Description
This Salted Caramel Buttercream Frosting combines rich, homemade salted caramel sauce with a smooth and fluffy buttercream base, creating the perfect sweet and salty topping for cakes, cupcakes, and desserts. Easy to prepare and irresistibly delicious, this frosting offers a decadent twist to classic buttercream.
Ingredients
Scale
For the Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup heavy cream, room temperature
- 1 teaspoon sea salt
For the Buttercream
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 1/2 cups powdered sugar, sifted
- 1/3 cup salted caramel sauce (cooled to room temperature)
- 1–2 tablespoons heavy cream or milk (as needed)
- 1/4 teaspoon sea salt, or to taste
Instructions
- MAKE THE CARAMEL SAUCE: In a medium saucepan over medium heat, add the granulated sugar and stir constantly with a heat-resistant spatula or wooden spoon. The sugar will clump before it melts completely into a deep amber liquid.
- ADD BUTTER TO THE CARAMEL: Once the sugar is fully melted, carefully stir in the butter. The mixture will bubble rapidly—keep stirring until the butter is fully melted and combined.
- INCORPORATE THE CREAM: Slowly pour the heavy cream into the mixture while stirring. It will bubble again. Let it boil for 1 full minute, then remove from heat.
- SEASON AND COOL: Stir in the sea salt and set the caramel aside to cool completely before using it in the frosting.
- BEAT THE BUTTER: In a large mixing bowl, beat the butter on medium speed for about 3 minutes, or until light and fluffy.
- ADD POWDERED SUGAR: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed at first and then increasing to medium until fully incorporated after each addition.
- BLEND IN CARAMEL: Add the cooled salted caramel sauce and sea salt to the buttercream. Beat until smooth and well combined.
- ADJUST CONSISTENCY: If the buttercream is too thick, add heavy cream or milk one tablespoon at a time and beat until the desired consistency is reached.
- WHIP UNTIL FLUFFY: Whip the finished buttercream on medium-high speed for 2–3 minutes to make it extra light and airy.
Notes
- Ensure the salted caramel sauce has cooled completely before mixing it into the buttercream to prevent melting the butter.
- You can adjust the sea salt quantity according to your taste preference for saltiness.
- Use room temperature ingredients to achieve a smooth and creamy frosting texture.
- If the buttercream is too soft, chill it briefly in the fridge before using.
- This frosting pairs wonderfully with chocolate, vanilla, or spice cakes.
