Salted Caramel Buttercream Frosting recipe is a sweet and salty frosting full of sweet, buttery goodness! Perfect frosting for apple or pumpkin cake.
I made this Salted Caramel Buttercream Frosting recipe to pair with my Pumpkin Spice Cake.
The cake’s pumpkin spice combo just called for a salted caramel frosting recipe to go with the rich, earthy flavors flavors in the cake.
This sweet and salty buttercream would be delicious paired with just about any cake, though. It goes especially well with chocolate cake, apple, spice, or pumpkin cakes, and, really, there’s no wrong flavor of cake to go with this yummy frosting.
Ingredients
- Butter: It’s important to use room temperature butter so that the softened butter will mix well with the other ingredients. I use salted butter. Feel free to use unsalted butter if you prefer.
- Salted caramel sauce: You can use homemade caramel sauce or store-bought caramel sauce.
- Vanilla extract
- Powdered sugar
- Kosher salt: Or use a similar salt like sea salt. Table salt is saltier, so, if using table salt, use half the amount.
How to make salted caramel buttercream frosting
Step 1: Add the butter to a large mixing bowl. Beat butter on medium speed for 1 minute.
Step 2: Add caramel sauce and vanilla extract, and beat for 2 minutes. Scrape down sides of the bowl.
Step 3: Add the powdered sugar and salt. Mix in until well-incorporated.
Step 4: Use to frost cake, cupcakes, cookies, and more!
Recipe FAQs
You can! You will need a thicker caramel sauce, not a thinner caramel syrup. A thinner caramel syrup will give you a thinner or runny consistency.
It is! Even with its light texture, the frosting can be piped with a piping bag.
The caramel icing can be used to frost cupcakes or a layer cake, or it can be used to in between macarons or cookies.
Storage
I recommend storing the frosting or any cake or cupcakes frosted with this frosting in an airtight container the refrigerator.
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Salted Caramel Buttercream Frosting
Equipment
- Mixer
Ingredients
- 1 cup butter at room temperature
- 1/3 cup salted caramel sauce at cool room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- Pinch Kosher salt
Instructions
- With an electric mixer, beat butter on medium for 1 minute.
- Add salted caramel sauce. and vanilla extract, and beat on medium for 2 minutes, scraping down the sides as needed.
- Add powdered sugar and salt, and beat on low until powdered sugar is incorporated.
- Increase speed to medium, and beat until smooth and well-combined, about 2-3 additional minutes.
Notes
- Butter: I like to use salted butter in this recipe. You can use unsalted butter and adjust the salt level with salt as needed.
- Caramel sauce: Here is the recipe to make salted caramel sauce. If you would like to use a jarred caramel, make sure you get a thicker sauce and not a thinner topping.
- Salt: Also, add a pinch or two of a finishing salt for the “salted” flavor!
- Nutrition values are estimates.
Nutrition
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Originally published 11/4/13. Updated 9/14/20.
Reader Interactions
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Comments & Reviews
Melody Lussier says
I want to try this for wedding cupcakes. Can this frosting be frozen if not how long should they last in the fridge.
Kate says
Hi! I’ve had good luck freezing the frosting, and it freezes/thaws well for me. It should last for about 4-5 days in the fridge.
Clara says
Hello, I have not tried this recipe yet but before I make it I would like to know about how many cups this recipe makes or the serving size. Thank you so much!
Kate says
Hi! The recipe makes enough to frost 24 cupcakes or a 9×13-inch sheet cake.
Eileen DiGregorio says
This recipe fir the salted caramel sauce and buttercream icing are AMAZING and so easy! Thank you! It is the perfect icing for Ina Gardner’s Beatty Chocolate cake, if anyone needs a moist and foolproof chocolate cake recipe. I have used the caramel sauce to crumb coat the cake because it is so addicting, and why not. Then I use a dark chocolate ganache to make a drip cake. OMG! Topped it with chocolate covered strawberries for a 21 birthday cake. It is a home run!
Kate says
Thank you! That sounds like a super delicious cake! =)
Loretta says
Hi , when I decorate with my buttercream I add vegetable shortening so it will crust. Can I add shortening to this recipe?
Kate says
Hi! I haven’t tried that to say for certain.
Erin says
Buttercream crusts on its own without added shortening. Try it! :)
Kate says
Thank you!
Kalina says
Does thus buttercream hold it’s shape? And, is it thick?
Kate says
Hi! I have photos in the post that show the frosting piped with two different tips, so you can get an idea of how it looks when once piped. I’ve never had any issues with it or with it holding its shape. However, if you find that you need to thicken it, you can simply add more powdered sugar to the frosting.
