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Salted Caramel Buttercream Frosting

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A rich and creamy salted caramel buttercream frosting that perfectly balances sweet and salty flavors, ideal for cakes and cupcakes.

Ingredients

Scale
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream, at room temperature
  • 1/4 teaspoon fine sea salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 1/2 to 3 cups powdered sugar, sifted
  • All of the cooled salted caramel (from above)
  • Additional pinch of sea salt, to taste
  • Optional: 1/2 teaspoon vanilla extract

Instructions

  1. Make the Caramel: In a heavy-bottomed saucepan, heat the granulated sugar over medium heat, stirring occasionally once it begins to melt. Continue stirring gently until all the sugar dissolves and the mixture becomes smooth and amber in color.
  2. Add the Butter: Carefully add the butter pieces to the melted sugar. The mixture will bubble and steam rapidly. Stir continuously until the butter is fully melted and incorporated.
  3. Pour in the Cream: Slowly pour the room-temperature heavy cream into the hot caramel while whisking constantly. Allow the caramel to boil for 1–2 minutes, then remove from heat and stir in the sea salt. Let the caramel cool completely to room temperature before using.
  4. Whip the Butter: In a large mixing bowl, beat the softened butter with an electric mixer on medium-high speed for 3–4 minutes, until pale and fluffy.
  5. Add the Caramel: Once the caramel is fully cooled, gradually add it to the whipped butter, beating well after each addition until smooth and fully incorporated.
  6. Add the Powdered Sugar: Add the powdered sugar one cup at a time, beating thoroughly between additions. Start with 2 1/2 cups and add more as needed to achieve a thick, pipeable consistency.
  7. Adjust Flavor and Texture: Taste the frosting and mix in an extra pinch of sea salt if desired. If using, beat in the vanilla extract. For a softer frosting, add a tablespoon of cream; for a firmer texture, chill briefly or add more powdered sugar.
  8. Test and Use: Test the frosting by piping or spreading a small amount. Use immediately to frost cupcakes or cake, or store in the refrigerator and bring to room temperature before using.

Notes

Store any leftover salted caramel buttercream in an airtight container in the refrigerator for up to a week.

Nutrition

Find it online: https://doughgirlbylea.com/salted-caramel-buttercream-frosting/

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