Caramel Frosting
If you’ve been searching for a frosting that’s rich, silky, and full of buttery caramel flavor, this caramel frosting is the one. It’s made with real caramel sauce, fluffy unsalted butter, and smooth heavy cream, giving it a luscious texture that spreads beautifully over cakes, cupcakes, or even a classic apple cake. I’ve tested this recipe countless times for my blog and newsletter, and it’s truly foolproof—especially when paired with my Pumpkin Caramel Sauce (my original recipe!). Be careful when you make this; you’ll probably want to eat it with a spoon!
Best Caramel Frosting Recipe
This caramel frosting has a creamy, melt-in-your-mouth consistency that’s sweet but perfectly balanced with a touch of salt and vanilla. Whether you’re frosting a banana cake, filling a layer cake, or piping swirls on cupcakes, it adds that irresistible caramel richness and one of my most delicious recipes. The combination of powdered sugar (or confectioners’ sugar) and heavy cream creates a smooth, stable base that’s easy to whip to fluffy perfection. No stove or pan is needed for this recipe! It’s super easy.
Instructions
In the bowl of a stand mixer fitted with the paddle or whisk attachment, beat the unsalted butter on medium speed for 2–3 minutes until pale and creamy. You can also do this in a large bowl with a hand mixer. Once the butter is whipped and soft, stir in ½ cup of cooled caramel sauce—you can use store-bought, or make your own using my Caramel Sauce recipe.
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Gradually add the powdered sugar, about ¼ cup at a time, mixing on low speed to prevent it from puffing out of the bowl. Once all the sugar is added, increase the speed to medium-high and beat for another 2–3 minutes until fluffy. Add the vanilla and salt, then drizzle in 1–3 tablespoons of heavy cream, one at a time, mixing between additions until you reach your desired consistency. The frosting should be smooth, airy, and easily spreadable.
If it’s too thick, add a splash more cream. If it’s too soft, beat in a little extra powdered sugar. For an ultra-light finish, beat on high for 30 seconds before frosting your cakes or cupcakes.
Notes on Caramel Frosting
If your frosting becomes too warm or soft, place the bowl in the refrigerator for 10–15 minutes to firm up slightly before using. For a tangy twist, try the cream cheese variation—simply replace 4 oz of butter with 4 oz softened cream cheese and beat until smooth before adding caramel.
When using homemade caramel, make sure it’s thick and fully cooled to room temperature before mixing. A thin caramel will affect the consistency of your frosting. You can also boost the flavor with a pinch of espresso powder or cinnamon for extra depth.
Tips & Tricks for Caramel Frosting
- For deeper caramel flavor, use a homemade caramel by following this recipe.
- Always start with softened butter—if it’s too cold and it won’t whip properly.
- If frosting a layer cake, apply a thin crumb coat first, chill, then finish with a final layer.
- Keep leftover frosting in an airtight container in the refrigerator for up to 5 days.
Variations
Add a touch of cocoa for a caramel-chocolate twist, or stir in a pinch of flaky sea salt for salted caramel frosting. For a fall-inspired version, add ½ teaspoon of cinnamon to pair with apple cake or spiced cupcakes.
FAQ on Caramel Frosting
Can I make this frosting ahead of time?
Yes! Store in the refrigerator for up to 5 days or freeze for up to 1 month. Re-whip before using.
Can I use store-bought caramel sauce?
Absolutely. Just make sure it’s thick and cooled completely before adding it to the frosting.
Why is my caramel frosting too runny?
It may be due to thin caramel or warm butter. Chill the frosting for 10 minutes or add a bit more powdered sugar to thicken.
How can I make the frosting lighter?
Beat for an extra 30 seconds on high speed to add air and create a fluffy, whipped texture.
What desserts pair well with caramel frosting?
It’s amazing on cakes, banana cake, apple cake, or cupcakes. You can even spread it over brownies or sandwich cookies.
Similar Recipes
If you loved this caramel frosting, try my Cinnamon Cream Cheese Frosting as well. Or if you’re looking for something to frost with this frosting, check out my Caramel Cake, Vanilla Bean Caramel Cake, or Pumpkin Roll.
This smooth, buttery caramel frosting adds an instant touch of luxury to any bake. Keep it in your back pocket for birthdays, fall cakes, or any dessert that needs a little caramel magic—and if you make it, be sure to tag me on Instagram so I can see your creations!
Caramel Frosting
Ingredients
- 1 cup unsalted butter, softened 226g
- ½ cup caramel sauce cooled (homemade or store-bought)
- 1½ tsp vanilla extract
- ¼ –½ tsp salt
- 3½ to 4 cups powdered sugar, sifted 437g – 500g
- 2-3 tbsp heavy cream as needed
Instructions
- Beat the butter on medium speed using a stand mixer with the paddle attachment, or a hand mixer, for 2–3 minutes until pale and creamy.
- Add the caramel sauce, mix on medium-low until fully combined.
- Gradually add powdered sugar, mixing on low speed. Add about 1/4 cup at a time.
- Once incorporated, increase to medium-high and beat for another 2–3 minutes.
- Add the vanilla and the salt, mix to combine.
- Add the cream, a tablespoon at a time, until you reach a silky, pipeable consistency. It might not be needed to add all of it, depending on how runny the frosting is.
- If the frosting is too stiff, add more cream, if it’s runny, add more sifted powdered sugar.
- Beat on high for 30 seconds to aerate and make it ultra fluffy.
