Salted Caramel Buttercream Frosting

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Silky, luscious, and unapologetically decadent—Salted Caramel Buttercream Frosting is the kind of indulgence that transforms even the simplest cake into something extraordinary. The rich depth of homemade caramel pairs beautifully with the creaminess of butter, creating a luxurious frosting with just the right kiss of sea salt to keep your sweet tooth on its toes. It’s a frosting that doesn’t just top your desserts—it elevates them.

Whether you’re frosting cupcakes, layering a special occasion cake, or simply licking the spoon (we don’t judge), this buttercream is an experience in itself. It’s smooth, fluffy, and full of flavor, making it a showstopper for everything from birthday parties to Sunday baking projects. The balance of sweet and salty keeps each bite interesting and unforgettable.

Why You’ll Love This Salted Caramel Buttercream Frosting

• It has a deep caramel flavor with a creamy, buttery finish
• Sea salt enhances the sweetness for a perfectly balanced taste
• Works beautifully as a frosting or a filling
• Easy to make ahead and store
• Whips up into a fluffy, pipeable texture

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Preparation Phase & Tools to Use (Essential Tools and Equipment + Importance)

To create the perfect Salted Caramel Buttercream Frosting, having the right tools on hand makes all the difference:

• Heavy-bottomed saucepan – Crucial for making your caramel evenly without burning.
• Stand mixer or hand mixer – For whipping the butter and incorporating air for a fluffy, smooth texture.
• Candy thermometer (optional) – Helps monitor caramel temperature for precision.
• Spatula – Ideal for folding and scraping down the sides of your mixing bowl.
• Fine mesh strainer (optional) – To strain the caramel if needed for an ultra-smooth finish.

Using quality tools ensures the caramel doesn’t burn, the buttercream reaches the right consistency, and every ingredient is smoothly combined.

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Preparation Tips

Let your butter come to room temperature before whipping—cold butter won’t cream properly and will leave lumps. When making the caramel, stay attentive. Caramel can go from golden to burnt in seconds, so never walk away from the stove. Once made, allow the caramel to cool completely before adding it to your butter, or you risk melting the mixture and ending up with a greasy frosting. Lastly, don’t skimp on the salt—it’s the key to balancing the richness and adding depth to the final flavor.

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Ingredients for this Salted Caramel Buttercream Frosting

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into cubes
• 1/2 cup heavy cream
• 1 teaspoon fine sea salt (adjust to taste)

For the Buttercream Base:

• 1 1/2 cups unsalted butter (3 sticks), room temperature
• 4–5 cups powdered sugar, sifted
• 1/4 cup heavy cream or milk (as needed for consistency)
• 1 tablespoon vanilla extract
• Cooled salted caramel sauce (from above)
• Pinch of fine sea salt (optional, to taste)

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Step 1: Make the Salted Caramel Sauce

In a heavy-bottomed saucepan over medium heat, add the granulated sugar. Stir constantly with a heat-resistant spatula or wooden spoon. The sugar will begin to clump and then melt into an amber-colored liquid. Once fully melted, add the butter (be careful—it will bubble up!) and stir until melted and incorporated. Slowly drizzle in the heavy cream while stirring. Boil the mixture for 1 minute, then remove from heat and stir in the sea salt. Allow the caramel to cool completely before using.

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Step 2: Beat the Butter Until Fluffy

In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature butter on medium-high speed for about 4–5 minutes, until pale, light, and fluffy. Scrape down the sides of the bowl as needed to ensure even whipping.

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Step 3: Add Powdered Sugar Gradually

Turn the mixer to low speed and gradually add the sifted powdered sugar, one cup at a time. After each addition, mix on low speed until incorporated to avoid a sugar cloud. Once all the sugar is in, increase the speed to medium-high and beat for another 2 minutes.

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Step 4: Incorporate the Cooled Caramel

Add about 1/2 to 3/4 cup of your cooled salted caramel sauce into the buttercream. Start with 1/2 cup, taste, and add more if you want a stronger flavor. Mix on medium speed until fully blended. If needed, add a tablespoon or two of cream or milk to loosen the texture.

