If you love caramel, this salted caramel buttercream frosting will be your new favorite! It's rich, creamy, and takes 5 minutes to make with 3 ingredients. Whether you use store-bought or homemade salted caramel sauce, it's perfect on cakes, cupcakes, and more!
I have lots of frostings for cakes and cupcakes on my website, but this salted caramel buttercream frosting recipe might be my favorite! It's quick and easy to make with either store-bought or homemade caramel sauce.
I first made this frosting to spread on my caramel banana cake with salted caramel ganache, but it also pipes perfectly on these dulce de leche cupcakes, salted caramel chocolate cake, and chocolate caramel cupcakes.
The frosting itself is smooth and creamy with sweet caramel notes. Sometimes I swap my brown sugar buttercream or dulce de leche frosting for this frosting because it has a similar buttery caramel flavor I can't get enough of! It's truly the best.
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Why You'll Love This Recipe
- 5 minute frosting- It's easy to whip up this frosting in 5 minutes! All you have to do is mix the ingredients together in the bowl of a stand mixer or hand mixer.
- Only 3 ingredients- This is an American buttercream frosting that only requires 3 basic ingredients: butter, powdered sugar, and caramel!
- Store-bought or homemade caramel sauce- A short-cut for making caramel icing even easier this using store-bought caramel instead of homemade. I personally like to make my own- it's much easier than you'd think.
Ingredient Notes
- Unsalted butter- This makes up the structure of the creamy caramel frosting and gives it a buttery flavor. I prefer using unsalted butter to control the amount of salt in the recipe.
- Powdered sugar- This finely milled sugar sweetens the caramel icing and helps to thicken it by absorbing moisture.
- Salted caramel sauce- You can use either homemade or store-bought caramel sauce. My favorite is Trader Joe's Fleur de Sel Caramel Sauce, or you can follow this salted caramel recipe to make your own! Caramel already has vanilla and a pinch of salt, so you don't have to add any more.
For quantities and full instructions, see the recipe card at the bottom of this post.
Step by Step Instructions
Step 1: Cream the butter in the bowl of a stand mixer or hand mixer, starting on low speed and gradually increasing to medium-high speed for 2 minutes fluffy. Then scrape down the sides of the bowl with a rubber spatula.
Step 2: Next, add the powdered sugar in 2 additions, mixing on low speed until combined between each one.
Step 3: Add in the salted caramel sauce with the mixer on low speed until the caramel is fully combined and the frosting is smooth.
Now it's ready to scoop into a piping bag or slather all over your favorite desserts!
Storage Tips
Store the buttercream in an airtight container or wrapped in plastic wrap in the refrigerator for up to 1 week.
Let it warm up to room temperature on the counter before using it again or it'll be too stiff.
To freeze, wrap the icing in plastic wrap to prevent freezer burn, then freeze for up to 3 months. When you're ready to use it, thaw it in the refrigerator overnight and then on the counter for 30 minutes before giving it a good mix to help stabilize it.
Expert Baking Tips
- Use room temperature butter. Room temperature butter mixes easily with other ingredients, preventing lumps and creating a light, fluffy texture. Pull it out of the fridge 1-2 hours before starting.
- Make sure the caramel is cool. If you make your own caramel, give it plenty of time to cool completely before adding it.
- Don't overmix the frosting. Your icing is done once the ingredients are all just combined. If you overmix the frosting, it will begin to separate.
How to Use
This recipe makes enough frosting to pipe 12-24 cupcakes (depending on how generous you are)! Fit a piping bag with a large tip before adding the frosting to it.
It also makes enough to frost a 9X13-inch sheet cake (you may want to cut the recipe in half unless you like extra frosting).
For layer cakes, the recipe makes enough for a 6 or 8-inch round cake with 2 layers. Double the recipe for anything bigger.
Frequently Asked Questions
Yes, you can make the frosting ahead of time and store it in an airtight container in the fridge for up to 5 days. Let it come to room temperature before using.
Add more powdered sugar a tablespoon at a time until it thickens.
Add 1 teaspoon of heavy cream at a time on low speed until desired consistency is reached.
More Frosting Recipes to Try
๐ Recipe
5 Minute Salted Caramel Buttercream Frosting
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 345 grams unsalted butter room temperature
- 400 grams powdered sugar
- 100 grams salted caramel sauce homemade or store-bought
Instructions
- Add unsalted butter to the bowl of a stand mixer or electric hand mixer.ย Cream the butter, starting on low speed and graduallyย increasing to medium-high speed for 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula.345 grams unsalted butter
- Add the powdered sugar in 2 additions, mixing on low speed until combined between each (about 30 seconds).400 grams powdered sugar
- Pour in the salted caramel sauce. Mix on low speed until combined. Increase to medium speed for 1-2 minutes.100 grams salted caramel sauce
- Add the frosting to a piping bag for frosting cupcakes or use it to spread on cakes!
Kayla
Does this buttercream crust?
Megan Weimer
Yes!
Chrissy
Delicious frosting! I also love that you provided gram measurements for your ingredients.