Amanda says
I think this is the best frosting I have ever eaten! Light and not too sweet. Just perfect. Thank you so much for the recipe :)
Kate says
Thank you so much! =)
Deb Stine says
I was in a pinch tonight since the frosting recipe I tried (before I found yours) turned out too soft and gooey, and overly sweet. I had to find one quick with no time for another do-over. You saved the day!!! Really yummy! Light, buttery, and not too sweet. Caramel flavor really stands out. Great texture for piping, too – thick enough but still so creamy and smoooooth! I appreciated your comment to use a thicker caramel if going store-bought. I think that was part of my problem with the first recipe I tried. Thank you so much. This is my new go-to caramel buttercream.
Kate says
I’m so happy to hear that!! And I’m so happy that the notes helped! Thank you for taking the time to comment!
Kathryn says
Could I add food coloring to the frosting?
Kate says
Hi! I can’t see any issues with adding food coloring to the frosting. The frosting does have a tan hue to it, so it may affect the color you get, but, otherwise, I can’t see any issues.
Luca says
How many cups does this make?
Kate says
This recipe makes approx. 3 cups of frosting.
Luca says
Thanks you! I made your caramel sauce. Delicious! Should it be warm or room temperature when I add it to the buttercream?
Luca says
Never mind I missed it in the ingredient list ?
Kate says
No worries! =) If you have any other questions, please feel free to ask.
Kate says
Yay!! I’m so glad! You’ll want it to be room temp so that it doesn’t warm/melt the butter in the frosting. =)
Joelle says
The recipe is very good (I used my own homemade salted caramel sauce) but NO WAY does it make 3 cups, or enough to ice 24 cupcakes. I have 5 unfrosted cupcakes and I didn’t pile the icing on. I did the ‘rose’ look using the Wilton 1M tip.
Kate says
Hi! Thanks! The way that you decorate the cupcakes will determine how far the frosting will go. It’s best to make extra if you plan to decorate the cupcakes as that always uses more frosting than just a basic swipe of frosting.
Lily says
This looks so delicious! Is it enough to fill 3 dozen macarons?
Kate says
Hi! I’m not sure how much filling you would need for 3 dozen macarons, but this recipe is enough for a 2-layer 9-inch round cake or 24 cupcakes. I hope that helps!
Leila says
Hello! Do you thonk this recipe would work as a filling for macarons?
Kate says
I don’t see why not! The frosting is thick enough to pipe.
Stacy Randell says
I made this recipe, but with 1 addition. I added 2 T heavy cream and whipped the frosting on medium speed for 2 minutes which made the frosting very fluffy and delicious.
Kate says
That sounds like a delicious addition! Thank you for sharing that! =)
Isabella Tran says
Hi Stacy,
When do I add the 2 T. heavy cream in, at which point? In step 1, 2, 3, or 4? I like my frosting to be fluffy. Was your frosting just enough sweet or very sweet? Please reply. Thank you.
Barb says
This is probably the best frosting I have ever made!
Usually I don’t get the icing sugar ratio quite right.
I also drizzled the caramel sauce over the top.
Awesome!
Thank you
Kate says
Thank you so much!! I’m glad that you liked it. =) Thank you for coming back to comment!
Samara says
This was some of the best frosting I’ve ever had! I followed the idea of adding a drizzle of caramel on top, it was so good! Everyone loved it.
Kate says
Thank you! I’m glad everyone liked it. =) Thank you for coming back to comment.
suzanne singer says
I am making this to frost a cake tomorrow, will it firm up some? Should I keep it on counter, or refrigerate?
Kate says
It will firm up in the fridge (and I suggest keeping it chilled). I just set the frosting out about 10-15 (or so) minutes before you want to use it to let it soften up a bit before using. Hope that helps! =)
Natalie Ream says
Made this and it turned out great!! Drizzled caramel sauce on top of cupcakes when done. They were a real hit and everyone was asking for more!!
Kate says
Yay!! That’s great! I’m glad that everyone liked them. Thank you for commenting! =)
Abigail says
Hello, I was wondering if I would have leftover frosting to top and sides of the cake? (it’s a two layer 9 inch cake) Also, could I do this recipe with dulce de leche instead of the caramel?
Kate says
Hi! You should have enough to do the top and sides of the cake. I usually use this recipe with a 4 layer (9-inch round) cake or for frosting cupcakes (24) with it. If you’re going to do additional piping, you may want to make a larger batch because they’re won’t be enough for that. I think dulce de leche should work! If you’re using the kind that comes in a can, it’s thicker than the caramel sauce, so you may need to add more liquid to thin the recipe and make it spreadable. Hope that helps!
Sarah says
Great recipe! Thanks!
Kate says
Thank you! Glad you liked it! =)
Han says
Hi Kate,
I was wondering if it requires unsalted butter or salted butter for the recipe?
Kate says
You can use either one. I use salted butter. However, if you use unsalted butter, you can better control the salt level in the frosting.
Kasanda says
How can i make salted caramel ?? Pls share the recipe ❤
Kate says
Sorry about that! The recipe used to link to the salted caramel sauce; I’ll have to re-link it. Here is the recipe link.