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Step 5: Add Vanilla and Final Seasoning

Pour in the vanilla extract and a pinch of sea salt, then mix again until smooth. Taste the buttercream and adjust the saltiness to your liking. Remember, the salt is what gives this frosting its unique character.

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Step 6: Whip Until Light and Pipeable

Whip the frosting on high speed for 2–3 more minutes to incorporate more air. This creates a lighter, more pipeable texture. You should see visible swirls and peaks. If it’s too soft, add a little more powdered sugar; if too thick, a touch more cream.

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Step 7: Use or Store

Use immediately to frost cakes, cupcakes, or cookies, or store in an airtight container in the refrigerator for up to 5 days. Before using refrigerated frosting, let it come to room temperature and re-whip for best consistency.

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Notes

This frosting is rich and indulgent, so a little goes a long way. If you prefer a more subtle caramel flavor, you can reduce the amount of caramel added to the buttercream. Always ensure your caramel has fully cooled before incorporating it into the butter mixture to prevent separation or melting. Using sifted powdered sugar is crucial for achieving a smooth, lump-free texture, and whipping the butter adequately before and after adding ingredients creates that dreamy, airy consistency.

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Watch Out for These Mistakes While Cooking

• Overheating the sugar: Sugar can burn quickly while melting—keep your heat medium and stir constantly.
• Adding hot caramel to butter: Never mix hot caramel into the butter—it will ruin the texture of the frosting.
• Skipping the sifting: Powdered sugar clumps can make your frosting grainy. Sifting takes a minute and makes a big difference.
• Under-whipping the butter: Whipping the butter long enough gives the frosting a fluffy, airy base.
• Using salted butter: It’s better to control the salt level by using unsalted butter and adding sea salt separately.

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Storage Instructions

Store leftover Salted Caramel Buttercream Frosting in an airtight container in the refrigerator for up to 5 days. Before using, let it come back to room temperature and re-whip for the best texture. You can also freeze it for up to 2 months—just thaw overnight in the fridge and again, whip before using. Do not microwave to soften; it can melt and ruin the consistency.

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Estimated Nutrition

Per 2-tablespoon serving (approximate):

• Calories: 210
• Fat: 14g
• Saturated Fat: 9g
• Cholesterol: 40mg
• Sodium: 120mg
• Carbohydrates: 23g
• Sugar: 22g
• Fiber: 0g
• Protein: <1g

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Frequently Asked Questions

What if my caramel crystallizes while cooking?

If the sugar starts to clump and form crystals, lower the heat and stir gently. You can also add a tablespoon of water at the beginning to help it dissolve more evenly.

Can I use store-bought caramel sauce?

Yes, in a pinch, you can use high-quality store-bought salted caramel sauce. However, homemade will give the best flavor and texture.

How do I fix runny frosting?

Add more sifted powdered sugar, 1/4 cup at a time, until the consistency firms up. Make sure your caramel wasn’t too warm when added.

Can I make this frosting ahead of time?

Absolutely. It stores well in the fridge or freezer. Just allow it to return to room temperature and whip it again before using.

Can I use this frosting under fondant?

Yes, it works under fondant, but chill the frosted cake first to firm up the buttercream before applying the fondant layer.

Is this frosting pipeable?

Very much so! It holds its shape beautifully in piping bags and works well for swirls, borders, and rosettes.

Can I make it vegan?

You can try using vegan butter and coconut cream in place of the dairy, but note that texture and flavor may vary slightly.

How salty is the frosting?

It has a balanced sweet-salty flavor. You can adjust the amount of sea salt to your preference.

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Conclusion

Salted Caramel Buttercream Frosting is the ultimate upgrade to your dessert game. It’s rich, velvety, and perfectly balanced between sweet and salty, making it a must-have for cakes, cupcakes, and cookies. Once you taste it, you’ll find yourself dreaming up excuses to make it again and again. Whether you’re a baking pro or just getting started, this frosting will make your creations unforgettable.

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