Caramel Buttercream is a smooth, decadent frosting that adds the perfect touch of rich caramel flavor to any dessert. Whether it’s for cakes, cupcakes, or cookies, this frosting is sure to elevate your baked goods with its velvety texture and sweet, buttery taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1/2 cup caramel sauce (store-bought or homemade)
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2-3 tablespoons heavy cream (optional, for desired consistency)
Directions
In a large mixing bowl, I beat the softened butter on medium speed for 2-3 minutes until smooth and creamy.
I add the caramel sauce and vanilla extract to the butter, continuing to beat until well combined.
Gradually, I add the powdered sugar, 1/2 cup at a time, beating until smooth and fluffy.
I mix in the salt until fully incorporated.
If the frosting is too thick, I add heavy cream, one tablespoon at a time, until I reach my desired consistency.
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I continue to beat the frosting on medium-high speed for an additional 2-3 minutes to achieve a light and fluffy texture.
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Once ready, I use the frosting immediately to decorate cakes, cupcakes, or any other baked goods.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Servings: 12 servings
Calories: 160 kcal per serving
Variations
Salted Caramel Buttercream: Add an extra pinch of salt to give this frosting a salted caramel twist that balances the sweetness.
Caramel Mocha Buttercream: Mix in a small amount of instant coffee or espresso powder for a mocha-flavored version of this frosting.
Chocolate Caramel Buttercream: Stir in some cocoa powder for a rich chocolate-caramel frosting.
Storage/Reheating
I recommend storing any leftover caramel buttercream in an airtight container in the fridge for up to a week. If the frosting firms up too much in the fridge, I let it sit at room temperature for a bit and then rewhip it to restore its fluffy texture. It’s also great to make ahead and keep in the fridge until I’m ready to frost my baked goods.
FAQs
How can I make this frosting smoother?
To make the frosting smoother, I suggest beating it for a few extra minutes to incorporate more air. If it’s still too thick, adding a tablespoon of heavy cream can help achieve a smoother, more spreadable consistency.
Can I use store-bought caramel sauce?
Yes, you can use store-bought caramel sauce for convenience, but I prefer homemade caramel sauce for a richer flavor. Either way, it will work perfectly in this recipe.
How can I make the frosting stiffer?
If you want a stiffer frosting, reduce the amount of heavy cream, or avoid adding it altogether. The frosting will naturally firm up as it cools, especially if you refrigerate it.
Can I make this ahead of time?
Yes, I can make this frosting ahead of time. Just store it in an airtight container in the fridge, and when ready to use, bring it to room temperature and whip it for a few seconds to restore its fluffiness.
How long can I store the frosting?
I can store the frosting in the refrigerator for up to a week. If it lasts that long, I just make sure to give it a quick re-whip before using it again.
Conclusion
This Caramel Buttercream is a delightful frosting that brings a luxurious caramel flavor to any dessert. Its creamy, velvety texture and sweet taste make it a favorite in my baking repertoire. Whether I’m decorating a cake or adding a swirl to cupcakes, this easy-to-make frosting is always a hit!
Recipe:
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Caramel Buttercream
- Total Time: 10 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Caramel Buttercream is a smooth, decadent frosting that adds the perfect touch of rich caramel flavor to any dessert, from cakes to cupcakes and cookies.
Ingredients
1 cup unsalted butter, softened
1/2 cup caramel sauce (store-bought or homemade)
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2–3 tablespoons heavy cream (optional, for desired consistency)
Instructions
- In a large mixing bowl, beat the softened butter on medium speed for 2-3 minutes until smooth and creamy.
- Add the caramel sauce and vanilla extract to the butter, continuing to beat until well combined.
- Gradually add the powdered sugar, 1/2 cup at a time, beating until smooth and fluffy.
- Mix in the salt until fully incorporated.
- If the frosting is too thick, add heavy cream, one tablespoon at a time, until you reach the desired consistency.
- Continue to beat the frosting on medium-high speed for an additional 2-3 minutes to achieve a light and fluffy texture.
- Once ready, use the frosting immediately to decorate cakes, cupcakes, or any other baked goods.
Notes
If you’d like a salted caramel twist, add an extra pinch of salt.
For a mocha-flavored version, mix in a small amount of instant coffee or espresso powder.
Stir in cocoa powder for a chocolate-caramel frosting.
Store leftovers in an airtight container in the fridge for up to a week. Rewhip it if it firms up.
This frosting can be made ahead of time and stored in the fridge. Let it come to room temperature and rewhip before using.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 160 kcal
- Sugar: 20g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg
