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How to Make Starbucks Ultra Caramel Frappuccino recipe - Enjoy your favorite blended beverage homemade!

Starbucks Ultra Caramel Frappuccino

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Make your favorite Starbucks Caramel Frappuccino recipe at home with just a few simple ingredients including my Signature Caramel Sauce recipe.


Hi Bold Bakers!

There are very few days when I don’t crave a frappuccino. As a Starbucks fanatic, I’m well acquainted with their endless menu of blended beverages and have even made some of my own Starbucks copycat recipes. After the success of my Homemade Starbucks Frappuccinos and Starbucks Secret Menu Frappuccinos, I have been inundated with requests for a classic Caramel Frappuccino. Lo and behold, Starbucks just released their new Ultra Caramel Frappuccino so I’m here to boldly conquer their newest addition.

What is a Frappuccino?

A frappuccino, trademarked by Starbucks, is a blended drink that’s perfect for hot summer days…or if you’re like me, all 365 days of the year. They commonly have a coffee or cream base that’s blended with ice and topped with a generous dollop of whipped cream. Frappuccinos can also be called frappes. These beloved drinks may come with less-than-beloved ingredients such as rich, complex syrups. My homemade recipes use ingredients you can easily find in your cupboard.

Homemade Starbucks Caramel Frappuccino

The Ultra Caramel Frappuccino and Cold Brew Mocha Whipped Cream

The Ultra Caramel Frappuccino goes heavy handed on the caramel and for a good reason. As you may have guessed from my Best Ever Blondies, I have an insatiable fondness for caramel. It is no wonder that I love a good Caramel Frappuccino. The Ultra Caramel Frappuccino includes five layers packed with sweet white chocolate, mocha cold brew, whipped cream, caramel sauce, blended caramel coffee, more cold brew whipped cream and a final layer of caramel sauce.

Salted Caramel, Sauce, Gemma Stafford, Bigger Bolder Baking, Recipe

Creating the Caramel Sauce

Let’s start with the main event. This Frappuccino has an amazing caramel flavor, and it is simple to make my Signature Caramel Sauce to boot. In a medium heavy-bottomed saucepan, heat the water and sugar over medium heat. Whisk constantly until the sugar has dissolved and the mixture starts to bubble, then turn the heat to high and bring to a boil. Once boiling, you can stop stirring and watch as your mixture transforms into a beautiful amber color – taking somewhere between 8-12 minutes. Once you’ve achieved that pretty gold color, carefully and slowly whisk in the heavy cream and the mixture will bubble. Mix in the butter, one cube at a time until everything is incorporated then remove your pan from the heat. Now you have my signature caramel recipe for a truly Ultra Caramel Frappuccino.

Get more Starbucks Copycat recipes:

4.71 from 37 votes
How to Make Starbucks Ultra Caramel Frappuccino recipe - Enjoy your favorite blended beverage homemade!
Starbucks Ultra Caramel Frappuccino
Prep Time
10 mins
Total Time
10 mins
 

Make your favorite Starbucks Caramel Frappuccino recipe at home with just a few simple ingredients including my Signature Caramel Sauce recipe. 

Course: Drinks
Cuisine: American
Servings: 2
Author: Gemma Stafford
Ingredients
  • 1/2 cup (4floz/115ml) milk
  • 1/2 cup (4floz/115ml) strongly brewed coffee
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons caramel sauce
  • 14 ice cubes
Cold Brew Mocha Whipped Cream
  • 1/2 cup (4floz/115ml) heavy whipping cream
  • 1/4 cup cup (1 1/2/43g) white chocolate , melted
  • 2 tablespoons strongly brewed coffee
  • 1 tablespoon caramel sauce
Instructions
Mocha Whipped Cream
  1. Using a hand mixer or stand mixer whip the cream until soft peaks form.

  2. Add in the melted white chocolate, coffee and caramel sauce and continue mixing until stiff peaks form. Taste and transfer to a piping bag fitted with a large piping nozzle and place in the fridge until needed. 

Caramel Frappuccino
  1. In a high power blender, combine milk, sugar, coffee, caramel sauce, vanilla and ice cubes. Blend on a high speed until thick and smooth.

