A batch of this light and fluffy Salted Caramel Frosting is a delicious way to top any cake, cupcake, or cookie. Or you could just eat it by the spoonfuls like I did.
This sweet and salty buttercream is also the perfect way to top these easy Banana Caramel Cupcakes.
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I don’t know what it is about salted caramel, but I adore the stuff. Sweet and salty desserts get me every single time. I can’t resist them. Every fall I wait anxiously for the return of my favorite drink at the coffee shops.
But then I got smart and started making myself a Salted Carmel Mocha Latte at home. No need to wait for them to return, plus they are cheaper to make this way.
That means more money in my wallet for shopping sprees. Ok, ok, so maybe that’s not the point of saving money, but hey, it’s fun.
Honesty, this recipe is nothing new because I have used it on so many different recipes around here over the past few years.
But I whipped up a batch of the homemade frosting for these Salted Caramel Mocha Brownie Cups the other day, so I decided to share the frosting recipe separately. I figured after 10 years of blogging, frosting should get its own category.
How to make Salted Caramel Frosting:
Make sure your butter is soft. Set it out at least 30 minutes before you start working on the frosting recipe. I like to use unsalted butter
Beat the butter, vanilla, caramel topping, and salt until it is nice and creamy. Any mixer will work, but I prefer a stand mixer because you don’t have to hold it and stay with it while it mixes.
Add the heavy cream and powdered sugar and start beating again slowly until it is all mixed in. Once it is mixed in, go ahead and whip it on a higher setting to get it light and fluffy.
That’s it. Super simple and absolutely delicious. I don’t recommend taste testing it with a spoon because you just might not stop. It’s that good!
This buttercream frosting can be made ahead of time if needed. Cover it and refrigerate the bowl for up to 7 days. Let it come to room temperature before using it. You can also whip it for a minute or two to get the fluffy texture again.
How to use Sea Salt:
Make sure that you use a coarse ground sea salt in this recipe. Do not substitute the same amount of regular table salt because it is much finer and your frosting will definitely taste like the sea if you do this.
Sea salt measures differently than the table salt because of the larger grains. If you do not have sea salt, you can start by adding half the amount of regular salt and go from there.
Everyone does have different taste buds and opinions on how much salt to use, so add it sparingly.
More delicious salted caramel recipes that you may enjoy:
- The sauce on this Salted Caramel Kentucky Butter Cake has me drooling. It looks so moist and delicious.
- A hidden candy center makes these Salted Caramel Brownie Bites a fun treat to share at any party or event.
- The gooey center in these Salted Caramel Revel Bars will have everyone coming back for more.
- Sweet and salty lovers will enjoy this Salted Caramel Oreo Icebox Cake. It’s a great dessert for hot summer days.
Tools I used to make this Salted Caramel Frosting recipe:
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Salted Caramel Frosting recipe and video:
- 1 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 cup caramel topping
- 1 teaspoon coarse ground sea salt
- 2 Tablespoons heavy cream
- 4 1/2 - 5 cups powdered sugar
- Beat the butter, vanilla, caramel, and sea salt until very creamy.
- Add the cream and 4 1/2 cups powdered sugar and beat slowly until everything is mixed in.
- Whip the frosting on a higher setting until it is light and fluffy. If you want it a little thicker, add a little bit of additional powdered sugar.
- Pipe or spread the frosting on cupcakes, cake, or cookies.
Amount Per Serving: Calories: 366 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 16mg Sodium: 86mg Carbohydrates: 80g Fiber: 0g Sugar: 79g Protein: 0g
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