Salted Caramel Buttercream
A sweet and salty caramel buttercream, perfect for frosting cakes and cupcakes or using as a cake filling.
Servings 3 Cups
Ingredients
- 1 Cup (226g) unsalted butter, room temperature
- 3 1/2 Cups (420g) powdered sugar
- 2 tsp vanilla extract
- 1/2 Cup (120ml) salted caramel, room temperature
- 1/4 tsp kosher salt
Instructions
- 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, the salted caramel, and salt. Continue mixing on low speed until fully combined.
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-mix with your stand mixer on low speed to bring it back to smooth buttercream consistency.
Yield: This buttercream makes enough to:
- 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.