Try adding Salted Caramel Frosting to your next cake for an extraordinary dessert experience. The sweet and salty combination is purely magical. It stands out from vanilla and chocolate frosting.
Homemade caramel sauce is what gives this frosting such an incredible flavor and texture. Prepare the caramel ahead of time and you’ll be able to whip up this frosting in a snap.
Homemade Caramel Frosting
This salted caramel frosting is much sweeter than my coconut buttercream and 7 minute frosting. But, at the same time, it is so good you will want to dip everything in it, put it on top of everything, and eat it straight. Take this as a warning.
To make the frosting, you will need butter, homemade caramel sauce, vanilla extract, powdered sugar, and sea salt. Make sure the butter and caramel are room temperature. It’s best to let them sit for about 45 minutes before making the frosting.
The caramel sauce will cause the frosting to be a thinner consistency, that’s why there is no milk or cream in this recipe. A great thing about it is you can control the texture. Just add more powdered sugar for a thicker consistency. I like it creamier, so I used only 4 cups of powdered sugar.
There are only three steps to making salted caramel frosting
- Beat the butter and caramel together.
- Add the confectioners’ sugar, one cup at a time.
- Mix in a dash of sea salt.
You need just four ingredients for this recipe
- Unsalted butter
- Caramel Sauce
- Confectioners’ sugar
- Sea salt
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Salted Caramel Frosting
Try adding Salted Caramel Frosting to your next cake for an extraordinary dessert experience. The sweet and salt combination is purely magical. It stands out from vanilla and chocolate frosting. Homemade caramel sauce is what gives this frosting such an incredible flavor and texture. Prepare the caramel ahead of time and you’ll be able whip up this frosting in a snap.
- 1 cup unsalted butter softened
- 3/4 cup homemade caramel sauce (or you can use store-bought) bring to room temperature
- 3-4 cups confectioners' sugar
- 1/2 teaspoon fine sea salt
In a large mixing bowl, beat the butter and caramel together with an electric mixer until well combined and smooth, about 1 minute. Scrape down the sides of the bowl as needed.
Add the sugar, one cup at a time, beating well on medium speed after each addition. Stop and scrape down the sides of the bowl as needed. You may not need all the sugar. This will vary depending on how soft your butter is.
Add the sea salt. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.
Make ahead tip
Frosting will keep for up to 4 days stored in the refrigerator in an airtight container. Let stand at room temperature to soften before use.
Or it can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.
Add more powdered sugar, a little at a time, if a thicker consistency is desired.
If you don't have time to make homemade caramel sauce, use store-bought caramel ice cream topping or dulce de leche instead.