This Salted Caramel Buttercream Frosting is a dreamy blend of rich caramel and velvety smooth buttercream, finished with a hint of sea salt. Its luscious texture spreads effortlessly, making it perfect for cakes, cupcakes, or even a spoonful straight from the bowl.
The balance of sweet and salty creates a flavor that’s indulgent yet sophisticated, elevating any dessert to a showstopper. With just over an hour of total time, including a quick 10-minute caramel cook, it’s surprisingly simple to whip up. The aroma of caramelizing sugar will fill your kitchen, promising a treat that’s as delightful to make as it is to savor.
Every bite of this frosting delivers a symphony of creamy, buttery goodness with a caramel undertone that lingers on your palate. The sea salt enhances the sweetness, adding a subtle complexity that keeps you coming back for more.
Whether you’re a seasoned baker or a beginner, this recipe is approachable and rewarding. Its versatility means it pairs beautifully with chocolate, vanilla, or even spiced cakes. In just over an hour, you’ll have a frosting that’s not only delicious but also a conversation starter at any gathering. It’s the kind of recipe that turns ordinary desserts into unforgettable moments.
What You’ll Need for Salted Caramel Buttercream Frosting
- 1 cup (8 oz/225 g) granulated sugar (for the caramel base)
- ¼ cup (2 fl oz/60 ml) water (to dissolve the sugar)
- ½ cup (4 fl oz/120 ml) heavy whipping cream, hot (use warmed cream for smoother caramel)
- ½ teaspoon salt (adjust to taste for the perfect salted caramel flavor)
- 2 cups (16 oz/450 g) butter, room temperature (unsalted preferred for better control of saltiness)
- 3 cups (12 oz/340 g) powdered sugar, sifted (sifting ensures a smooth frosting)
How to Make Salted Caramel Buttercream Frosting
- Make the Caramel: In a medium, heavy-bottomed saucepan, stir the granulated sugar and water together over medium heat until the sugar dissolves. Once it simmers, stop stirring and let it cook until it turns a deep amber color and smells slightly smoky. Immediately add the hot cream and salt, stirring until the bubbling stops. Return to low heat and stir until smooth. Transfer to a heatproof bowl and let cool to room temperature until thickened (about 30 minutes).
- Whip the Butter: In a stand mixer fitted with a whisk attachment (or using a handheld electric mixer), whip the butter on High speed until light and fluffy, about 5 minutes.
- Add the Caramel: Once the caramel has cooled, add it to the whipped butter and continue mixing until fully incorporated.
- Incorporate the Sugar: Turn the mixer to Low speed and gradually add the powdered sugar, one spoon at a time. Once all the sugar is added, increase the speed to High and whip for 2 minutes to aerate the frosting.
- Store or Use: Store the frosting in a covered container at room temperature for up to one day or refrigerate for up to 1 week. Bring to room temperature and rewhip before using.
Perfect Pairings: Serving Suggestions
This Salted Caramel Buttercream Frosting is a dream on *vanilla or chocolate cupcakes*, but don’t stop there! Try it as a filling for *layer cakes*, a topping for *brownies*, or even as a dip for *apple slices* or *pretzels*. Its rich, creamy texture and sweet-salty flavor make it incredibly versatile.
Storage Secrets: Keeping It Fresh
Store your frosting in a *covered container at room temperature* for up to one day, or refrigerate for up to *1 week*. If refrigerated, let it come to room temperature and give it a quick whip with your mixer to restore its fluffy texture. For longer storage, freeze it in an airtight container for up to *3 months*.
Time-Saving Tips for Busy Bakers
To save time, make the caramel ahead of time and let it cool while you prep other ingredients. If you’re in a rush, use a *store-bought caramel sauce* (just reduce the salt slightly). For faster mixing, ensure your butter is *softened to room temperature* before whipping.
Equipment Essentials: Tools You’ll Need
A *heavy-bottomed saucepan* is key for even caramel cooking, and a *stand mixer* or *handheld electric mixer* will make whipping the buttercream a breeze. Don’t forget a *heatproof bowl* for cooling the caramel and a *sifter* for the powdered sugar to avoid lumps.
Recipe Variations: Customize Your Frosting
For a *darker caramel flavor*, let the sugar cook a bit longer before adding the cream. If you prefer a *less sweet frosting*, reduce the powdered sugar by ½ cup. For a *nutty twist*, add 1-2 tablespoons of *hazelnut or almond spread* to the buttercream.
Salted Caramel Buttercream Frosting
Ingredients
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy whipping cream hot
- ½ teaspoon salt
- 2 cups butter room temperature
- 3 cups powdered sugar sifted
Instructions
- Make the Caramel
- In a medium, heavy bottomed saucepan, stir the granulated sugar and water together over medium heat until the sugar has dissolved.
- Once the mix comes to a simmer, stop stirring and watch carefully – once the sugar turns a deep amber and starts to smell ever so slightly smoky, turn off the heat and immediately add in the hot cream and salt.
- Once the caramel stops bubbling, return to low heat and stir until smooth. Transfer to a heatproof bowl and let cool until room temperature and thickened to a thick, paste-like consistency, about 30 minutes.
- Whipping the Buttercream
- In the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer and large bowl) whip the butter on High speed until light and fluffy, about 5 minutes.
- Add in the cooled caramel and continue whipping until incorporated.
- Turn the mixer to low and gradually add in the powdered sugar a spoon at a time. Once the sugar is mixed in, turn the mixer up to High for another 2 minutes to fully aerate the frosting.
- Store in a covered container at room temperature for up to one day, or refrigerate for up to 1 week.
