Salted Caramel Frosting
This past week I wanted to recreate a salted caramel drip cake I made a few years ago. This meant I needed to make some caramel, and of course, some salted caramel frosting!!
I used my caramel recipe to flavor this frosting. It’s super versatile and can be used in so many different ways.
The Secret Ingredient: Homemade Caramel
I know that making caramel from scratch can seem intimidating if you’ve never tried it before.
I was convinced it was some complicated process that required all kinds of special equipment. But it doesn’t have to be complicated!
My caramel recipe can be made without a candy thermometer and uses just four ingredients.
Did I mention a batch comes together in about 5 minutes?? It doesn’t get much easier than that!
One of the best parts of this recipe is that it’s made with such simple ingredients. To make this caramel you need granulated sugar, butter, heavy cream, and a bit of salt.
Its incredible flavor comes from the deliciously caramelized sugar and the richness of the butter and cream.
Pro Tip: Add the Sugar Gradually!!
The only part about this caramel drizzle recipe that can be a little scary is melting down the sugar.
My biggest tip when melting sugar is to add it to the pan gradually. I add about a quarter of a cup at a time.
This helps the sugar liquefy more quickly and reduces the risk of big clumps forming. It makes a world of difference.
I didn’t know to do that when I first started making caramel and I used to just dump it all in at once.
The caramel will still turn out if you add all the sugar at once, but it takes a lot longer to melt down and is less smooth.
Caramel Frosting Substitutions
While this caramel drizzle recipe doesn’t use a ton of ingredients, you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.
Below are some swaps and substitutions that you can make:
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place!
- Heavy Cream – To make vegan caramel frosting use coconut milk in place of the heavy cream in this recipe.
- Salt – I love adding in a bit of salt to balance the sweetness of this caramel and enhance its flavor but you can omit it if needed.
How Sweet Is This Caramel Frosting?
Like almost all of my frosting recipes, this salted caramel frosting has an American buttercream base.
American buttercream is the simplest and sweetest of all types of buttercream.
I like it for both of these reasons. American buttercream is pretty much butter and powdered sugar and is incredibly easy to make.
This frosting base comes together in minutes and keeps in the fridge for up to a month!
I also have a huge sweet tooth and grew up eating sugary desserts and candy.
If you’re used to eating sweets here in the US, or like classic American baked goods, you will love this frosting recipe.
However, some people prefer less sweet buttercream like Swiss Meringue buttercream or Italian buttercream.
If this is you, feel free to add this caramel recipe to meringue-based buttercream to make a less sweet version of this caramel frosting.
What Can I Frost with This Salted Caramel Buttercream Frosting?
The sky’s the limit when it comes to using this frosting. Cakes, cupcakes, cookies, macarons, you name it!!
I’ve used it to frost my vanilla layer cake, caramel cupcakes, French macarons, and even my buttercream cookies!
Caramel Frosting Troubleshooting
While this recipe is pretty straightforward, sometimes people do run into issues making it.
One of the hardest parts is getting the consistency of your buttercream just right.
There are few different factors that influence the consistency of your frosting.
It’s a delicate balance between the temperature of your kitchen, the brand of butter you use, the temperature of your butter and caramel, and the amount of heavy cream you use.
The easiest way to see if your frosting is the right consistency is the spatula test! I check the consistency of every batch of frosting I make using this test.
To test your frosting, firmly press a rubber spatula into your frosting and pull directly up. Turn the spatula right side up and look at the frosting on the tip.
The frosting should form a somewhat soft peak that has a little curl on the end. It’s stiff enough to hold up that curl, but soft enough to create that little curl.
Unfortunately, I don’t have a picture of this test with this buttercream, but hopefully, the picture above using my vanilla buttercream helps you visualize what you’re looking for.
If the frosting is too stiff and sticks straight up, add in additional heavy cream (1 Tbsp at a time).
If the frosting is too thin, add in more powdered sugar (a quarter of a cup at a time).
Or if your frosting looks broken, add in more room-temperature butter, 1 Tbsp at a time until it comes back together.
You can also chill it in the fridge in 10-minute intervals if you think your butter was too warm.
After each adjustment, be sure to retest the frosting with your spatula before using it.
Tips for Making the Best Caramel Buttercream
- Make sure the butter is at room temperature before making this frosting.
