Oct 23

To Die For Caramel Buttercream Frosting

Caramel Frosting

One of the most popular recipes on my site is my favorite buttercream frosting recipe, and I often get emails asking whether it can be turned into a chocolate buttercream, caramel buttercream, cream cheese buttercream, etc. So I figured it's time to start sharing some variations with you all, starting with this to die for caramel frosting recipe!

This delicious caramel frosting is very similar to the basic buttercream recipe, only it uses less butter and replaces it with the easy homemade caramel sauce I shared recently. The end result is a sinfully decadent caramel frosting that's minus the numerous artificial flavorings and preservatives found in store bought frostings.

It's the perfect way to top off your favorite cake or cupcakes!

Caramel Frosting

Yield: 3 cups

Caramel Frosting

Ingredients:

  • 1/2 cup salted butter (1 stick), softened
  • 1/2 cup homemade caramel sauce
  • 4 cups confectioner's sugar, sifted
  • 1 tablespoon pure vanilla extract
  • 3-5 tablespoons heavy cream

Instructions:

  1. Using a paddle beater, beat softened butter and caramel sauce on medium speed for about 3 minutes.
  2. Add sifted confectioner's sugar and stir on low until incorporated.
  3. Add vanilla extract and 3 tablespoons of heavy cream. Beat on medium-high for 3 minutes, stopping to scrape the sides once or twice.
  4. If a thinner frosting is desired, add additional heavy cream 1 tablespoon at a time until desired consistency is reached.

http://unsophisticook.com/caramel-frosting/



The image above pairs this caramel frosting with my Fresh Honeycrisp Apple Cake, for a seasonal treat that's worth waiting for!

by Tara | 6 comments

{ 6 comments… read them below or add one }

Cindy October 24, 2013 at 12:09 pm

WOW! Yum! That picture made my mouth water! Can’t wait for the coming apple cake recipe to go with the caramel frosting.

Reply

Natalie March 29, 2014 at 3:59 pm

This sounds/looks delicious! I plan on using this recipe to frost banana cupcakes for my son’s birthday party. (And, also, your original buttercream recipe for the cake!!) I see in the original caramel sauce recipe you’ve made 5 jars. Do you think I would be able to make only one jar of your sauce, using the same method?

Your reply will be completely appreciated!! Thanks:)

Reply

Tara March 30, 2014 at 11:22 am

Hi Natalie! This would be amazing on banana cupcakes. I don’t see any reason why you couldn’t just make a single jar. You’ll probably just want to keep a close eye on it, as it may cook faster with only one. Enjoy!

Reply

Natalie April 19, 2014 at 12:07 pm

Tara – Thank you! It worked perfectly. The cupcakes paired with your frosting were a complete hit at the party!

Reply

Tara April 19, 2014 at 9:00 pm

So glad to hear it, Natalie!

Reply

Wolfgirlmae September 12, 2014 at 3:05 am

Hello! This recipe sounds really yummy, I’m actually going to prep the caramel sauce tomorow. Was wondering if there’s any way I could cut down the amount of confectioners sugar though? That usually makes frosting a little too sweet for my taste.

Reply

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