Salted Caramel Buttercream

Salted Caramel Frosting shown up close so you can see the texture and swirls.

5 from 2 votes

This Salted Caramel Buttercream recipe is for a buttercream frosting made from homemade salted caramel and cream cheese. It is the perfect pipeable frosting and a great recipe for you to use on cakes and cupcakes.

Prep Time40

Cooling Time2

Course: Cupcakes

Cuisine: American

Servings: cups

Calories: 1697kcal

Author: Cat Spiller

Ingredients

Salted Caramel

100 g sugar white granulated
60 ml heavy cream
80 g butter unsalted
2 teaspoon sea salt

Caramel Frosting

600 g powdered sugar
100 g butter unsalted
250 g cream cheese
½ cup salted caramel from above

Metric - US Customary

Instructions

Salted Caramel

Add the sugar to a medium-sized saucepan set over medium heat.
Whisk continuously until the sugar has melted. Once melted, stop whisking and allow the sugar to turn a light amber color. Be careful not to burn the sugar.
When amber in color, remove the sugar from the heat and add the cream, whisk until incorporated.
Slowly add the cubed butter to the caramel, one at a time, whisking as you go. Once all the butter has been added, continue to whisk until it has all melted.
Add the sea salt to the caramel and whisk to combine. Pour the caramel into a glass jar and allow the caramel to cool to room temperature.

Caramel Frosting

Add the icing sugar and butter to a bowl of an electric mixer fitted with a paddle attachment. Beat until the mixture resembles fine breadcrumbs.
Add the cubed cream cheese and beat at medium-high speed until the frosting is smooth. Scrape down the sides of the bowl and mix again for about 2 minutes.
Add ½ cup of the cooled caramel and beat again.
Scrape down the sides of the bowl with a rubber spatula and beat at medium-high speed for a further 3 minutes or until the frosting is light and fluffy. The frosting is now ready to use on cakes or cupcakes.

Nutrition