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Salted Caramel Buttercream Frosting
Yield: 4 cups
Salted caramel buttercream frosting is smooth, creamy, and packed with salted caramel flavor. This salted caramel frosting recipe is made with homemade salted caramel sauce, this buttercream is perfect for using on all types of cakes, cupcakes, and cookies!
Equipment
- Stand mixer fitted with a whisk attachment or electric hand mixer
Ingredients
- 2 cups unsalted butter room temperature
- 5 cups powdered sugar
- 2 tsp vanilla extract
- ½ tsp salt
- ½ cup salted caramel sauce recipe for salted caramel sauce
- 2 tbsp heavy cream
Instructions
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, whip room temperature unsalted butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will become light, fluffy, and pale in color.
- Add in the powdered sugar in two batches, mixing on low speed in between each addition until well combined. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
- Add vanilla extract and salt and continue to mix on low speed.
- Drizzle in the salted caramel sauce and continue to mix on low speed. Then, add in the heavy cream.
- Turn the speed on the mixer to medium speed and whip for 3 minutes until the buttercream is light and fluffy.
Notes
Store the buttercream in an airtight container or wrapped tightly with plastic wrap in the fridge for 2 weeks or in the freezer for 3 months. To use the buttercream, bring the frosting to room temperature and rewhip for 5 minutes.
Make the salted caramel sauce ahead of time! The caramel sauce must be cooled to room temperature before adding to the buttercream or it will melt the butter.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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