My Best Salted Caramel Buttercream Frosting is rich, fluffy, and bakery-quality with 6 simple ingredients—perfect for cakes or cupcakes.
- 1 cup (8 oz/225 g) granulated sugar
- ¼ cup (2 fl oz/60 ml) water
- ½ cup (4 fl oz/120 ml) heavy cream , warm
- ½ teaspoon salt
- 2 cups (16 oz/450 g) butter , at room temperature
- 3 cups (12 oz/345 g) powdered sugar, sifted
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In a medium, heavy bottomed saucepan, stir the granulated sugar and water together over medium-low heat until the sugar has dissolved.
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Once the mixture comes to a simmer, stop stirring and watch carefully – once the sugar turns a deep amber and starts to smell ever so slightly smoky, turn off the heat and immediately whisk in the warm cream and salt. Be careful when doing this step as the caramel will bubble and steam.
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Once the caramel stops bubbling, return to low heat and whisk until smooth. Transfer to a heatproof bowl and let cool completely, about 30 minutes. It should thicken and have a spreadable consistency.
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In the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer and large bowl) whip the butter on high speed until light and fluffy, about 5 minutes.
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With the mixer on low speed add in the cooled caramel and mix until incorporated.
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Gradually add in the powdered sugar, one spoonful at a time. Once the sugar is mixed in, turn the mixer up to high for another 2 minutes to fully aerate the frosting.
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Store in an airtight container at room temperature for up to a day, or refrigerate for up to a week. You can also freeze this frosting for up to 8 weeks.
- Watch the sugar carefully: Keep a close eye as it caramelizes. You want a dark, rich color for flavor, but be careful not to burn it—it’s literally a matter of seconds.
- Have the cream ready: Make sure your cream is hot so you can stop the cooking at the perfect moment.
- Pour with caution: Use a high-sided pot and be very careful when adding the cream. The bubbling steam can cause burns.
- Don’t let caramel cool too much: If it gets too solid, it can be difficult to incorporate into the butter. Go by texture rather than temperature.
- Softened butter is key: Ensure your butter is at the right temperature—soft enough to leave an indent when pressed, but not overly soft. This helps create a smooth, airy frosting.
- Sift powdered sugar: This removes lumps and helps make the frosting fluffier.
- Whip for lightness: Once all ingredients are combined, whip on high for two minutes to aerate the frosting and create a light, fluffy texture.