Salted Caramel Buttercream Frosting

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Salted Caramel Buttercream Frosting is the kind of topping that makes even a simple cupcake feel like it came straight from a bakery case. It’s silky, rich, and perfectly sweet with a gentle hit of salt and deep caramel flavor in every swipe of the spatula.

This frosting starts with fluffy whipped butter, then gets loaded up with powdered sugar and real salted caramel sauce. The result is a cloud-like buttercream that pipes beautifully, holds its shape, and tastes like a spoonful of caramel candy.

Why You’ll Love This Salted Caramel Buttercream Frosting

Salted caramel brings a gorgeous balance of flavors to classic buttercream. Instead of being just sweet, this frosting has warm toffee notes, a buttery finish, and that little pop of salt that keeps you coming back for another bite.

You’ll also love how versatile it is. Use it on cupcakes, layer cakes, brownies, sandwich cookies, or even as a dip for sliced apples and graham crackers. It’s also a great make-ahead frosting, so you can prep it in advance for parties and holidays.

What Kind of Salted Caramel Works Best for This Frosting?

For the best texture and flavor, choose a thick, spoonable salted caramel sauce that’s smooth and not grainy. Homemade caramel is wonderful if you have time, but a good-quality store-bought salted caramel sauce works just as well.

Make sure your caramel is completely cooled to room temperature before you beat it into the buttercream. Warm caramel can melt the butter and cause the frosting to lose structure. If your caramel is very thick from the fridge, let it sit out or warm it slightly, then cool back to room temperature so it blends in easily.

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Ingredients

This salted caramel buttercream uses simple pantry staples, but each one plays a specific role in creating a smooth, flavorful, pipeable frosting.

• Unsalted butter – Forms the rich, creamy base of the frosting and whips up light and fluffy when beaten.
• Powdered sugar – Sweetens the buttercream and gives it structure so it holds its shape on cakes and cupcakes.
• Salted caramel sauce – Adds deep caramel flavor, extra sweetness, and a luxurious texture that makes the frosting silky.
• Heavy cream – Loosens the frosting to a smooth, spreadable consistency and helps it whip up extra fluffy.
• Vanilla extract – Enhances the caramel flavor and rounds out the overall sweetness.
• Fine sea salt – Boosts the salted caramel vibe and keeps the frosting from tasting overly sweet.

How To Make the Salted Caramel Buttercream Frosting

Making this frosting is all about whipping enough air into the butter and adding the caramel and sugar slowly. Take your time and you’ll end up with a cloud of caramel goodness that’s perfect for piping.

Step 1: Beat the butter until fluffy

Add the softened butter to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter looks pale, creamy, and noticeably lighter in texture. This usually takes a few minutes and is the key to a light, fluffy buttercream.

Step 2: Incorporate the salted caramel

Spoon in the room-temperature salted caramel sauce and beat again until the mixture is completely smooth and uniform. Scrape down the sides and bottom of the bowl as needed so there are no streaks of plain butter.

Step 3: Add the powdered sugar gradually

With the mixer on low speed, add the powdered sugar a bit at a time. Let each addition mix in fully before adding more to avoid lumps and clouds of sugar. Once all the powdered sugar is in, increase the speed and beat until the frosting looks thick, smooth, and slightly pale.

Step 4: Adjust the texture with cream and vanilla

Pour in the vanilla extract and a splash of heavy cream. Beat on medium-high speed until the buttercream looks whipped and airy. If the frosting is too thick for spreading or piping, add a tiny bit more cream, beating in between additions until you reach your perfect texture.

Step 5: Season and whip one last time

Sprinkle in a pinch of fine sea salt and beat again to fully incorporate it. Taste the frosting and adjust the salt and caramel to your liking. Give it one final whip on medium-high speed to make sure it’s ultra-smooth and fluffy before using.

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How Much Frosting Does This Make and How Should I Serve It?

