If you are a fan of caramel and buttercream frosting, then you’ll love this easy caramel buttercream frosting from scratch. It’s sweet and salty and taste absolutely amazing on cakes, cupcakes, or cookies.
Caramel buttercream from scratch.
This buttercream is made just like my vanilla American buttercream frosting, but instead of vanilla, it’s loaded with my homemade salted caramel sauce for an explosion of sweet and salty caramel goodness. Never made homemade caramel sauce before? Don’t be intimidated. I have an easy recipe and tutorial just for you! You’ll never go back to store bought again. Get the recipe here.
How to make caramel buttercream frosting from scratch.
To make caramel buttercream frosting you’ll only need a few ingredients.
- Powdered Sugar
- Homemade Caramel Sauce (Get the recipe here.)
Before mixing your butter, make sure it is room temperature. This will ensure you get smooth and creamy buttercream frosting. Add your butter and powdered sugar to a large mixing bowl or stand mixer, and mix on low until it starts to becomes smooth.
Slowly mix in your salted caramel sauce to your frosting. I add 1 cup of caramel because I want to really taste it in my buttercream. If you want a lighter caramel taste, add ½ cup and taste. Continue to add small amounts of caramel until it’s to your liking. You’re buttercream should be at a thick piping consistency after adding the caramel. If it’s not, add ¼- ½ cup of powdered sugar to thicken it back up.
Can you use salted butter for salted caramel buttercream frosting?
Yes, you can. If you like a saltier taste, use salted butter and salted caramel sauce in your frosting.
Tips for making caramel buttercream frosting from scratch.
- Make sure your butter is room temperature. Anytime you’re making buttercream frosting, you want to start with room temperature butter. Room temperature butter is easier to mix and makes a smoother, creamier buttercream.
- Make sure your caramel isn’t runny. If your caramel is too runny it will make your buttercream frosting runny. Caramel sauce will thicken as it cools, so if you make your caramel from scratch, make sure to let it thicken and cool before adding it to your frosting.
Can I use store bought caramel sauce?
Okay. So, sometimes I realize you’re in a hurry or just feel like skipping a few steps to be able to satisfy your sweet tooth, so if you must use store bought caramel sauce then go ahead. Just make sure it is a good brand of salted caramel sauce. You’ll still add the same amount. And you can always add ½ cup and then a little more, to make sure it’s what your taste buds are looking for.
How to store caramel buttercream frosting.
If you have any leftovers you’ll store this buttercream like you would any other buttercream frosting, in an airtight container in the fridge. It will last for about 2 weeks.
Salted Caramel Buttercream
- 1 cup butter, room temperature (2 sticks)
- 4 cups powdered sugar
- 1 cup caramel sauce.
- Add room temperature butter and powdered sugar to a large mixing bowl or stand mixer.
- Mix on low until smooth and creamy.
- Slowly add salted caramel sauce to frosting while mixing on low. You can add 1/2 cup first, and then small amounts at a time to make sure it's to your taste.
- Makes enough for a 2 layer, 8 inch cake or 18 cupcakes.
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