Assembling the Ultra Caramel Frappucino
  1. In a large glass pipe a big swirl of the mocha whipped cream.

  2. Drizzle in about 1/2 tablespoon caramel sauce over the cream. 

  3. Pour over the Frappucino mix until it almost reaches the top of the glass. 

  4. Pipe another big swirl of mocha cream on top followed by even more caramel sauce. Grab a straw and enjoy!!

Watch the Recipe Video!

Recipe Notes

Add more ice cubes if you wants the caramel frappacino thicker.

My caramel sauce includes salt. Feel free to leave that out if you wish, however it does work well with the caramel. 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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50 Comments

Write a Comment and Review

  1. Fergie Queen on April 21, 2019 at 1:01 am

    WOW.. SO DELICIOUS
    THANK YOU GEMMA!

    • Gemma Stafford on April 21, 2019 at 2:55 am

      Thank you Fergie, I am happy when you are happy,
      Gemma 🙂

  2. Lizzie on March 4, 2019 at 6:16 pm

    Hey Gemma, My name is Lizzie I am 12 years old. I love your videos and for the Frappuccino, for the Mocah whipped cream is it okay if I leave out the white cream. Is it okay if I just out in the heavy cream, coffee, and caramel sauce?

    • Gemma Stafford on March 5, 2019 at 12:20 pm

      Hi, yes that will work. Enjoy!

  3. Dawn Delo on February 24, 2019 at 12:55 pm

    Hi Gemma! “HELP” I really hope you get this & I get your response. I’m not good at mixing things. When I mixed the heavy whipping cream, it formed peaks & I stopped. All good! When I put in the 1/4 c white choc, 2 Tbsp coffee & 1 Tbsp caramel sauce all heck broke loose. It was like the melted chocolate hardened up & when I stopped whipping everything, it was all just chunky & liquidy. I don’t even know where the liquid came from? I used the amount of coffee like you said. Can you please tell me what I’m doing wrong. I have a picture of it but I don’t know how to send it. Sho can you please figure out what I’m doing wrong then help me. The Ultra Caramel is my all time favorite drink & I’d want nothing more the to be able to save money & make it myself. I hope you can help & I’m sorry this is sho long! You’re the best!

    • Gemma Stafford on February 27, 2019 at 5:41 am

      Hi Dawn,
      I am thinking it is your cream! The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. I have a feeling that this is what you have. When you add an ingredient to this it separates and behaves as you describe.
      I do not know which creams are dairy cream in India. Amrit seems to be one, and Amul too I think, but I am not sure. Your store manager should be able to advise you.
      In Dubai I am told PUCK whipping cream is very good. (Puck Cream Pure and Natural is described as plain flavored Danish cream. It contains fresh cream from cow’s milk, butterfat (minimum 23 percent), vegetable thickeners (soybean oil, sodium alginate, and locust bean gum), and salt. The product is solely preserved by sterilization.) not for ice cream!
      I hope this makes sense to you, please let me know if I got it wrong,
      Gemma 🙂

  4. Clay on December 28, 2018 at 5:47 pm

    Is the white Chocolate nessacery

    • Gemma Stafford on December 30, 2018 at 8:59 pm

      If you like you can leave it out but i really like the flavor it adds.

  5. Aakiddy on November 30, 2018 at 8:43 pm

    Gemma you are an angel I’m elevan and I’m not that good at baking but since this recipe is so easy you cant mess it up “I THINK I JUST SAVED A FORTUNE!”
    Thanks so much.
    Btw I’m also irish.

    • Gemma Stafford on December 1, 2018 at 2:56 am

      I think you are an Irish angel!
      11 years old and already in the kitchen, just as I was. Well done you, and to the adult in your house who allows you to get at the cooker.
      Thank you for being here with us,
      Gemma 🙂

  6. Ray on October 11, 2018 at 10:45 am

    How many cups is 14 cubes?

    • Gemma Stafford on October 15, 2018 at 6:47 am

      Hi Ray,
      I am a little confused! It is 14 cubes of ice, not normally measured in cups. You would struggle to break up a cup of ice!
      Hope this helps!
      Gemma 🙂

    • CookMal on November 3, 2018 at 6:21 am

      Cubes as in individual ice pieces, not a type of measurement.

