Description
This Salted Caramel Buttercream Frosting is a rich and creamy topping perfect for cupcakes or layered cakes, blending smooth caramel sauce with fluffy buttercream and a hint of sea salt for the perfect balance of sweet and salty flavors.
Ingredients
Scale
Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup thick caramel sauce (homemade or high-quality store-bought)
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1–2 tablespoons heavy cream (optional, for consistency)
Instructions
- Beat Butter: Beat the unsalted butter on medium speed for about 3–5 minutes until it becomes pale and fluffy, which forms the perfect base for the frosting.
- Add Caramel: Add the caramel sauce to the butter and mix until fully combined, scraping down the bowl as needed to ensure even mixing.
- Add Powdered Sugar: Gradually incorporate the powdered sugar, adding it one cup at a time. Mix on low speed and beat between each addition to maintain a smooth texture.
- Add Flavors: Mix in the vanilla extract and sea salt, then beat until the frosting is smooth and creamy, balancing the sweetness with the salty touch.
- Adjust Consistency: If the frosting feels too thick, add heavy cream one tablespoon at a time until you reach your desired spreadable consistency.
- Chill if Needed: If the frosting is too soft to spread or pipe, chill it in the refrigerator for 10–15 minutes to firm up before using.
Notes
- Ensure the butter is softened to room temperature for easy whipping.
- Use thick caramel sauce for best texture and flavor infusion.
- Add heavy cream sparingly to avoid overly runny frosting.
- Chill frosting briefly if it becomes too soft during preparation or piping.
- Frosts 12–18 cupcakes or enough for a single 2-layer cake.
