Caramel Buttercream Frosting
A deliciously sweet and creamy caramel American buttercream frosting with store-bought caramel.
Servings: 10 servings
Calories: 155kcal
Equipment
- Mixing bowl medium
- Hand mixer optional
Ingredients
- 115 g unsalted butter room temp.
- 150 g powdered icing sugar
- 65 g caramel sauce
- ¼ teaspoon salt optional
Instructions
- Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
- Sieve half of the powdered icing sugar into the butter and beat until combined, then repeat this with the remaining half of powdered icing sugar.
- Add in the caramel and salt (if using), mixing until only just smooth. Use to frost your cupcakes, cakes, brownies, etc. and enjoy!
Notes
Storage: Keep caramel buttercream in an airtight container in the fridge for up to 4 days.
Freezing: You can freeze your caramel buttercream in an airtight container for up to 3 months. Defrost and re-beat before use.
Amounts:
- This recipe makes enough to frost roughly 10 cupcakes (regular size).
- To frost a round 3-layer cake fully (top, outside and between layers), double the recipe for 6-inch cake or triple it for 8-inch cake.
- Use the thick store-bought caramel sauce that usually comes in a tin or jar, like Carnation brand caramel. The squeezy kind will give you a thinner frosting.
- Make salted caramel frosting by beating in ¼ teaspoon of sea salt as the final step in the recipe.
- For creamy caramel frosting, beat your butter until it’s pale, light and fluffy first.
- Swap caramel for other thick sweet sauces such as dulce de leche, fudge, butterscotch or toffee.
Nutrition
Calories: 155kcal | Carbohydrates: 19g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 82mg | Potassium: 7mg | Sugar: 18g | Vitamin A: 293IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg