Salted Caramel Buttercream
A sweet and salty caramel buttercream made with homemade salted caramel, perfect for filling and frosting cakes, piping onto cupcakes, making buttercream borders, and more.
Servings 2.5 Cups
Ingredients
Homemade Salted Caramel
- 1 Cup (200g) granulated sugar
- 6 Tbsp (85g) unsalted butter, room temperature, cut into slices
- 1/2 Cup (120ml) heavy whipping cream, room temperature
- 1 1/4 tsp kosher salt
Salted Caramel Buttercream
- 1 Cup (226g) unsalted butter, room temperature
- 3 Cups (360g) powdered sugar
- 2 tsp vanilla extract
- 1/2 Cup (120ml) salted caramel, room temperature recipe above
- 1/4 tsp kosher salt
Instructions
Make the Salted Caramel
- Have everything pre-measured and ready to go (you’ll be constantly stirring). Place the sugar in a medium saucepan over medium heat and stir constantly with a wooden spoon, until it melts into an amber-colored liquid and no sugar clumps remain, 5-6 minutes.
- Reduce the heat to medium-low. Carefully add the butter (it will bubble up when you do) and use a whisk to combine it with the sugar mixture until the butter is fully melted and incorporated, 2-3 minutes.
- Add the heavy whipping cream in a steady stream while whisking. As soon as the cream is incorporated, let the caramel boil for a full minute before removing it from the heat and stirring in the salt.
- Pour the salted caramel into a glass jar or container and refrigerate until room temperature, about 45 minutes to 1 hour. You can make this element ahead and store it in the refrigerator for up to 2 weeks. It will thicken as it cools and solidify when cold. If needed, bring it back to room temperature by gently heating in the microwave in 10 second increments, stirring after each one, until room temperature and pourable.
Make the Salted Caramel Buttercream
- In a stand mixer fitted with the paddle attachment, whip the butter on high until it’s creamy and light in color, 5-6 minutes.
- 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.
- With the mixer still on low, mix in the vanilla extract, salted caramel, and salt. Continue mixing on low speed until fully combined and smooth, about 1-2 minutes.
Notes
Make Ahead Tips:
- The salted caramel can be made ahead and stored ahead in an airtight glass jar or container in the refrigerator for up to 2 weeks. When you’re ready to use it, reheat it in the microwave in 10 second intervals, stirring after each one, until room temperature and pourable.
- The salted caramel buttercream can be made ahead and stored in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. When you're ready to use it, bring it back to room temperature and re-mix with your stand mixer on low speed to bring it back to smooth buttercream consistency.
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.