  7. Bob Jacky on September 22, 2018 at 11:53 am

    Can you use ground coffee

    • Gemma Stafford on September 23, 2018 at 4:56 am

      Hi Bob,
      Not so much, unless you make it up as a strung coffee, like an Espresso. You need 4ozs or so, so it needs to be strong to hold up its head with the other ingredients. Otherwise, go for it!
      Gemma 🙂

  8. Sweetie on August 28, 2018 at 12:55 pm

    How did u make strong brew coffee. I don’t have a coffee machine.

    • Gemma Stafford on August 29, 2018 at 9:39 pm

      You can buy instant coffee granules. That will work well.

      Best,
      Gemma.

  9. Jennifer on August 6, 2018 at 7:35 pm

    Hi Gemma,
    If you don’t have a piping bag could you leave the cold brew whipped cream in a bowl to cool in the fridge? Also, will the caramel sauce harden as it cools or stay liquid? How should I store the remainingsauce?

    • Gemma Stafford on August 8, 2018 at 9:27 am

      Hi! Great questions! You can leave the cold brew whipped cream in the fridge. In regard to the caramel, it will not harden when cold. You can store it in an airtight jar or container in the fridge for up to 3 weeks. Enjoy!

  10. Karie King on August 4, 2018 at 5:54 am

    Do you make your cold brew coffee? If so, I’d live the recipe! We are going broke buying Stok cold brew coffee at $5/49 oz!
    I love your videos! You have inspired me to make my own vanilla, orange, lime, lemon extracts!
    Thank you!

    • Gemma Stafford on August 5, 2018 at 4:48 am

      Hi Karie,
      Cold brew coffee is not a big challenge to make at home. Choose your favorite coffee.
      Take one portion of coffee, and about 8 times the amount of water. So, 1/4 cup of fresh ground coffee, to 2 cups of cold water. If you have a coffee press you can do it right in there. Stir well and refrigerate overnight or longer. Do not stir again before you use the press to push down the grounds, strain through muslin, or a paper towel/coffee filter, into a clean container and away you go!
      Gemma 🙂

  11. Ava Gurrola on July 25, 2018 at 6:39 pm

    Hey! I’m an eleven year old baker who has found a new obsession for Starbucks frappes! I might have done it right but no matter how much I blend it it still tastes like unappetizing vanilla Extract. It is still great and I really liked making and eating the whipped cream. A lot cheaper than Starbucks and tastes good too. I will be looking out for more of your recipes!

    • Gemma Stafford on July 28, 2018 at 12:47 pm

      Hi Ava,
      it is so good to have you here with us, it is a lovely age to start in the kitchen, you will learn a lot, practice makes perfect.
      Did you use my caramel sauce in this recipe? (https://www.biggerbolderbaking.com/salted-caramel-sauce/). you should taste this, but you can of course add more if you wish.
      thank you for being here with us,
      Gemma 🙂

  12. Pari on July 20, 2018 at 6:26 am

    Hi Gemma,
    I tried the recipe and it was perfect. I also made caramel sauce and that’s really very very good. I still have it in my fridge. Thanks alot. Iam surely gonna try other stuff.
    Thanks.

    • Gemma Stafford on July 20, 2018 at 7:59 am

      Hi Pari,
      Thank you for being in touch. I am delighted that you have started to try the recipes, good for you, and very well done,
      Gemma 🙂

  13. Dawn Finley on July 14, 2018 at 3:15 am

    I just made these last night for my kids and niece and nephew. They loved it! It tasted so like the store bought version at a fraction of the cost. Plus we served the caramel sauce on ice cream and it was heavenly! Thanks for a great recipe!

    • Gemma Stafford on July 14, 2018 at 3:20 am

      Hi Dawn,
      So good to have you using these recipes. Thank you for this kind review, I am happy that your family are enjoying it.
      Gemma 🙂

  14. Jason on July 13, 2018 at 10:49 am

    Hey Gemma are there any of these ingredients you could just buy? Lol I’m a lazy high school student that would make these on a daily and I’d rather buy them 😛

    • Gemma Stafford on July 14, 2018 at 3:06 am

      Haha! Jason, I am shocked!
      A lazy high school student, with enough money to buy this every day, sounds like an oxymoron! I bet you are not as lazy as you say 😉
      The ingredients are readily available, go on, try it!
      Gemma 🙂

  15. Crystal on July 11, 2018 at 11:34 am

    Thank you☺️🙏 sorry I had to post again, reply button wasn’t working 😬

  16. Mila on July 10, 2018 at 11:22 am

    Hi Gemma, can you please show us how to make the latest craze stretchy ice cream?

