Rich, creamy, and perfectly balanced between sweet and salty, this Salted Caramel Frosting is the ultimate finishing touch for cakes, cupcakes, brownies, cookies, and layer cakes. Made with a combination of salted and unsalted butter, homemade caramel sauce, and a splash of heavy cream, this frosting delivers a smooth, fluffy texture that spreads easily and pipes beautifully. Whether you are decorating a celebration cake or adding a decadent swirl to cupcakes, this homemade salted caramel buttercream is guaranteed to impress.
Prep Time
15 minutes
Cook Time
0 minutes
Total Time
15 minutes
Yield
Enough to frost one 9-inch layer cake, 24 cupcakes, or a 9 × 13-inch cake
2 sticks unsalted butter, softened
1 stick salted butter, softened
3 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
½ cup homemade caramel sauce, completely cooled
4 tablespoons heavy whipping cream, plus more as needed for desired consistency
Step 1: Whip the Butter
Place the softened unsalted butter and salted butter into the bowl of a stand mixer fitted with the paddle attachment or use a large mixing bowl with a hand mixer. Beat on medium-high speed for 3 to 5 minutes until the butter becomes pale, light, creamy, and fluffy.
Step 2: Add the Powdered Sugar
Reduce the mixer speed to low and gradually add the powdered sugar, about ½ cup at a time. Mix well after each addition until fully incorporated. Once all the powdered sugar has been added, increase the speed to medium and continue mixing until the frosting is smooth.
Step 3: Mix in the Caramel and Vanilla
Add the completely cooled homemade caramel sauce along with the vanilla extract. Beat on medium speed until everything is fully blended and the frosting develops a rich caramel color.
Step 4: Adjust the Consistency
Pour in the heavy whipping cream one tablespoon at a time while mixing. Continue beating until the frosting reaches your preferred consistency. Add a little more cream if a softer frosting is desired.
Step 5: Whip Until Light and Fluffy
Increase the mixer speed to medium-high and whip the frosting for another 2 to 3 minutes. This creates an airy, silky texture that is easy to spread and perfect for piping decorative swirls.
Step 6: Chill if Needed
If using the frosting for detailed piping or warmer kitchen conditions, refrigerate it for 10 to 15 minutes before decorating. Allow it to soften slightly at room temperature before spreading if it becomes too firm.
Allow the homemade caramel sauce to cool completely before adding it to the butter mixture. Warm caramel can melt the butter and create a runny frosting.
Sift the powdered sugar before mixing for the smoothest texture.
If the frosting becomes too thick, add heavy cream one teaspoon at a time until the desired consistency is reached.
If the frosting becomes too soft, refrigerate it for 10 to 15 minutes before using.
The amount of saltiness will vary depending on the caramel sauce and butter used. Taste the frosting before adding additional salt.
Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature and whip again before using.
This salted caramel frosting pairs wonderfully with chocolate cake, vanilla cake, spice cake, apple cake, banana cake, brownies, and gluten-free cupcakes.
