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Caramel Buttercream Frosting Recipe

Rich and creamy caramel buttercream that's perfect for cupcakes and layer cakes.
Prep Time15 minutes
Total Time15 minutes
Servings: 24 servings

Ingredients

  • 1 cup unsalted butter softened (about 226 g)
  • 1/2 cup caramel sauce homemade or store-bought
  • 1/2 teaspoon salt
  • 4 cups powdered sugar (about 452 g)
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt optional, for salted caramel variation

Instructions

  • Place the softened unsalted butter and caramel sauce in the bowl of a stand mixer fitted with the paddle attachment, or use a large mixing bowl and a hand mixer.
  • Beat on medium speed until the butter and caramel are fully combined and the mixture is smooth and slightly fluffy, about 1–2 minutes.
  • Add the salt and vanilla extract, then mix briefly to incorporate.
  • With the mixer on low, gradually add the powdered sugar a cup at a time, mixing until smooth and creamy; scrape the bowl as needed.
  • If making a salted caramel version, taste the frosting and add up to 1 teaspoon sea salt, mixing until evenly distributed.
  • Use the frosting immediately to frost cupcakes or a 9-inch layer cake, or store as directed.

Equipment

  • Stand mixer with paddle attachment or hand mixer
  • Mixing Bowl
  • Spatula
  • Measuring cups and spoons

Notes

  • You can use any caramel sauce you prefer, homemade or store-bought.
  • For salted caramel buttercream, add up to 1 teaspoon extra sea salt to taste after mixing.
  • Make sure butter is fully softened for a smooth texture.
  • Gradually add powdered sugar to prevent a dry or grainy frosting.