.

QUICK TO MAKE: There’s no cooking needed when you start with prepared salted caramel sauce. Mix, whip, and it’s ready.

PERFECT FOR DECORATING: The finished frosting can be spread with a spatula or piped through a decorating tip.

EASY TO ADJUST: A small change in the amount of heavy cream lets you make the consistency softer for spreading or firmer for piping.

The flavor works especially well with chocolate, vanilla, apple, pumpkin, banana, spice, and caramel desserts. It’s sweet, but the salt in the caramel keeps the finished frosting from tasting one-dimensional.

SALTED CARAMEL FROSTING INGREDIENTS

This simple frosting gets plenty of flavor from a short ingredient list. Since there aren’t many ingredients hiding in the mixture, starting with good butter and caramel sauce makes a noticeable difference.

You’ll need:

• 1 cup unsalted butter, softened to room temperature
• 3 cups powdered sugar
• ½ cup salted caramel sauce, completely cooled to room temperature
• 2 tablespoons heavy cream, divided
• 1 teaspoon vanilla extract

BUTTER

Use unsalted butter so you have more control over the salty flavor in the finished frosting.

The butter should be softened but not melted. When you press it gently with your finger, it should leave an indentation without your finger sinking straight through.

Butter that is too cold won’t whip smoothly. Butter that is overly warm can make the frosting loose, greasy, or difficult to pipe.

POWDERED SUGAR

Powdered sugar sweetens the buttercream while giving it enough body to hold its shape.

If your powdered sugar has visible lumps, sift it before adding it to the mixer. Small lumps can be stubborn once they’re mixed with butter.

Add the sugar gradually rather than dumping all three cups into the bowl at once. This keeps the mixture smoother and prevents a cloud of powdered sugar from flying out of the mixer.

SALTED CARAMEL SAUCE

Use ½ cup of prepared salted caramel sauce.

The caramel must be completely cool before it goes into the butter. Warm caramel can soften or partially melt the butter, leaving you with frosting that looks loose instead of fluffy.

A thick caramel sauce works especially well because it adds plenty of flavor without thinning the buttercream too much.

If your sauce has been refrigerated, bring it back toward room temperature before mixing. Very cold caramel can cause the softened butter to firm up and make the frosting harder to combine evenly.

HEAVY CREAM

Heavy cream loosens the frosting and helps create that light, whipped texture.

You have two tablespoons to work with. Start with one, then add the second tablespoon if the frosting needs it.

This small step gives you much better control over the consistency.

VANILLA EXTRACT

One teaspoon of vanilla rounds out the butter and caramel flavors without overpowering them.

Pure vanilla extract is a good choice here, especially since this frosting doesn’t have chocolate or strong spices competing with it.

HOW TO MAKE SALTED CARAMEL FROSTING

The mixing method matters almost as much as the ingredient amounts. Whipping the butter first gives the frosting a lighter texture, while adding the caramel after the powdered sugar helps keep the mixture smooth and stable.

STEP ONE: BEAT THE BUTTER

Add the softened unsalted butter to a large mixing bowl.

Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on medium speed for about two to three minutes.

Stop once or twice to scrape the sides and bottom of the bowl.

The butter should look noticeably lighter and creamy before you move to the next step.

PRO TIP:

Don’t rush this first step. Properly creamed butter gives you a smoother, fluffier frosting and helps prevent heavy pockets of butter in the finished mixture.

STEP TWO: ADD THE POWDERED SUGAR

Turn the mixer to low speed.

Add the powdered sugar about one cup at a time, beating after each addition until it is mostly incorporated.

Scrape down the bowl as needed.

Once all three cups have been added, the frosting will look fairly thick. That’s exactly what you want at this point because the caramel sauce and cream will loosen it.

PRO TIP:

Keep the mixer on low while adding powdered sugar. Once it is incorporated, you can increase the speed. Starting too fast sends powdered sugar over the bowl and onto the counter.

STEP THREE: ADD THE SALTED CARAMEL

Pour in the ½ cup of cooled salted caramel sauce.

Add the vanilla extract.

Mix on low until the caramel starts to disappear into the buttercream, then increase to medium speed.

Beat for about one minute.

Stop the mixer and scrape around the bottom and sides of the bowl. Caramel can settle near the base, so scraping helps make sure the flavor is distributed evenly.

STEP FOUR: ADD THE HEAVY CREAM

Add one tablespoon of heavy cream and beat the frosting for 30 seconds.

Check the consistency.

For a thick piping consistency, this may be enough depending on the thickness of your caramel sauce.

If the frosting still feels too stiff, add the remaining tablespoon of heavy cream and beat again.