This batch of Salted Caramel Buttercream Frosting is designed to generously frost about 12 cupcakes, a two-layer 8-inch cake, or a thickly frosted 9×13-inch sheet cake. In terms of people, that’s usually enough for around 12 servings, depending on how heavily you frost.

You can pipe tall swirls onto cupcakes, spread it in swoops over a layer cake, or use it between cookie layers for sandwich cookies. It also makes a fantastic filling for whoopie pies or a drizzle-and-swirl topping for brownies and blondies.

For a little extra flair, top your frosted treats with a drizzle of caramel sauce, a sprinkle of flaky sea salt, or crushed toffee bits.

How to Store Salted Caramel Buttercream Frosting

Because this frosting is butter and dairy based, proper storage helps keep it safe and delicious.

If you’re using it the same day, the frosting can sit at cool room temperature for several hours. Keep the bowl loosely covered so it doesn’t dry out. If it starts to lose some of its whip, just beat it again for a minute or two before using.

For longer storage, transfer the frosting to an airtight container and refrigerate it for up to 5 days. When you’re ready to use it, let it come back to room temperature, then beat it again until it returns to a smooth, fluffy consistency.

You can also freeze Salted Caramel Buttercream Frosting. Place it in a freezer-safe container, press plastic wrap directly onto the surface, and freeze for up to 2 months. Thaw overnight in the refrigerator, bring it to room temperature, and whip again before spreading or piping.

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Frequently Asked Questions

Can I use store-bought caramel sauce?

Yes, a good-quality store-bought salted caramel sauce works perfectly. Look for one that’s thick, smooth, and not overly runny so your frosting doesn’t become too thin. Avoid caramel syrups meant for coffee drinks, as they’re usually too loose and not rich enough in flavor.

What if my frosting turns out too thin?

If your buttercream is too soft to hold its shape, first check that the butter and caramel weren’t warm when you made it. Chill the bowl in the refrigerator for 10–15 minutes, then beat again. If it still feels loose, add a bit more powdered sugar, a spoonful at a time, until it thickens up.

How do I fix frosting that’s too thick?

When the frosting feels stiff or difficult to spread, add a little heavy cream—just a teaspoon or two at a time—and beat it well between additions. It’s easy to go from thick to runny quickly, so be patient and add the cream slowly.

Can I make this frosting ahead of time?

Absolutely. Salted Caramel Buttercream Frosting is great for making ahead. Prepare it as directed, then refrigerate in an airtight container. When you’re ready to decorate your cake or cupcakes, let it stand at room temperature until softened, then re-whip until it’s smooth, light, and fluffy again.

Is this frosting stable enough for piping?

Yes, this buttercream holds up beautifully in a piping bag, especially when it’s made with cool room-temperature ingredients and not too much cream. For the sharpest details on piped flowers or swirls, chill the filled piping bag for a short time before decorating.

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Want More Dessert Ideas?

If you love this Salted Caramel Buttercream Frosting, you’ll probably enjoy these other sweet treats:

• Salted Caramel Fudge Truffles for an extra dose of caramel decadence.
• Peanut Butter Icing when you’re craving a different twist on classic buttercream.
• Chocolate Covered Strawberry Drip Cake for a showstopper dessert that pairs beautifully with caramel.
• Apple Bundt Cake topped with a drizzle of caramel for cozy fall flavor.

These recipes are perfect if you’re looking to build out a dessert table or just want more indulgent baking projects to try.

Save This Pin For Later

📌 Save this Salted Caramel Buttercream Frosting to your Pinterest dessert board so you can come back to it any time.

Once you’ve made it, I’d love to hear how you used it—did you swirl it high on cupcakes, layer it between cake tiers, or sneak it by the spoonful from the bowl?

If you’re always on the hunt for new dessert ideas and sweet inspiration, you can find even more recipes over on Life With Livia on Pinterest. Happy baking and happy frosting!

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