Salted Caramel Buttercream Frosting Recipe

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Salted Caramel Buttercream Frosting Recipe Follow Me on Pinterest

I made this Salted Caramel Buttercream to pair with my Browned Butter Pumpkin Spice Cake, but this sweet and salty buttercream would be delicious paired with just about any cake. It goes especially well with chocolate, apple, spice, or pumpkin cakes!

Salted Caramel Buttercream Frosting
  • 1 c. butter, at room temperature
  • 1/3 c. salted caramel sauce, at cool room temperature
  • 1 tsp. vanilla extract
  • 1 ½ c. powdered sugar
  • Pinch Kosher salt
  1. With an electric mixer, beat butter on medium for 1 minute.
  2. Add salted caramel sauce and vanilla extract, and beat on medium for 2 minutes, scraping down the sides as needed.
  3. Add powdered sugar and salt, and beat on low until powdered sugar is incorporated.
  4. Increase speed to medium, and beat until smooth and well-combined, about 2-3 additional minutes.
  5. This will make enough for a 2-layer 9-inch cake or about 24 cupcakes.
If you would like to use a jarred caramel, make sure you get a thicker topping and not a thinner sauce. Also, add a pinch or two of a finishing salt for the "salted" flavor!

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  1. says

    I just made this for my husband’s birthday cake — and we stood in the kitchen, scraping the bowl like little kids. Such a good recipe!!!

    I made a simple caramel sauce: 1/4 c. butter, 1/2 cup brown sugar — stir until melted and smooth. Add in 1 tsp vanilla and 3 Tbsp. milk — heat to bubbling, while stirring to keep it smooth. It worked great and took just a couple of minutes. (Plus cooling time)

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    • says

      Thanks! I’m not sure how long it would last because we’ve always eaten the frosting within a day. I would guess that it would keep for two days, but I’m not really sure beyond that.

    • says

      Since it’s a buttercream frosting, you’ll want to refrigerate it. I don’t know how long it’s safe to leave it out for, but I always put mine in the fridge to be on the safe side.

  3. Sarah says

    Can I make this icing one day in advance? I am very excited to make it and assemble my cake and I have no patience! I made your salted caramel sauce and it is so lovely! I think I may have cooked it a little bit longer than I should’ve but it tastes good nevertheless, just the slightest bit bitter, sort of like a hint of liqueur, yum yum!

    • says

      I think it would be fine. It held up well in the fridge on my frosted cake, so I would think it would work. Thanks so much! I’ve done that before, too, and I ended up with a caramel that had a hint of burnt sugar. Glad you liked it! =)

  4. says

    Hi, I love homemade frostings and make them all the time, so I can’t wait to try this one, too. I am curious if it must be kept refrigerated or not; it looks like it should be pretty stable unless it’s very hot out. Any tips would be greatly appreciated!

    • says

      It is pretty stable. I had it out at room temp for a couple hours, and it was fine during that time (long enough for me to assemble a cake, photograph it, and then for us to eat it). I did refrigerate the leftover cake/frosting, though.

    • says

      I’ve never made the frosting with caramel topping. I would guess that it would work, but I can’t say for sure. If you want the salted caramel flavor, you may need to adjust the salt accordingly, though, since the salted caramel sauce will be a little less sweet and a little more salty than caramel topping.

  5. says

    Literally made this mere minutes ago. Almost cried. Almost died. Seriously thinking about calling off work tomorrow. I can’t wait for my family to wake up and try it tomorrow on my first made from scratch chocolate cake! Ugh, why would I make this while on a diet? Lol perhaps I’ll make this my cheat for the week.

    Thank you!

    • says

      Thank you for taking the time to leave a comment! I’m so glad that you like the frosting!! And congrats on making your first scratch chocolate cake! =)

  6. says

    I so eager to try this frosting recipe and your salted caramel sauce. I’ve tried other caramel sauce recipes before and they’ve flopped but the two comment above give me hope that this is the one that I’ll be successful with. Would you be willing to share this recipe post and any of your other great ones at our Making Monday link party? We would love it and think our readers will, too. Thanks. Have a great week.
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  7. Stacy says

    Wow! That’s all I can say. Made this last night to top chocolate cupcakes. So so yummy! Perfect, in fact! I have tried making caramel before a few times and it has been a disaster. With your recipes, I nailed it!!! Thank you!

    • says

      It took me multiple tries to find a workable caramel recipe, so I completely get that! I’m so glad that you liked the sauce and the frosting!! Thanks for coming back to let me know!! =)

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