If you are a lover of all things caramel you will absolutely enjoy this easy salted caramel buttercream frosting! It's rich, decadent, and takes just 5 minutes to make. Whether you use store-bought or homemade salted caramel sauce, you'll agree this recipe truly is the best.
I initially made this salted caramel frosting recipe to pair with my dark chocolate caramel cupcakes, but it has since been enjoyed with these caramel cupcakes with caramel filling.
The frosting itself is super creamy, smooth, and is bursting with the sweet and buttery notes of caramel flavor.
This classic american buttercream frosting is the perfect texture to spread over the tops of cake, while also being easily pipeable onto cupcakes.
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As a home baker, I love experimenting with different frosting flavors. This caramel frosting comes from the building blocks of my fool-proof vanilla buttercream. All you need are a few ingredients in order to create an endless amount of frosting flavors!
This caramel icing recipe can be made even simpler by using store-bought caramel sauce instead of homemade. I personally like to make my own, though, because it is so easy!
Whether you use this frosting on top of moist pumpkin cupcakes during the fall season or on top of these sweet and easy peach cupcakes during the summer, it is sure to be a crowd-pleaser!
Ingredients for The Best Salted Caramel Frosting
- Butter: I used unsalted butter, but you could also use salted butter if you want to add even more of the salt flavor!
- Caramel Sauce: Feel free to use store-bought, or you can follow my recipe on how to make homemade caramel sauce.
- Heavy Whipping Cream: I like to add just a little bit of heavy whipping cream to make the frosting even more rich and thick. You can substitute it for heavy cream or milk if needed.
See the recipe card for the full ingredients list and the exact amounts.
How To Make Salted Caramel Buttercream Frosting
Follow along below for the step-by-step process.
Step 1: In the bowl of a stand mixer, beat the butter on high speed until smooth.
Step 2: Add the powdered sugar, caramel sauce, heavy whipping cream, and vanilla extract and mix on low speed until combined.
Step 3: Increase the speed to high and mix until the frosting is completely smooth and creamy.
Step 4: Pipe onto your favorite cupcakes or spread onto cake layers.
Storing & Freezing
If you plan on using this frosting within 1-2 days, you can keep it stored in an airtight container on the counter. You could also keep it in a piping bag if you plan on using it for cupcakes.
I do this all the time when I plan on frosting cupcakes the very next day!
If not, keep it stored in the refrigerator for up to 1 week. Just pull it out at least 30 minutes before you want to use it so it's not cold.
To freeze, place it in an airtight container to avoid any freezer burn. You can keep it in the freezer for up to 1 month. When ready to use, thaw it in the refrigerator over night. Then rewhip it to help stabilize it again.
Expert Baking Tips
- Caramel Sauce: Make the caramel sauce ahead of time so it has plenty of time to cool before you need it.
- Room Temperature: The butter needs to be at room temperature in order to create the perfect consistency of buttercream frosting. If you start with cold butter, you'll have a difficult time getting the frosting to come together.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
Ways To Use This Frosting
This recipe makes enough frosting to perfectly frost 12 cupcakes.
If you want to layer a cake with it, I recommend 1.5x the recipe for any 2 or 3 layered cake. If making a sheet cake, there's no need to make extra!
With a one layer cake, cut the recipe in half (unless you want extra frosting). I highly recommend you use this frosting on my one layer pumpkin cake.
Recipe FAQs
If your frosting is too thin, add 1 tablespoon of powdered sugar at a time until you've reached your desire thickness.
Personally, making your own homemade caramel sauce results in the best flavor. But, if you're pressed for time, using a store-bought caramel sauce will work too.
Absolutely. If you want more salt flavor, add ¼ teaspoon of salt to the frosting when you add the other ingredients. You can also add a pinch of coarse salt to the top of cake layers or frosted cupcakes that have this frosting. That's what I do!
More Frosting Recipes
📖 Recipe
Best 5 Minute Salted Caramel Buttercream Frosting
Equipment
- Electric Stand Mixer
- Rubber Spatula
- Piping Bag & Tips (optional)
Ingredients:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- ¼ cup salted caramel sauce homemade or store-bought
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
Instructions:
- In an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (1-2 minutes).
- Add the powdered sugar, salted caramel sauce, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Use it to frost your favorite cupcakes and cake recipes!
Notes:
- Caramel Sauce: Make the caramel sauce ahead of time so it has plenty of time to cool before you need it.
- Room Temperature: The butter needs to be at room temperature in order to create the perfect consistency of buttercream frosting. If you start with cold butter, you'll have a difficult time getting the frosting to come together.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
My family can't get enough of this caramel frosting. It's so simple to make and we absolutely love the rich caramel flavor!