Salted Caramel Buttercream Frosting
If you like a hint of savory with your sweets, then this salted caramel buttercream frosting recipe is about to become one of your new favorites. It combines an easy homemade caramel sauce (trust me, you've got this!) with a classic American buttercream recipe, and of course, a generous hint of salt. Make it to top your cakes, cupcakes, and cookies for special occasions, or for no occasion at all. There is no wrong time to enjoy buttercream.
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Salted Caramel: The Trend that keeps on Trending
Salted caramel was invented in the 1970s by French pastry chef Henri Le Roux, and its popularity has grown over the decades. By the 2000s, Food Network chefs began topping layer cakes, blondies, and cookies with crunchy salt. And in 2008, when Starbucks and Haagen Dazs jumped onto the trend, you knew it was here to stay.
Salted caramel buttercream is a versatile, perfect frosting for your favorite cake, be it pumpkin cake, chocolate cake, banana cake....or {obviously} caramel cake. The next time you are about to top those vanilla or chocolate cupcakes with regular vanilla buttercream or basic chocolate frosting, think about jazzing things up a bit with "the best caramel buttercream, ever!" (My good friend's words--not mine. Although, I have to agree with her.)
Top Tips for Mastering Caramel {& Salted Caramel Buttercream}
Making your own caramel can be intimidating, I know. It involves seemingly complicated kitchen chemistry and (even worse) a potential mess on your hands. But it's really not that hard if you just follow my detailed steps in the recipe and remember a few key tips.
- Read the recipe, first: Before you start, read through the salted caramel sauce recipe so that you know which cues you are looking for and you have everything ready (like the egg yolks in a bowl.) Preparation and organization help to make this an easy recipe.
- Watch closely: When you are boiling the syrup for the caramel recipe, make sure that you keep an eye on it, especially as it just starts to darken. It can take seconds to go from a deep amber syrup and a rich caramel flavor to a burned syrup with, well, a burned flavor. If you are at all uncertain, feel free to use a candy thermometer during the process, but I usually just go by the deep amber color and visual cues. The caramel sauce is ready when it reaches a temperature of 338/340F degrees.
- Consider cream of tartar: While cream of tartar is not necessary to make caramel sauce, I always say that it is good idea if you are new to the process. I still use it every time, just for peace of mind since I live at altitude, and things up here just work differently when it comes to baking. Cream of tartar is considered an inverting agent when it comes to sugar syrups. It is an acid that helps to prevent crystallization and keeps the sugar syrup smooth. A tiny pinch is all you need!
Ingredients and Special Equipment
Please check the recipe card at the bottom of this post for specific quantities.
Salted Caramel Buttercream Ingredients
- Granulated sugar
- Water
- Cream of tartar (optional, but helpful!): As I mention above, just a little bit of cream of tartar in your sugar syrup helps to prevent crystallization when you are boiling your caramel syrup.
- Heavy cream: You will add this to the sugar syrup after it boils.
- Large eggs: Only the egg yolks are required for this recipe. Store egg whites in an airtight container in the refrigerator for up to 5 days, or freeze them for up to one year.
- Unsalted butter: Use room temperature butter when beating the buttercream.
- Sea salt: This recipe called for a good amount of salt (vs. the typical pinch of salt) in order to make it a true salted caramel buttercream. Kosher salt or table salt can be substituted
- Confectioners' sugar / powdered sugar / icing sugar
Recommended Special Equipment
- Stand mixer fitted with the paddle attachment: Or us a hand mixer and a large mixing bowl.
- Piping bag: Optional in the event you want to pipe your buttercream vs. spreading it with a knife or offset spatula.
Step By Step Photos and Instructions
- In a medium bowl, lightly beat the eggs with a fork or a whisk.
- In a medium or small saucepan set over medium heat, stir together the sugar, water, and cream of tartar with a wooden spoon or rubber spatula, until the sugar dissolves.
3. Increase the heat to medium-high; boil the mixture until the syrup turns a deep amber color, swirling the pan occasionally, 8-10 minutes.
