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+ servings
A close up of frosting piped on cupcake like a rose
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4.82 from 11 votes

Caramel Frosting Buttercream

Buttery, rich and perfectly sweet, this easy to make Caramel Frosting Buttercream is perfect for cupcakes, layer cakes or midnight treats! 
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 262kcal

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

Don’t Rush the Butter!
If you’re looking for a velvety-smooth buttercream, you gotta treat your butter right. Start with cool, room temperature butter; it shouldn’t be partially melted or greasy. Start beating at a low speed and increase about every minute or so.
After about 3-4 minutes, the frosting should be light, fluffy and light in color. Take a taste, it should melt on the tongue; it shouldn't feel heavy or glue-y.
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 in accordance to how much you’ve reduced the sugar.

Nutrition

Calories: 262kcal | Carbohydrates: 31g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 6mg | Potassium: 5mg | Sugar: 30g | Vitamin A: 491IU | Calcium: 6mg | Iron: 1mg