Salted Caramel Buttercream Frosting
Servings: 3 cups
Calories: 1041kcal
Light and fluffy salted caramel buttercream frosting that is incredibly easy to make with just 3 ingredients! It's my favorite American buttercream recipe!
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Ingredients
- 2 sticks (226g) unsalted butter at room temperature
- 1 cup (200g) salted caramel sauce Note 1
- 2 cups (250g) powdered sugar sifted
Instructions
- 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.
Notes
Yield: This recipe makes enough frosting for 24 cupcakes (moderately frosted), two-layer 9-inch cake, or four-layer 7-inch cake.
Note 1: Caramel sauce should be thick and spreadable, and not liquid one. You can also substitute dulce de leche for caramel sauce. If using dulce de leche, add ¼ teaspoon coarse kosher salt.
Make-Ahead Tip: Store the frosting in an airtight container in refrigerator for up to 1 week, or freeze it for up to 3 months. Thaw the frozen frosting in the fridge overnight. Bring the frosting to room temperature and whip it again in the mixer until fluffy.
Nutrition
Servings: 2 tablespoons
Calories: 1041kcal
Carbohydrates: 130g
Protein: 2g
Fat: 61g
Sugar: 78g
Sodium: 273mg