- Let the caramel cool before adding it to the frosting to prevent it from melting the butter.
- If your powdered sugar contains cornstarch (most brands in the US do) there’s no need to sift your powdered sugar.
- If you are making this frosting for a cake, mix the buttercream at the lowest speed at the end of the process for a couple of minutes. This helps remove any extra air that might have been incorporated during the mixing process.
Does This Caramel Buttercream Need to be Refrigerated?
Below are some tips for storing this frosting in case you make it in advance or have leftovers:
- Make this frosting ahead of time or save any leftover frosting. It can sit at room temperature for a day or be stored in an airtight container in the fridge for up to a month.
- Can you freeze salted caramel frosting? Yes! Store this frosting in the freezer for up to 3 months. Just be sure to give it a good stir once it thaws to make it nice and smooth again.
- A frosted cake can last in the fridge for a week, or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!
Share Your Creations With Me!
If you try this salted caramel frosting recipe, let me know what you think of it by sharing a rating and/or comment below!
And don’t forget to tag me on social media @chelsweets and #chelsweets so that I can see your delicious creations.
Other Recipes You Might Like:
Salted Caramel Frosting
Ingredients
Caramel Sauce
- 1/2 cup granulated sugar 100g
- 3 Tbsp unsalted butter, room temperature 42g
- 2 Tbsp heavy whipping cream, room temperature 30g
- 1/4 tsp fine salt 1g
Salted Caramel Frosting
- 2 cups unsalted butter, room temperature 434g
- 7 cups powdered sugar 907g or a 2 lb. bag
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1 tsp fine salt 6g
- 1/3 cup caramel sauce – recipe above 108g
Instructions
- Make the caramel sauce first. It needs time to cool before it's mixed into the buttercream. If you add the warm caramel to your frosting, you will melt the butter and end up with runny frosting. Turn the stove to medium heat and place a small saucepan on the element.
- Gradually add in 1/2 cup sugar, 2 Tbsp at a time. Wait until the sugar is mostly melted, then add in the next bit of sugar.
- As the sugar melts it will slowly deepen in color.
- Stir occasionally until the sugar is fully dissolved and has become an amber color, then turn off the heat.
- Mix in 3 Tbsp of butter, 1 Tbsp at a time. Then stir in 2 Tbsp of heavy cream and 1/4 tsp salt. The mixture will be thin but will thicken as it cools.
- Pour into a separate container then place in the fridge to cool to room temperature. This caramel can be made in advance and stored in the fridge for up to a month. If you made the caramel in advance and it's fully chilled at this point, heat it in the microwave in short 15 second intervals until it's a more workable consistency.
- As the caramel cools, make the caramel buttercream frosting.
- Beat 2 cups of butter on a medium speed for 30 seconds with a paddle or whisk attachment until smooth. Mix in 1 tsp of vanilla and 1 tsp of salt on a low speed.
- Gradually mix in 7 cups of powdered sugar on a low speed. Halfway through add in 1/3 cup of caramel sauce, which will help thin the frosting and make it easier to mix.
- Beat the buttercream on low until the ingredients are fully incorporated and the desired consistency is reached. Scrape the sides and bottom of the bowl as needed.
- If the frosting seems too thick, add in additional heavy cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). If your frosting looks broken, add in more room-temperature butter, 1 Tbsp at a time until it comes back together.
- Stir the frosting by hand with a rubber spatula once it's made for a minute or two to make the frosting super smooth.
- Either cover the frosting flush with plastic wrap to prevent crusting or place it in a piping bag fit with your favorite frosting tip. This buttercream can sit at room temperature for a day, be stored in the fridge for up to a month in an airtight container or stored in the freezer for 3 months.
Chelsea, thank you so much for sharing! I’ve been on the hunt for this exact frosting flavor. May I ask what cake flavor you pair this with? Also, I submitted a request to join your Facebook group! I was so excited to see that existed!
Hi, can I use homemade caramel spread instead of your caramel sauce?
Hi Claudine,
What exactly do you mean by homemade caramel spread?? What is the consistency like? You probably can, but I’m worried it will be thicker than my caramel sauce! If that’s the case, you may need to add in a touch more heavy cream <3
Hi, I would like to know if this frosting is too much to frost 24 cupcakes, and also will salted caramel syrup work instead of the caramel sauce.
