Why Make This Recipe

Salted Caramel Buttercream is a decadent and versatile frosting that can elevate your cakes, cupcakes, and cookies to a whole new level of indulgence. The rich, buttery flavor combined with the sweet and salty notes of caramel creates a delightful balance that will impress anyone who tastes it. This buttercream is perfect for special occasions and can easily be adapted to fit your favorite desserts.

How to Make Salted Caramel Buttercream

Creating Salted Caramel Buttercream is a straightforward process that requires just a few key ingredients. The primary components are a homemade salted caramel, unsalted butter, powdered sugar, cream cheese, and a hint of sea salt. This frosting pairs beautifully with chocolate, vanilla, or even spice cake, offering a luscious texture and an unforgettable flavor that will leave your guests craving more.

Ingredients:

100 g sugar (white granulated)
60 ml heavy cream
80 g butter (unsalted)
2 tsp sea salt
600 g powdered sugar
100 g butter (unsalted)
250 g cream cheese
½ cup salted caramel (from above)

Directions:

Salted Caramel

In a medium saucepan over medium heat, add the granulated sugar and cook, stirring constantly, until it melts and turns a light amber color.
Carefully add the heavy cream to the melted sugar (it will bubble up), and whisk until combined.
Remove from heat and stir in the unsalted butter and sea salt. Allow it to cool completely.

Caramel Frosting

In a large mixing bowl, beat the unsalted butter and cream cheese together until smooth and creamy.
Gradually add the powdered sugar, mixing until well combined.
Pour in the cooled salted caramel and mix on medium speed until smooth and fluffy. Taste and adjust the salt if needed.

How to Serve Salted Caramel Buttercream

This delightful buttercream can be spread generously on cakes, cupcakes, or cookies, providing a luxurious finish. For a fun presentation, use a piping bag with a decorative tip to create beautiful swirls on top of your baked goods. Pair it with chocolate cake for a rich experience or vanilla cupcakes for a balanced flavor.

How to Store Salted Caramel Buttercream

You can store Salted Caramel Buttercream in an airtight container in the refrigerator for up to a week. Before using it, make sure to bring it back to room temperature and give it a good stir or re-whip for optimal fluffiness. If you have leftover frosting, it can also be frozen for up to three months—simply thaw it in the refrigerator overnight before use.

Tips to Make Salted Caramel Buttercream

Be patient while making the salted caramel; sugar can quickly go from perfectly melted to burnt, so keep a close eye on it.
Allow the caramel to cool completely before incorporating it into the frosting; warm caramel can melt the butter and cream cheese, affecting the frosting’s texture.
For a stronger salted flavor, adjust the amount of sea salt to your preference.

Variation

Feel free to customize this recipe by adding flavors like vanilla extract or espresso powder for a unique twist. You can incorporate other ingredients such as crushed pretzels or nuts for added texture and taste. Additionally, you could experiment with different bases such as nut butter instead of cream cheese.

FAQs

Can I make this frosting in advance?
Yes, you can prepare the frosting a few days ahead of time and store it in the refrigerator.

Is this buttercream suitable for piping?
Absolutely! The texture is perfect for piping decorative designs on cakes and cupcakes.

Can I use store-bought caramel?
While homemade caramel is recommended for the best flavor, you can use store-bought salted caramel in a pinch. Just be sure to adjust the salt in the frosting accordingly.

Salted Caramel Buttercream

A decadent and versatile frosting that combines rich butter flavor with sweet and salty caramel, perfect for cakes, cupcakes, and cookies.

Prep Time 20

Cook Time 15

Total Time 35

Serving Size servings

Ingredients

For the Salted Caramel

100 g sugar (white granulated)
60 ml heavy cream
80 g butter (unsalted)
2 tsp sea salt

For the Frosting

600 g powdered sugar
100 g butter (unsalted)
250 g cream cheese
½ cup salted caramel (from above) ensure it is cooled before use

Instructions

Preparation of Salted Caramel

In a medium saucepan over medium heat, add the granulated sugar and cook, stirring constantly, until it melts and turns a light amber color.
Carefully add the heavy cream to the melted sugar (it will bubble up), and whisk until combined.
Remove from heat and stir in the unsalted butter and sea salt. Allow it to cool completely.

Preparation of Caramel Frosting

In a large mixing bowl, beat the unsalted butter and cream cheese together until smooth and creamy.
Gradually add the powdered sugar, mixing until well combined.
Pour in the cooled salted caramel and mix on medium speed until smooth and fluffy. Taste and adjust the salt if needed.

Notes

Store in an airtight container in the refrigerator for up to a week. Bring to room temperature and stir or re-whip before using. Can be frozen for up to three months.