If you are a salted caramel fan, then this frosting will be your new favorite. This salted caramel buttercream frosting is made with sugar, cream, butter, confectioners sugar, salt. This is super easy to make, the frosting is so stable to pipe over cakes, cupcakes or even cookies.
Caramel Buttercream Frosting Recipe
Remember my whipped salted caramel frosting, The frosting which I used for my viral chocolate caramel cake. That frosting is really complicated one. It is quite hard to get it right if you don't follow the steps properly.
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So I wanted to make another caramel frosting which is easy to make, even kids and beginners can make. This is my caramel buttercream frosting. I used it to frost my eggless vanilla cupcakes.
About Caramel Buttercream Frosting
Caramel buttercream frosting is also known as caramel buttercream icing or salted caramel buttercream. it is made with butter, sugar, confectioners sugar, cream and salt.
There are two steps involved in making this frosting. you need to make the salted caramel sauce and then the frosting. I suggest you to make the caramel sauce the day before so it sets and chills in the fridge. It should be thick and set when you add into the frosting.
I used granulated sugar to make this caramel. You can take the caramel to which ever dark you like. Once caramel is formed add butter, cream and salt to make thick caramel sauce. Make sure to cool them completely before using.
The next important step is the whipping. You can use an electric mixer or stand mixer for this. You need to whip the whole frosting for at least 15 to 20 minutes to get the right creamy texture. So don't skip that, take you time to do it.
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Ingredients
- Sugar - I used granulated sugar to make this caramel. You can take the caramel to which ever dark you like.
- Butter - use high quality butter for better taste in the caramel. Since I am adding salt, I like to use unsalted butter.
- Cream - And regarding the cream, use the thick part of Amul whipping cream which you find in India.
- Salt - never skip a good pinch of salt. Taste the caramel and adjust the salt.Sometimes you might need to add more salt.
- Butter - for making buttercream, you have to use softened unsalted butter. Salted butter will make the frosting so salty.
- Confectioners sugar - icing sugar or powdered sugar is used in the frosting. You can sieve them to remove any lumps.
Step by Step Pictures
Salted Caramel Sauce
1)Start by making the salted caramel sauce, since they have to cool in the fridge. Take sugar in a pan and place it on medium high heat.
2)Let it heat so the sugar starts to caramel around the sides.
3)Once the edges starts to caramelise, swirl the pan gently so the sugar caramel moves around and starts to melt. Keep swirling the pan and place it back on heat, this way all the sugar will melt smoothly. Once sugar is melted completely, you will see it turning light amber colour.
4)Now keep it on heat and let the sugar darken. It will get into deep caramel like colour.
5)At this point add the butter and mix gently so the butter and caramel mixes together.
6)Pour in the cream and mix gently so everything combines and form into a smooth caramel.
7)If the sugar is slightly lumpy after adding cream, place pan on low heat and mix gently until all the sugar melts completely. At this point, add in salt and mix well.
8)Your salted caramel sauce is ready.
9)Pour this in a heat safe bowl or jar and store in fridge for upto a week.
10)The sauce will thicken and get butter like as it cools in the fridge.
Make Caramel Buttercream
11)Now to make the buttercream frosting. Take softened butter in a stand mixer bowl.
12)Add in ¼ of the icing sugar and start whipping the butter and sugar.
13) Whip this on high speed for 5 minutes until it gets light and airy. Now add in another ¼ cup of icing sugar and whip again for 5 more minutes. It will get so light and creamy.
14)Add in the cooled thick salted caramel and whip again for another 2 more minutes.
15)Once that is mixed, add the remaining ¼ of the icing sugar and whip again.
16)Finally add in the last ¼ of icing sugar and whip on high speed for 5 more minutes. Scrape the sides of the bowl using a spatula every now and then. Now the mixture will be thick, creamy and fluffy.
17)You can store this in fridge until ready to use. Or keep in fridge for 15 minutes so it sets slightly.
18)Now fill a piping bag with this frosting and use it to decorate cupcakes or cakes.
19)Perfect stable caramel buttercream frosting is ready.
Expert Tips
About Salted Caramel Sauce - The colour of the salted caramel sauce is what determine the colour of the frosting. So take the sugar until deeply caramelised for better flavour and colour.
Cool Completely - You have to let the salted caramel chill completely before adding into the butter. Else the whole frosting will melt. I recommend making the salted caramel sauce the day before for ease.
Take your time for Whipping - you have to whip butter and icing sugar with the caramel sauce for really long time. This whipping is what creates the fluffy and light texture.
Storage - you can store the buttercream frosting in fridge upto 10 days. Remove it from fridge 30 minutes before using. Give one final whip using hand blender to make it creamy again and use.
Serving - you can use this for icing cakes, piping over cupcakes and spreading over cookies.
FAQ
Q: Can I use store bought salted caramel sauce?
Yes you can use store bought caramel sauce in this recipe. You will be needing around ½ cup of salted caramel sauce.
Q: Can I make this frosting without stand mixer?
You can use hand mixer instead of stand mixer for making butter. But you cannot make this using regular whisk as it needs lots of whipping.
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Caramel Buttercream Frosting Recipe
Equipment
Ingredients
For Caramel Sauce
- ½ cup Granulated sugar 100 grams
- 60 ml Cream
- 40 grams Unsalted Butter
- 1 teaspoon Salt
For Frosting
- 150 grams Unsalted Butter
- 400 grams Confectioners Sugar Icing sugar
Instructions
- Start by making the salted caramel sauce, since they have to cool in the fridge. Take sugar in a pan and place it on medium high heat. Let it heat so the sugar starts to caramel around the sides. Once the edges starts to caramelise, swirl the pan gently so the sugar caramel moves around and starts to melt.
- Keep swirling the pan and place it back on heat, this way all the sugar will melt smoothly. Once sugar is melted completely, you will see it turning light amber colour.
- Now keep it on heat and let the sugar darken. It will get into deep caramel like colour. At this point add the butter and mix gently so the butter and caramel mixes together.
- Pour in the cream and mix gently so everything combines and form into a smooth caramel. If the sugar is slightly lumpy after adding cream, place pan on low heat and mix gently until all the sugar melts completely. At this point, add in salt and mix well. Your salted caramel sauce is ready.
- Pour this in a heat safe bowl or jar and store in fridge for upto a week. The sauce will thicken and get butter like as it cools in the fridge.
- Now to make the buttercream frosting. Take softened butter in a stand mixer bowl. Add in ¼ of the icing sugar and start whipping the butter and sugar. Whip this on high speed for 5 minutes until it gets light and airy.
- Now add in another ¼ cup of icing sugar and whip again for 5 more minutes. It will get so light and creamy.
- Add in the cooled thick salted caramel and whip again for another 2 more minutes. Once that is mixed, add the remaining ¼ of the icing sugar and whip again.
- Finally add in the last ¼ of icing sugar and whip on high speed for 5 more minutes. Scrape the sides of the bowl using a spatula every now and then. Now the mixture will be thick, creamy and fluffy.
- You can store this in fridge until ready to use. Or keep in fridge for 15 minutes so it sets slightly. Now fill a piping bag with this frosting and use it to decorate cupcakes or cakes.
- Enjoy.
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