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–+ servings

SALTED CARAMEL FROSTING RECIPE

This easy salted caramel frosting combines creamy butter, powdered sugar, caramel sauce, heavy cream, and vanilla for a fluffy buttercream with rich caramel flavor and a sweet-and-salty finish.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 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

Instructions
 

  • Add the softened butter to a large mixing bowl. Beat with a hand mixer or stand mixer on medium speed for two to three minutes, until light and creamy.
  • Turn the mixer to low. Add the powdered sugar one cup at a time, mixing until incorporated after each addition. Scrape down the sides and bottom of the bowl as needed.
  • Add the cooled salted caramel sauce and vanilla extract. Mix on low until combined, then increase to medium speed and beat for one minute.
  • Add one tablespoon of heavy cream. Beat for 30 seconds and check the consistency.
  • Add the remaining tablespoon of heavy cream if needed for a softer, fluffier consistency.
  • Beat the frosting on medium-high speed for two to three minutes, until light and fluffy.
  • Use immediately for spreading or piping. If the frosting is too soft to hold its shape, refrigerate for 15 to 20 minutes, then beat briefly before decorating.

Notes

  • Make sure the caramel sauce is completely cool before adding it to the butter. Warm caramel can make the frosting too soft.
  • For the smoothest texture, use butter that is softened but still slightly cool rather than very soft or greasy.
  • Start with one tablespoon of heavy cream and check the consistency before adding the second.
  • If the frosting is too soft because your kitchen is warm, chill it before adding more powdered sugar. The butter may simply need to firm up.
  • If the frosting has been refrigerated, allow it to soften at room temperature and whip it again before decorating.
  • This recipe makes about three cups of frosting, enough for approximately 12 generously piped cupcakes, up to 24 lightly frosted cupcakes, or one 9×13-inch cake.