Seriously, nothing beats light and fluffy salted caramel buttercream frosting!! Incredibly easy to make with just 3 ingredients, it’s going to be your favorite buttercream frosting of all times.
Oh my word, are we in for a treat here?!
Salted caramel buttercream frosting made with homemade caramel sauce!!! Enough said.
This’s the BEST buttercream frosting ever! And I’m not even a buttercream fan. That says a lot, doesn’t it?
Plus, it’s ridiculously easy to make this icing!! We’re basically adding salted caramel sauce into classic American buttercream.
TIPS FOR MAKING BUTTERCREAM ICING FLUFFY:
- Make sure to use room temperature butter. Simply take it out of the fridge about 1 hour prior to making the frosting.
- Whip butter and caramel sauce until it turns pale and fluffy, that way your buttercream will ultra-fluffy and light.
DO YOU HAVE TO USE UNSALTED BUTTER FOR BUTTERCREAM?
- I highly recommend unsalted butter for making buttercream frosting, because every brand has different amount of salt. That being said, it’s ok to use salted butter.
DO YOU HAVE TO USE HOMEMADE CARAMEL SAUCE?
- No, not necessarily. You can use store-bought caramel sauce as well. Just make sure it’s not a liquid one.
Homemade caramel sauce is thick and spreadable, when cooled. And that’s what we want.
Also, you can use dulce de leche in place of caramel! It’s equally delicious!!!
TIPS FOR PIPING BUTTERCREAM ICING
This caramel buttercream icing is perfect for piping to decorate elaborate cakes and cupcakes! It’s creamy, smooth and super easy to work with.
- Simply transfer the buttercream into a piping bag fitted with your favorite decorative tip and pipe.
To fill a pastry bag with frosting:
- Twist the end of the piping bag fitted with a tip and place it in a tall glass.
- Fold down the top of the bag over the side of the glass to make a cuff and fill the bag with frosting.
- See this in action in this video at 4:46.
HOW TO STORE BUTTERCREAM FROSTING
If you’re planning to use the buttercream within 24 hours, store it on the counter, covered.
NOTE: Cakes and cupcakes frosted with buttercream doesn’t need to be refrigerated, if consumed within 48 hours.
Store the frosting in an airtight container in refrigerator for up to 1 week, or in freeze for up to 3 months.
Thaw the frozen frosting in the fridge overnight. And then bring the frosting to room temperature and whip it again in the mixer until fluffy.
CAN BUTTERCREAM FROSTING BE LEFT OUT?
- Yes, buttercream frosting can be left out on the counter for up to 48 hours, covered. It’s highly advised to keep it in a cooler area to avoid melting.
Salted Caramel Buttercream Frosting
- 2 sticks (226g) unsalted butter at room temperature
- 1 cup (200g) salted caramel sauce Note 1
- 2 cups (250g) powdered sugar sifted
- In a mixing bowl with a paddle attachment, combine butter and salted caramel sauce and beat on medium high heat for about 2 minutes, or until pale and fluffy. Scrape the sides and bottom of the bowl with a silicone spatula half way through.
- Add half of the powdered sugar and mix on low speed until sugar is incorporated.
- Then add the reamining powdered sugar and start mixing on low speed. Gradually increase the speed to medium high and continue beating until the frosting is nice and smooth and fluffy, about 2 more minutes.