Caramel Frosting

5 from 3 votes

This fluffy caramel frosting is simply the best. Thick and fluffy with a delicious caramel flavor and a hint of salt - it packs a punch on cakes and cupcakes.

Prep Time15

If making your own caramel45

Course: Dessert

Cuisine: American

Keyword: Caramel Buttercream, Caramel Frosting, Salted Caramel

Servings: cupcakes

Author: Fiona Dowling

Ingredients

Homemade Caramel (Or use storebought)*

1 cup granulated sugar
6 tablespoons unsalted butter cut into small pieces
1/2 cup heavy cream
1/2 teaspoon salt

Caramel Frosting

1 cup unsalted butter softened
1/2 cup salted caramel (you will not need all the caramel you made)
1 teaspoon vanilla extract
1/4-1/2 teaspoon salt to taste
1 1/2 - 2 cups powdered sugar
1-2 tablespoons cream or milk

US Customary - Metric

Instructions

Salted Caramel Sauce

Add the sugar to a medium-sized, heavy bottom saucepan over medium heat.
Gently stir the mixture. The sugar will first form clumps. Continue stirring.
As you stir the mixture the clumps will eventually melt and it will turn into a dark amber colored sauce.
Carefully add in the chopped batter while whisking with a metal whisk.
Once the butter is totally melted, whisk in the creamy. Make sure to constantly whisk the mixture.
Remove from the heat and whisk until smooth. Stir in the vanilla extract and salt.
Cool fully. The sauce will continue to thicken as it cools.

Caramel Frosting

In a large bowl, beat the butter until softened.
Beat in 1/2 cup fully cooled caramel sauce (you will need to measure out 1/2 cup of the caramel sauce you made - you will not need all the caramel you made), vanilla extract and salt.
Beat in 1 1/2 cup powdered sugar, starting with the mixer on low speed.
If needed beat in the rest of the sugar, if needed, for thicker, sweeter frosting. If your frosting seems a little too thick, beat in the cream 1 tablespoon at a time.
Decorate cakes or cupcakes using a piping bag or a knife.
Optionally drizzle with additional salted caramel.

Notes

Feel free to use your own homemade caramel or storebought caramel instead. Just make sure that you're using a high-quality, thick caramel.
The caramel recipe will make about 1 cup total - so you'll have enough to make the frosting, and drizzle your cupcakes with caramel.
This recipe makes enough to frost:
- 12-14 cupcakes if frosted with a piping bag
- 18-24 cupcakes if frosting with a thin layer using a knife
- one 9x13 inch cake (top only) or a pan of brownies
- half the recipe for an 8x8 inch pan of brownies
- double the recipe for a 3-layer round cake (you will not need to double the caramel recipe if you don't need extra caramel for decorating/drizzling the cake with)
Nutrition information is based off the recipe divided into 12.
Store frosted cake or cupcakes at room temperature in an airtight container for 2 days, or in the fridge for up to 5 days.

Nutrition