4. Remove the pan from the heat and carefully stir in the cream. The mixture will bubble vigorously. Stir the mixture over low heat until the caramel bits dissolve.
5. Very gradually, whisk the hot caramel into the beaten eggs. Cool the mixture for 20 minutes.
6. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer and a large bowl, beat the butter and salt at medium speed until light and fluffy. Beat in the cooled caramel.
7. Add enough of the confectioner's sugar to achieve a smooth and spreadable consistency beating at medium-high speed and stopping to scrape the sides of the bowl, as necessary. Pipe or spread the buttercream onto your cakes, cupcakes, cookies, or other treats.
Variations on Salted Caramel Buttercream
- Store-bought caramel sauce: If you don't want to make your own homemade caramel sauce, use a good quality variety from your grocery store, likely found near the ice cream. Use one cup of the caramel sauce, and don't forget the salt! You can also use a store-bought dulce de leche.
- Cream cheese salted caramel buttercream: Like many of the best frosting recipes, you can substitute half of your butter with cream cheese to make it a tangier cream cheese salted caramel buttercream.
Make Ahead and Storage Tips
- If you want to make the buttercream in advance, the best way to store it is in the refrigerator, in an airtight container, for up to one week.
- Buttercream can be frozen in an airtight container for up to one year. I like to wrap the container in plastic wrap to give it an extra layer of protection. Thaw the buttercream overnight in the refrigerator before using.
- In both cases, I recommend "rewhipping" before using to get that original fluffy salted caramel buttercream texture.
Troubleshooting your Buttercream / FAQs
See my "Top Tips" section above for questions about your caramel sauce!
How Much Buttercream Do I need for my Cake/Cupcake?
This recipe makes about 4 cups of buttercream, enough frosting to generously frost at least 24 cupcakes or a two-layer, 8 or 9 inch cake. To make enough salted caramel frosting for larger cakes with piped decorations, I would double the recipe. See storage tips, above, for any leftover.
Why Does My Buttercream have so Many Air Bubbles?
Buttercream develops air bubbles when there is too much air incorporated while mixing. This is usually due to over-mixing at high speeds or using a whisk attachment instead of a paddle attachment. To work out the air bubbles, mix your buttercream at low speed for a few extra minutes, or fold it gently by hand with a rubber spatula.
Try Some More of My Best Frostings, Glazes, and Buttercreams
Salted Caramel Buttercream Frosting
Equipment
- 1 stand mixer fitted with the paddle attachment or handheld electric mixer
- 1 medium saucepan
Ingredients
- 4 large egg yolks
- 2 cups granulated sugar
- ½ cup water
- ⅛ teaspoon cream of tartar
- 1 cup heavy cream
- 1 cup unsalted butter, room temperature
- 1 teaspoon sea salt
- 3 cups confectioners' sugar
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Instructions
- In a medium bowl, lightly beat the eggs with a fork or a whisk.
- In a medium saucepan set over medium heat, stir together the sugar, water, and cream of tartar (if using) until the sugar dissolves.
- Increase the heat to medium-high; boil the mixture until the syrup turns a deep amber color, swirling the pan occasionally, 8-10 minutes.
- Remove the pan from the heat and carefully stir in the cream. The mixture will bubble vigorously. Stir the mixture over low heat until the caramel bits dissolve.
- Very gradually, whisk the hot caramel into the beaten eggs. Cool the mixture for 20 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer and a large bowl, beat the butter and salt until light and fluffy. Beat in the cooled caramel.
- Add enough of the confectioner's sugar to achieve a smooth and spreadable consistency, beating at medium-high speed and stopping to scrape the sides of the bowl, as necessary. Pipe or spread the buttercream onto your cakes, cupcakes, cookies, or other treats.
Notes
- Buttercream can be stored in the refrigerator, tightly covered or in an airtight container, for up to one week. Bring it to room temperature and rewhip it before using.
- You can freeze the buttercream for up to two months in an airtight container. Thaw it overnight in the refrigerator before using.