Hi Saraah,
Salted caramel syrup should work just fine, but may change the consistency a bit! You may want to add a tiny bit less heavy cream if that’s the case. How much buttercream you need will vary a ton based on how you frost them. I make huge swirls when I frost cupcakes, and I’ve found one batch usually frosts about 24 cupcakes. However, if you are doing a design like buttercream rosettes, a half batch would probably be enough for 24 cupcakes.
How long do you normally keep whipping after everything is fully incorporated?
For cakes, I don’t whip it much at all! I beat my frosting on a low speed with a paddle attachment, to get any excess air out! This makes it easier to get super smooth sides on my cakes. I let it run for a couple minutes on the lowest speed setting.
For cupcake frosting, I’ll whip it for a minute or two once everything is mixed together. Hope that helps grace! <3
I just made this cake, it tastes AMAZING but OMG it is sweet.
Thanks! The American buttercream is definitely on the sweet side, but I prefer that way it tastes over swiss or italian buttercream! However, they’re always an option if you want to make the cake less sweet next time <3
Hi Chelsea! How can I store leftover frosting if I should have any?
I would like to know what cake you pair this with as well.
I actually use it in my caramel cake recipe! It would also be great with chocolate cake layers 🙂
https://chelsweets.com/2019/06/07/salted-caramel-cake/
Hi, will this be enough frosting for a 3 layer 8 inch cake?
Hi Kaniel,
one batch is enough, but if you like to add a lot between your cake layers, and you want to make big swirls on top, I’d recommend making 1 1/2 batches so you don’t run out! You can always save any leftovers, and use them for cupcakes or something 🙂 Hope that helps, happy baking!!
Hey there can this Carmel sauce be used successfully in a Swiss meringue buttercream icing? I’m thinking I would let the Carmel cool down a lot before adding??
Hi Beth,
It totally can! Definitely let it cool full before adding it though 🙂 It’s going to be delicious!!
I used this salted caramel buttercream today to cover a Guinness and chocolate cake. It was perfect! But I didn’t add all the icing sugar; I stopped at 600g and it still came out beautifully! Thank you so much for this recipe!
Aw I’m so happy to hear that Megan!! That sounds like a delicious combination 🙂
I loved this!! Had some buttercream leftover, which is now stored in my freezer for a next time… excited to use it again
Hi Valeria,
So happy to hear that!! And yay, I love having leftover frosting on hand for the future 🙂 Thank you for sharing!!
Could this be altered to a normal Carmel buttercream and not so much of a salted caramel? I love salted, however my husbands birthday is coming up and he does not.
Hi Tabitha,
You can totally make this cake with normal buttercream! Just don’t add the caramel to the frosting, and add in a bit more heavy cream to thin it to the right consistency. Hope that helps, happy baking!!
Hey! I love your cakes so much! I haven’t made a carmel frosting before and I am trying to find the perfect recipe. I love the consistency of your frosting. I was wondering if this frosting has a good carmel taste and not as much as a salt taste? I have seen other recipes using brown sugar instead of granulated sugar. What is the difference in taste? Or is it the same carmel taste?
@Elena, I have used brown sugar for caramel frosting and it comes out gritty. Using this recipe with the caramel sauce made with white sugar has a similar great taste but not a gritty texture.
Came out so much better than I thought I could achieve thank you!
Hi Chelsey ,
I can’t wait to try this recipe … can you use this frosting for cookies ?
And can you color the frosting too ?
What color does the caramel buttercream end up being? An off-white or brown? Trying to figure out it if I can color it pink or if that won’t work. Excited to try this, I love your regular American buttercream recipe!
Hi Catherine,
It is a light tan / kind of cream color! You could definitely color it pink! If anything it’ll just make it a slightly warm tone of pink. Hope that helps and that your cake turns our great, happy baking!
Hi,
Can I use it in my confectioner’s cream?
Hi Sulo,
You should be able to be able to add this salted caramel into frosting just fine! I’d recommend warming it up a tiny bit to make it easier to incorporate. Hope that helps, happy baking!
This is my favorite frosting by far!! It’s so good on spice cake. I’m usually not a huge buttercream person, but I could eat this one by the spoonful! I usually add almost double the caramel the recipe says (and I make extra caramel to use in my coffee for the next week)
That is so smart!! I need to start doing that, caramel in my coffee sounds amazing!!