Caramel Frosting Recipe

A close up of frosting piped on cupcake like a rose

4.82 from 11 votes

Buttery, rich and perfectly sweet, this easy to make Caramel Frosting Buttercream is perfect for cupcakes, layer cakes or midnight treats!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 262kcal

Author: Jocelyn Delk Adams

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

US Customary - Metric

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