    • Gemma Stafford on July 10, 2018 at 7:26 pm

      What???? Whats stretchy ice cream? oh man I haven’t heard of it. I’m going to look it up.

      Thanks for the heads up 🙂
      Gemma.

  17. Crystal Harrington on July 10, 2018 at 8:42 am

    My husband orders this without coffee, only the coffee whip is in/on it. I know it’s cream based. Any suggestions on how to do this? I’d love to be able to make it the way he likes it😬

    • Gemma Stafford on July 10, 2018 at 9:14 pm

      Hi Crystal,

      feel free to leave the coffee out of the cream and just add in the caramel and white chocolate. It will still be really good.

      I’m not sure if I answered your question?
      Best,
      Gemma.

  18. Gita Andari on July 9, 2018 at 5:26 am

    Hi Gemma!
    I have always loved watching your videos.
    For this recipe, how do you actually make the liquid coffee? Like how many spoons of coffee and how much water needed? Thanks and lots of love from Indonesia😘

    • Gemma Stafford on July 9, 2018 at 9:25 pm

      Hi Gita,

      Thank you so much, I’m delighted you like my videos. so I use coffee granules to make coffee for baking with and I use 1 large teaspoon of granules per 1 cup (8oz) of water.

      Hope this helps,
      Gemma.

  19. Laimoona Lime on July 8, 2018 at 6:08 am

    Hey, Gemma! Is the caramel frappuccino good without the mocha whipped cream?

    • Gemma Stafford on July 8, 2018 at 2:18 pm

      Oh yeah it absolutely is. The cream is just an added extra. It’s still good.

  20. ymar on July 6, 2018 at 8:13 pm

    Sorry Gemma, but I keep getting an error message when I try the link for your Signature Caramel Sauce. Too bad because that’s the part of the post that I most wanted to see.

  21. Alpin on July 6, 2018 at 3:35 pm

    Hi Gemma!
    It’s good to see a new Starbucks recipe, thanks!
    How long can we keep the mocha whipped cream?
    And do you have any tips for where to keep it?

    • Gemma Stafford on July 8, 2018 at 5:59 pm

      Hi Alpin,

      Keep it for 48 hours in the fridge. I had some left over so I ate it on another dessert 🙂

      Gemma.

  22. Margaret Sawyer on July 6, 2018 at 10:43 am

    Thanks showing us how to make ultra camel frappe coffee,that my favorite. Will definitely save money , I love u watch your recipe their so easy to make , thanks again

    • Gemma Stafford on July 7, 2018 at 10:09 am

      I’m delighted you enjoyed my Caramel Frappuccino recipe, Margaret! Have you seen my other Starbucks Frappuccinos?

  23. Denise on July 6, 2018 at 5:55 am

    This drink looks and sounds delicious. I don’t go to Starbucks very often but will definitely will try this one. Thanks for all the hard work

    • Gemma Stafford on July 7, 2018 at 10:11 am

      I hope you give my recipe a go, Denise! 🙂

  24. Shirley Bruce on July 6, 2018 at 4:34 am

    Like the Starbucks Ultra Carsmel Frappuccino; need to give amounts for ingredients for the caramel

    • Gemma Stafford on July 7, 2018 at 10:11 am

      Hi Shirley! The link to my Salted Caramel recipe is in the recipe box and you can get the direct link here: https://www.biggerbolderbaking.com/salted-caramel-sauce/. I hope you enjoy! 🙂

      • Lizzie on March 4, 2019 at 6:10 pm

        Hey Gemma I am 12 years old I love your videos. For the Mocha whipped cream do I have to use the white choclet or can I just do the heavy cream, coffee, and caramel sauce.

        • Gemma Stafford on March 5, 2019 at 4:41 pm

          Hi, yes i suggest using heavy cream for this.

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