Easy Salted Caramel Frosting for Cakes & Cupcakes

Dolce Flav

Rated 5.0 stars by 1 users

Author:

Dolce Flav

Servings

12

Prep Time

10 minutes

Cook Time

5 minutes

This easy salted caramel frosting is rich, fluffy, and perfectly sweet with a buttery caramel depth that comes from homemade caramel and a boost of caramel extract. Start by melting butter and caramel together, then beat it into powdered sugar with a splash of cream to achieve a smooth, pipeable consistency. The result is a creamy, bakery-style salted caramel buttercream that pairs beautifully with vanilla cakes, chocolate cupcakes, apple spice cakes, brownies, and more. It’s quick to make, spreads easily, and elevates any dessert with a sweet-salted caramel finish.

Ingredients

½ cup unsalted butter, softened
½ cup caramel sauce (homemade or store-bought)
1 teaspoon caramel extract
½ teaspoon vanilla extract
2½ cups powdered sugar, sifted
2–3 tablespoons heavy cream or milk, as needed
½ teaspoon sea salt (adjust to taste)

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Directions

Cream the Butter: In a mixing bowl, beat the softened butter on medium speed for 2 minutes until light and fluffy.
Add Caramel Sauce: Pour in the caramel sauce and beat until well incorporated and silky.
Add the Extracts: Mix in caramel extract and vanilla extract to enhance the caramel depth.
Add Powdered Sugar: Gradually add the powdered sugar, ½ cup at a time, beating well between additions.
Adjust the Consistency: Add 2–3 tablespoons of cream or milk until the frosting becomes smooth, fluffy, and easily spreadable.
Finish with Salt: Beat in the sea salt to create the perfect salted caramel flavor profile.
Frost and Serve: Use immediately to frost cakes or cupcakes, or chill for 10 minutes to firm for piping.

Recipe Note

10 Frequently Asked Questions (FAQ)

Name: Easy Salted Caramel Frosting for Cakes & Cupcakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 12
Ingredients: ½ cup unsalted butter, softened; ½ cup caramel sauce (homemade or store-bought); 1 teaspoon caramel extract; ½ teaspoon vanilla extract; 2½ cups powdered sugar, sifted; 2–3 tablespoons heavy cream or milk, as needed; ½ teaspoon sea salt (adjust to taste)

1. Can I use store-bought caramel sauce?

Yes, but thicker caramel sauces work best for frosting.

2. Do I need caramel extract?

It intensifies the caramel flavor and gives a richer, more defined taste—highly recommended.

3. Why is my frosting too soft?

Add extra powdered sugar 1–2 tablespoons at a time until it firms up.

4. Can I make this frosting ahead?

Yes. Store in the fridge up to 5 days. Re-beat after softening at room temperature.

5. Can I use salted butter?

Yes, but reduce the added salt to avoid over-salting.

6. Will this frosting pipe well?

Absolutely—it holds shape beautifully for cupcakes and borders.

7. Can I make this frosting without dairy?

Use vegan butter and coconut caramel sauce, though texture may vary.

8. Why did my frosting separate or look curdled?

Butter may have been too cold or too warm. Keep all ingredients at room temperature.

9. Can I make the caramel flavor stronger?

Add ¼–½ teaspoon more caramel extract or an extra tablespoon of caramel sauce.

10. Does this frosting crust?

Lightly, yes—making it great for decorating cupcakes and layer cakes.