When I started adding this caramel frosting to desserts, my whole dessert game elevated. I keep mine buttery and rich like a classic buttercream but that caramel addition gives it a nice balance of sweet and salty. Plus it stays nice and creamy. Feel free to add this to any cupcake, cake or brownie you can dream up.
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How to Make Caramel Frosting
Step 1: In your stand mixer, add butter and salt at medium low speed.
Step 2: Next turn your mixer to down to low and slowly add confectioner’s sugar in small portions until all is added then turn the speed to medium high to combine.
Step 3: Add heavy cream, caramel, and vanilla extract.
Step 4: Mix until nice and fluffy. Pipe or spread buttercream and serve.
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Caramel Frosting Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 1 cup unsalted butter room temperature
- pinch of salt
- 3 cups confectioner's sugar
- 1 tbsp heavy cream
- 1 tbsp caramel It should be thick. For store bought, I use Mrs. Richardsons
- 1/2 tsp vanilla extract
Instructions
- In your stand mixer, add butter and salt at medium low speed.
- Next turn your mixer to down to low and slowly add confectioner’s sugar in small portions until all is added then turn the speed to medium high to combine.
- Add heavy cream, caramel, and vanilla extract and mix until nice and fluffy.
- Pipe or spread buttercream and serve.
Notes
Storage
You can keep it at room temp for about 2 days. Just make sure you keep it covered or stored in an airtight container to keep it from drying out. It will last in the fridge for about 6 days. To freeze, just transfer the frosting to an airtight container removing all air and freeze for about 3 months. Thaw overnight in the fridge before using again. I like to give it a whip when it comes to room temp in the mixer before piping.Nutrition
Recipe Tips
- Use Quality Caramel: It will make or break the flavor. My fave homemade caramels are my Aunt Beverly’s Caramel Icing or my easy and fast Caramel Sauce recipe. If you are grabbing store bought, definitely get a thick brand. There are some brands that are more suited as a thin sauce for ice cream, and they won’t work well here. Instead, grab something like a Mrs. Richardson or a gourmet caramel sauce like this to save time for making your own.
- Adjust the Sugar: When adding in the sugar, go slowly and take an occasional taste. Buttercream isn’t one size fits all! It’s okay to adjust the sweetness to fit your preference. Just be sure to cut the amount of liquid too to balance it.
- Keep it Chill: A homemade buttercream doesn’t contain the same preservatives as the store-bought variety. You will need to keep the environment cool so it doesn’t melt.
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Can this recipe be doubled ?
Absolutely!
Can you use the kind of caramel syrup you pour ion top of icecream?
Yes that works fine.
correctly title, it is the BEST caramel frosting. So creaming and the right about of favor.
My “go to” frosting.
Thank you.
PS: I’ll have to closet make this I don’t want to share with anyone.
Your description of sheet cake childhood and salty-sweetness made me actually drool a little. I’d love to try this with a chocolate ganache.
Thank you so much! This looks amazing- I’m going to try it with a dark chocolate cake. Ms Jocelyn, where can I purchase a physical copy of Grandbaby Cakes? I’ve searched everywhere online (new + used) and called my local new and used bookstores trying to find a copy. Please, please say it will be available soon???
Yes it will be available soon. It sold out but it will be in stock super soon.
Yay! Thank you!! =D
Yes ma’am!! This is incredible! I just ate several spoonfuls from the bowl….
Kids will definitely feast on this yummy Frosting. Looks creamy and delicious and best over cup cakes.
Big fan of caramel flavor and this just sounds fantastic. Pinned to try this out soon
Yum! The perfect frosting for the vanilla birthday cake I just made, so delicious!!
Oh my… this frosting is the best! Perfect for my vanilla cupcakes, or eaten straight out of the bowl. So good!