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A glass jar filled with silky salted caramel buttercream, topped with a perfect swirl of frosting piped in soft caramel tones.
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Caramel Frosting

Rich, buttery, and silky-smooth, this Caramel Frosting is perfect for cakes, cupcakes, or apple cake. It’s made with real caramel sauce and whips up in minutes.
Course Dessert
Cuisine American
Keyword caramel frosting
Prep Time 10 minutes
Total Time 10 minutes
Servings 12
Calories 280kcal
Author Camila Hurst

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.

Notes

If the frosting gets too soft, chill it for 10–15 minutes before piping.
Cream Cheese Variation: For a tangier, slightly less sweet frosting, replace 4 oz (113g) of the butter with 4 oz (113g) softened cream cheese. Beat the cream cheese and butter together until smooth before adding the caramel. You might need more powdered sugar, since the cream cheese tends to be softer than butter.
Caramel Sauce: A thick, cooled caramel sauce works best. If the caramel is too thin, the frosting won’t be as stiff. If using homemade caramel, let it cool completely to room temperature before mixing. I recommend using my recipe here. It’s easy to make and the consistency is perfect every time.
Flavor Boost: Add a pinch of espresso powder or cinnamon to the frosting.
Storage: Store covered in the fridge for up to 5 days or freeze for up to 1 month. Bring to room temperature and re-whip before using.

Nutrition

Serving: 4tbsp | Calories: 280kcal