Salted Caramel Buttercream Recipe

caramel buttercream recipe by sugar and sparrow

One of my favorite things to do with my homemade salted caramel recipe is incorporate it into buttercream. It ends up being such an awesome blend of sweet and salty, perfect for topping cakes and cupcakes or using as a cake filling. It can transform basic cake flavors like chocolate and vanilla into something above and beyond, and it also adds complexity to Fall-inspired flavors like apple spice cake. Whatever flavors you love pairing with caramel, this salted caramel buttercream is magic!

caramel frosting recipe by sugar and sparrow

It all starts with a great homemade salted caramel recipe, like this one. It’s only four ingredients, easy as can be, and you don’t even need a candy thermometer to make it! Making the salted caramel from scratch is the key to this beautiful caramel buttercream flavor, so if you have your own favorite salted caramel recipe, feel free to incorporate it into the buttercream recipe below. Just avoid premade salted caramel sauces that tend to be overly sweet, because they might send the sweetness level of this buttercream way over the top.

salted caramel buttercream recipe

When you’ve got your salted caramel made and ready to go, make sure you give it enough time for cooling to room temperature before you add it into the buttercream recipe. It’ll be very hot and runny when you remove it from the stove, and allowing it to cool will not only ensure that your buttercream doesn’t melt into soup, but the caramel will get thicker and more flavorful as it sets. If you prefer to make the salted caramel ahead of time, that’s fine too! You can store it in the refrigerator for up to two weeks in an airtight container, then when you’re ready to make the buttercream, just microwave it in 15 second intervals to bring it back to room temperature.

salted caramel frosting recipe

Once your ingredients are all room temperature and ready to go, all you need is a stand mixer with a paddle attachment and about ten minutes from start to finish. The process is about as basic as it gets when it comes to an American buttercream recipe, but the end result is buttery salted caramel magic that you’ll want to eat by the spoonful!

caramel buttercream recipe by sugar and sparrow
5 from 2 votes

Salted Caramel Buttercream

A sweet and salty caramel buttercream, perfect for frosting cakes and cupcakes or using as a cake filling. 

Prep Time 10 minutes


  • 1 Cup (226g) unsalted butter, room temperature
  • 4 Cups (480g) powdered sugar
  • 2 tsp vanilla extract
  • 1/2 Cup (120ml) salted caramel, room temperature
  • 1/4 tsp kosher salt


  1. In a stand mixer fitted with the paddle attachment, whip the butter on high until it’s fluffy and light (almost white in color), 5-6 minutes, scraping down the bowl and paddle a few times in between. Turn the mixer to low and add the powdered sugar a few cups at a time, scraping down the bowl and paddle after each interval. Add the vanilla. 

  2. With the mixer still on low, add the salted caramel. Add a pinch of salt, increase the speed to medium, and mix for 2 full minutes.

Recipe Notes

Make Ahead Tips: You can make this salted caramel buttercream ahead of time and store in an airtight container in the refrigerator for up to two weeks. When you're ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring it back to smooth buttercream consistency. 


  1. Hi there, you mention topping cupcakes and filling cakes… what about covering a cake completely prior to putting fondant on it? Do you think it would tolerate the weight of fondant? And get a dry enough crust to put fondant on? Thankyou for any advice!

    • Hi Christine! This salted caramel buttercream will totally work for covering a cake before putting fondant on. It’s a crusting buttercream and I would recommend chilling it slightly prior to covering in fondant – that way you’ll get a firm surface and plenty of support for the fondant!

  2. Sounds wonderful! I’m planning on putting this on top of some decadent chocolate cupcakes for a friend’s birthday at work. Does this recipe make enough to pipe 24 cupcakes?

    • Hi Kate! This buttercream is SO tasty on chocolate cupcakes. To pipe 24 of them, I would 1.5 the recipe.

      • Thanks so much for getting back to me so quickly! I am so excited for these!

  3. Caitlin

    I can’t wait to try this recipe in full next week for my husbands birthday cake… we have the same birthday just 10 years apart, and this is what he requested to be on and in his cake.. Cake layers to be my Italian cream white cake recipe. So I am 1000% sure your SCBC is going to be heavenly on it!

  4. Hi Whitney,
    Why in this recipe you used more powdered sugar than the white chocolate butter cream recipe?
    Can’t wait to try both

    • Hi Giulia, there isn’t really a scientific reason why there’s more powdered sugar in this buttercream recipe. It’s just the way I’ve always made it. If you’re concerned about the amount of sugar, you can always decrease it by 1/2 cup or more, just eyeball the consistency in the process to make sure it’s thick enough to spread/pipe.

  5. So where is the recipe for the salted caramel! Pintrest just takes you around in circles! Not a friendly site
    Don’t show a recipe and then only give us half of it!!!

  6. Hi Whitney! Would this be enough to fill 2 10 inch Chocolate Cakes?
    It will be a 3 layer cake.. and may coat the outside with the luscious looking buttercream, then covering in fondant for a birch tree look. Thank you in advance and sharing your recipe!

    • Hi Laura! This recipe will be enough to fill a 3 layer 10-inch cake. That sounds like it’s going to be lovely and delicious!

    • Hi Taylor! I’ve never tried coloring this white. You can definitely give it a try but my assumption is it would take a lot of white food color gel to color it.

  7. I’m going to try this frosting with Carmel filled chocolate cupcakes!! They are cooling now and getting ready to start the frosting!

  8. Connie Churchill

    5 stars
    Oh my!! This is amazing! The directions were spot on, and I’m in love with the caramel and the frosting! This will be my go to recipe. I’m overjoyed, thank you for sharing!

  9. 5 stars
    Also left a comment on the salted caramel recipe – which I used for this and it was amazing with my banana cake, which everyone agreed. Substituted sea salt flakes as can’t get kosher salt, and it was lovely every now and again a tiny taste of it! Smell of the caramel in the icing was dizzying! Thanks for a couple of great recipes. Don’t normally provide feedback but couldn’t see much from people who had already made it so thought help to add one having had such success with this!

Leave a Reply

Your email address will not be published. Required fields are marked *