Caramel Buttercream Frosting
Elevate your baked creations with this luscious Caramel Buttercream Frosting—a dreamy blend of homemade caramel and whipped buttery perfection. This recipe begins with a rich, golden caramel made from granulated sugar, water, and a touch of sea salt for a subtle depth of flavor. Once cooled, the caramel is whipped into silky butter, sifted powdered sugar, and fragrant vanilla extract, creating a frosting that's irresistibly smooth and sweet with just a hint of salty sophistication. Perfect for cakes, cupcakes, and cookies, this frosting effortlessly takes your desserts to the next level. Easy to make in just 30 minutes, it’s a must-try for anyone looking to add a gourmet touch to their baking.
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 1 tablespoon Water
- 1 cup Unsalted butter, cubed
- 1 cup Heavy cream
- 0.5 teaspoon Sea salt
- 3 cups Powdered sugar, sifted
- 1.5 teaspoons Vanilla extract
Instructions
In a medium saucepan set over low heat, combine the granulated sugar and water. Stir gently until the sugar is dissolved, being careful not to splash the mixture on the sides of the pan.
Increase the heat to medium and stop stirring. Allow the sugar to boil undisturbed, swirling the pan occasionally, until it turns a deep amber color. This should take about 8–10 minutes. Watch closely to avoid burning.
Once the sugar reaches the desired caramel color, reduce the heat to low and carefully whisk in the cubed unsalted butter, a few pieces at a time, until fully melted and combined.
Gradually pour in the heavy cream, whisking constantly. The mixture may bubble and steam vigorously, so take caution. Continue stirring until smooth.
Remove the saucepan from heat and stir in the sea salt. Let the caramel cool to room temperature (about 20–25 minutes).
In a large mixing bowl, beat the remaining unsalted butter with a hand or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
Gradually add the cooled caramel to the whipped butter, beating on low speed until incorporated.
Add the sifted powdered sugar, one cup at a time, and continue beating on low speed until the frosting is creamy and smooth.
Mix in the vanilla extract and beat on medium speed for an additional 1–2 minutes to fully combine. If the frosting is too thick, add a tablespoon of heavy cream and beat until desired consistency is achieved.
Use immediately to frost cakes, cupcakes, or other desserts, or store in an airtight container in the refrigerator for up to a week. Allow refrigerated frosting to come to room temperature and re-whip before use.
Nutrition Facts
Calories |
4694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.0 g | 349% | |
| Saturated Fat | 169.5 g | 848% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 564.6 g | 205% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 563.9 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 55 mg | 4% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 71 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.
