One of the most popular recipes on my site is my favorite whipped 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!
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Yield:
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PinIngredients
- 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
- Using a paddle beater, beat softened butter and caramel sauce on medium speed for about 3 minutes.
- Add sifted confectioner’s sugar and stir on low until incorporated.
- Add vanilla extract and 3 tablespoons of heavy cream. Beat on medium-high for 3 minutes, stopping to scrape the sides once or twice.
- If a thinner frosting is desired, add additional heavy cream 1 tablespoon at a time until desired consistency is reached.
The image above pairs this caramel frosting with my Fresh Honeycrisp Apple Cake, for a seasonal treat that’s worth waiting for!
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Tovah says
September 8, 2017 at 10:01 pmI tried making this caramel frosting tonight and unfortunately it did not go well :( I followed the directions but it
was so sticky and it never turned into a creamy, spreadable frosting. I kept beating it thinking eventually it would come together, but it never did. i also only used about 1/2 the sugar and it was sickeningly sweet. Very disappointed and not sure what went wrong.
Tara @ Unsophisticook says
September 9, 2017 at 8:59 amHi Tovah — I’m sorry to hear that it didn’t work out for you. Did you make your own caramel or use a store-bought version? Also, you definitely need to add all of the confectioners sugar to get the proper consistency.
Cheri says
January 29, 2015 at 9:25 pmToday I ran across your buttercream frosting recipe. It really was fabulous. The best I’ve ever made!!! And my granddaughter thought it was great too (I used it to frost her #10 Bday cupcakes)!
I’ve always used the same ingredients, yet the result was much less rewarding. I think your 3 minute technique of beating the butter first and then the frosting at the end does something great!!! Also, sifting the powdered sugar surly adds to the success. So thanks so much!!! I will definitely be making this and the variations in the future!!!
Tara @ Unsophisticook says
February 1, 2015 at 9:02 pmSo happy to hear that, Cheri!
Thais says
September 20, 2014 at 4:46 pmHi, I am thinking of using this for my baby girls birthday party cake. Is the frosting really yellow though?
Tara @ Unsophisticook says
September 21, 2014 at 10:14 pmThais, it won’t be a pure, bright white frosting, but it won’t be bright yellow either — just a pale off white.
Wolfgirlmae says
September 12, 2014 at 3:05 amHello! 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.
Natalie says
March 29, 2014 at 3:59 pmThis 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:)
Tara @ Unsophisticook says
March 30, 2014 at 11:22 amHi 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!
Natalie says
April 19, 2014 at 12:07 pmTara – Thank you! It worked perfectly. The cupcakes paired with your frosting were a complete hit at the party!
Tara @ Unsophisticook says
April 19, 2014 at 9:00 pmSo glad to hear it, Natalie!
Cindy says
October 24, 2013 at 12:09 pmWOW! Yum! That picture made my mouth water! Can’t wait for the coming apple cake recipe to go with the caramel frosting.