STEP FIVE: WHIP UNTIL FLUFFY

Increase the mixer to medium-high speed and whip the frosting for two to three minutes.

It should become lighter in color, soft, and fluffy.

Scrape down the bowl one last time and mix briefly until everything is evenly combined.

The finished frosting should hold a soft peak when you lift the mixer attachment out of the bowl.

STEP SIX: USE OR CHILL

Use the frosting immediately if it has the consistency you want.

If it feels a little soft for piping, place the bowl in the refrigerator for 15 to 20 minutes. Stir or beat it briefly before transferring it to a piping bag.

Don’t leave it in the refrigerator so long that the butter becomes hard.

HOW TO GET THE PERFECT FROSTING CONSISTENCY

Buttercream can change depending on room temperature, the softness of the butter, and the thickness of the caramel sauce.

Luckily, it’s easy to adjust.

IF THE FROSTING IS TOO THICK

Beat in a small amount of heavy cream.

Start with only a teaspoon if you have already added the two tablespoons called for in the recipe.

Mix well before deciding whether it needs more. A surprisingly small amount of liquid can change buttercream quickly.

IF THE FROSTING IS TOO THIN

First, check the temperature.

If the frosting feels warm and soft, refrigerate it for 15 to 20 minutes before changing the ingredients. Often, the butter simply needs to firm up.

If it is still too loose after chilling, beat in a small amount of additional powdered sugar.

Add only a few tablespoons at a time so the frosting doesn’t become overly sweet or stiff.

IF THE FROSTING LOOKS GREASY

The butter may have become too warm.

Place the bowl in the refrigerator for about 10 to 15 minutes, then beat it again.

You want the butter cool enough to hold its structure but still soft enough to whip.

SALTED CARAMEL FROSTING SUBSTITUTIONS AND ADDITIONS

BUTTER: Unsalted butter gives you the best control over the final flavor. Salted butter can be used if that’s what you have, but the result will taste saltier when combined with salted caramel sauce.

CARAMEL SAUCE: Homemade or prepared caramel sauce can work. Choose a sauce that is thick enough to coat a spoon rather than a very thin caramel syrup.

HEAVY CREAM: Whole milk can work in a pinch, but heavy cream gives the frosting a richer texture. Because milk is thinner, add it very slowly.

VANILLA: Vanilla bean paste can replace the vanilla extract in the same amount and will add small vanilla bean flecks throughout the frosting.

EXTRA SALT: Taste the finished buttercream before adding any extra salt. Salted caramel sauces vary quite a bit. If yours is mild, a very small pinch of fine sea salt can strengthen the sweet-and-salty contrast.

USING HOMEMADE CARAMEL SAUCE

If you’re making your own salted caramel sauce for this frosting, prepare it ahead of time.

It needs time to cool completely.

Fresh caramel can stay warm longer than expected, especially in the center of the container. Even if the outside feels cool, stir the sauce and check it before adding it to the buttercream.

Warm caramel is one of the easiest ways to end up with runny frosting.

You also want the sauce to be smooth. If the caramel is extremely thick from refrigeration, let it sit at room temperature until it loosens enough to mix into the butter.

WHAT TO USE SALTED CARAMEL FROSTING ON

This buttercream works with so many desserts that it’s worth keeping the recipe nearby whenever you’re baking.

CHOCOLATE CAKE

Chocolate and salted caramel are a rich combination. Spread a thick layer over chocolate cake or pipe generous swirls over chocolate cupcakes.

For even more caramel flavor, drizzle a little cooled sauce over the frosted cake right before serving.

VANILLA CUPCAKES

Vanilla cupcakes give the caramel flavor plenty of room to stand out.

Use a large open-star tip for tall swirls, then finish with a light caramel drizzle.

APPLE DESSERTS

Caramel and apple are a natural match.

Try this frosting on apple cupcakes, apple spice cake, or soft apple bars. Cinnamon in the cake works especially well with the buttery caramel flavor.

SPICE OR PUMPKIN CAKE

Warm spices such as cinnamon, nutmeg, and ginger balance the sweetness of caramel buttercream.

The combination is especially good for fall desserts, but there’s no reason to save it for one season.

BROWNIES

For an extra-rich dessert, spread a thinner layer over completely cooled brownies.

Chill the frosted brownies briefly before slicing if you want neat, clean squares.

COOKIES

Use the frosting between two soft cookies for sandwich cookies, or spread a small swirl on top of sugar cookies.

Make sure the cookies are completely cool first. Any remaining warmth will soften the buttercream.

HOW MUCH FROSTING DOES THIS RECIPE MAKE?

This recipe makes approximately three cups of frosting.

That is generally enough to frost about 12 cupcakes generously with piped swirls or up to 24 cupcakes with a lighter layer.

