Salted Caramel Buttercream Frosting
This caramel buttercream frosting is smooth, rich, and packed with deep caramel flavor. Ideal for frosting cakes, piping cupcakes, or layering between cookies.
Ingredients
Ingredients
- FOR THE SALTED CARAMEL SAUCE
- 1 cup granulated sugar
- 6 tablespoons unsalted butter room temperature
- 1/2 cup heavy cream room temperature
- 1 teaspoon sea salt
- FOR THE BUTTERCREAM
- 1 cup unsalted butter room temperature
- 3 1/2 cups powdered sugar sifted
- 1/3 cup salted caramel sauce cooled to room temperature
- 1 –2 tablespoons heavy cream or milk as needed
- 1/4 teaspoon sea salt or to taste
Instructions
- In a medium saucepan over medium heat, add the granulated sugar and stir constantly until it melts into a deep amber liquid.
- Carefully stir in the butter until fully melted and combined.
- Slowly pour the heavy cream into the mixture while stirring. Let it boil for 1 minute, then remove from heat.
- Stir in the sea salt and set aside to cool completely.
- In a large mixing bowl, beat the butter on medium speed for about 3 minutes until light and fluffy.
- Gradually add the powdered sugar, mixing on low speed at first and then increasing to medium until fully incorporated.
- Add the cooled salted caramel sauce and sea salt. Beat until smooth and well combined.
- If too thick, add heavy cream or milk one tablespoon at a time and beat until desired consistency.
- Whip on medium-high speed for 2–3 minutes to make it light and airy.
Notes
- Ensure the caramel sauce is completely cool before adding it to the buttercream.
- Adjust sea salt to taste for the perfect balance.
- Adjust sea salt to taste for the perfect balance.