Caramel Buttercream
Indulge in the luscious, silky-smooth decadence of homemade Caramel Buttercream, the perfect frosting to elevate your cakes, cupcakes, and desserts. This recipe combines the rich, nutty flavors of deeply caramelized sugar with the creaminess of whipped unsalted butter, delivering a luxurious texture and taste that’s hard to resist. Highlighted by a hint of vanilla and a touch of salt to balance the sweetness, this buttercream is a perfectly versatile addition to your baking repertoire. With just 25 minutes of prep and cook time, you’ll craft a frosting that’s airy yet rich, with a glossy finish that’s as beautiful as it is delicious. Whether swirled atop a chocolate cupcake or smoothed over a layer cake, this caramel buttercream promises to be the show-stopping touch your desserts deserve.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 60 ml Water
- 120 ml Heavy cream
- 340 grams Unsalted butter (softened)
- 250 grams Powdered sugar (sifted)
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Instructions
In a medium, heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently to combine, then heat over medium heat without stirring.
Allow the mixture to cook until it turns a deep amber color, swirling the pan occasionally to ensure even caramelization. This will take about 7–10 minutes.
Once the caramel reaches the amber color, carefully and slowly add the heavy cream to the pan, whisking constantly. Be cautious as the mixture will bubble up vigorously.
Remove the caramel from the heat and stir in the salt. Set aside to cool completely to room temperature.
In a large bowl, use a hand or stand mixer to beat the softened butter until light and fluffy, about 3–4 minutes.
Gradually add the powdered sugar to the butter, beating on low speed at first to incorporate, then increasing speed to high. Beat until fully combined and smooth, about 2–3 minutes.
Once your caramel has cooled, add it to the butter and powdered sugar mixture. Beat on medium-high speed until fully incorporated and the mixture has a silky, creamy texture, about 2–3 minutes.
Add the vanilla extract and mix briefly to combine. Adjust the consistency of the buttercream by adding a teaspoon of milk if necessary.
The caramel buttercream is now ready to use. Spread or pipe onto cakes, cupcakes, or other baked goods as desired.
Nutrition Facts
Calories |
4616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.8 g | 405% | |
| Saturated Fat | 198.6 g | 993% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 450.8 g | 164% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 444.5 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 76 mg | 6% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 81 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