It can also cover a 9×13-inch cake with a generous layer.

For a layered cake, the exact amount you need depends on the size of the cake and how much frosting you use between the layers and around the outside. If you like thick filling and decorative piping, making an extra half batch is a safe choice.

TIPS FOR PIPING SALTED CARAMEL BUTTERCREAM

For sharp, defined piping, start with frosting that feels cool but not stiff.

If the buttercream collapses after you pipe it, chill the bowl for 15 minutes and try again.

Fill the piping bag only halfway. It’s easier to control, and your hands won’t warm the entire batch as quickly.

If you are decorating many cupcakes, keep the unused portion of frosting in a cool spot while you work.

And make sure any caramel drizzle is cooled before adding it to finished buttercream. Warm sauce can melt the ridges in your piped frosting.

TROUBLESHOOTING SALTED CARAMEL FROSTING

FROSTING IS TOO SOFT TO PIPE

The butter or caramel was probably too warm.

Refrigerate the frosting for 15 to 20 minutes and beat it again. If necessary, repeat with another short chill.

FROSTING IS TOO STIFF

Add heavy cream a teaspoon at a time and mix well.

Give each addition time to blend before adding more.

FROSTING HAS LITTLE LUMPS

The butter may have been too cold, or the powdered sugar may have contained lumps.

Continue mixing at medium speed. If the lumps are from powdered sugar, sifting the sugar before mixing will prevent the problem next time.

FROSTING TASTES TOO SWEET

Salted caramel buttercream will naturally be sweet.

A slightly saltier caramel sauce can help balance the powdered sugar. You can also add a tiny pinch of fine sea salt after tasting the finished mixture.

Add very little at a time. It’s much easier to add more than to fix frosting that is too salty.

FROSTING IS TOO SALTY

Different caramel sauces contain different amounts of salt.

If your finished frosting is stronger than you intended, mixing in additional unsalted butter and powdered sugar can soften the salty flavor.

HOW TO STORE SALTED CARAMEL FROSTING

MAKE AHEAD

You can prepare the frosting ahead of time and store it until you’re ready to decorate.

Keep it tightly covered so the surface doesn’t dry out or pick up odors from the refrigerator.

IN THE FRIDGE

Store salted caramel frosting in an airtight container in the refrigerator for up to five days.

The butter will firm as it chills.

Before using it, let the frosting sit at room temperature until softened. Beat it with an electric mixer for one to two minutes to bring back its fluffy texture.

If it still seems too stiff after beating, add a teaspoon of heavy cream.

IN THE FREEZER

Place the frosting in an airtight freezer-safe container and freeze it for up to two months.

Thaw it overnight in the refrigerator.

Once thawed, allow it to soften at room temperature, then beat it again until smooth and fluffy.

STORING A FROSTED CAKE

Storage depends partly on the cake underneath the frosting.

For most cakes and cupcakes, keep them covered so the frosting doesn’t dry out.

If refrigerated, bring the dessert toward room temperature before serving. Butter-based frosting has a softer texture and fuller flavor when it isn’t refrigerator-cold.

SALTED CARAMEL FROSTING FAQS

Can I make salted caramel frosting ahead of time?

Yes. Make the frosting up to five days ahead and store it in an airtight container in the refrigerator.

Allow it to soften before using, then whip it again for a minute or two to restore the texture.

Can I use store-bought caramel sauce?

Yes. Store-bought salted caramel sauce works well and makes the recipe especially quick.

Look for a thick dessert sauce rather than a very thin syrup.

Does caramel sauce need to be cold before adding it?

It should be completely cooled to room temperature.

It doesn’t need to be refrigerator-cold, but it should never be warm enough to soften or melt the butter.

Why did my caramel frosting turn runny?

Warm butter, warm caramel sauce, or a particularly thin caramel sauce can all make the frosting soft.

Chill it for 15 to 20 minutes, then beat it again before adding more powdered sugar.

Can I pipe this frosting?

Yes. When properly mixed and kept cool, it works well for piping cupcake swirls and simple cake decorations.

If it feels soft, chill it briefly before filling your piping bag.

Can I use salted butter?

You can, but taste the frosting before adding any extra salt. Salted butter combined with salted caramel sauce may produce a stronger salty flavor than you want.

Unsalted butter gives you better control.

Can I color salted caramel frosting?

You can, but remember that caramel naturally gives the frosting a tan color.

Gel food coloring works better than liquid coloring because it adds color without adding much extra moisture.

Can I double this recipe?

Yes. Double each ingredient and use a large mixing bowl so there is enough room for the buttercream to whip.

A double batch is useful for a larger layer cake or a big batch of cupcakes.