Creamy, fluffy and versatile, this frosting embraces everything we love about caramel.
Caramel has to be one of those flavors that everyone loves. Rich, creamy and flavorful, it goes with almost everything: chocolate, nuts, over ice cream, for dipping fruit, in cheesecakes … the possibilities are endless. When you add it to a simple buttercream frosting, you elevate anything you want to frost to the level of heavenly treat.
This Caramel Buttercream Frosting is an easy-to-make from-scratch recipe that tastes amazing on all your favorite dessert creations. It’s a buttercream that requires only a few pantry staples: unsalted butter, confectioners’ sugar, milk, and vanilla extract. It whips up in minutes, and is perfect for decorating and pipping, slathered on layered cakes or piped on cupcakes, cookies, brownies – you name it.
Why make your own caramel?
You can make this Caramel Buttercream Frosting with store-bought caramel sauce as a short cut, but making the caramel yourself is quite easy if you pay careful attention, and the flavor will be so much nicer. Plus, you’ll be sure there are no artificial flavorings, coloring, or preservatives.
It’s important to keep an eye on the caramel while it’s boiling, and do not stir as it boils because stirring encourages crystallization. For a variation, add a teaspoon of sea salt to create a salted caramel buttercream. You can use cream or milk in the recipe, just use the right amount.
Ingredients
- 1 cup packed brown sugar
- 1/2 cup salted butter cubed
- 1/4 cup whole milk
- 2 1/2 to 3 cups powdered sugar sifted
- 1 teaspoon pure vanilla extract optional for enhanced flavor
How to Make Caramel Buttercream Frosting
Step 1: In a heavy-bottomed saucepan, combine 1 cup packed brown sugar, 1/2 cup cubed salted butter, and 1/4 cup whole milk.
Step 2: Place the saucepan over low heat and stir gently. You need patience to avoid a grainy texture. Once the butter has fully melted, continue stirring for about 1 minute.
Step 3: Increase the heat to medium and allow to come to a gentle boil. From this point, do not stir. Let it cook until it reaches 230°F on a candy thermometer (3 to 6 minutes).
Step 4: Remove the saucepan from the heat and pour the caramel into a bowl. Let it cool to room temperature. It will thicken and may appear a bit grainy, it is perfectly fine.
Step 5: Once cooled, transfer the caramel to a large mixing bowl. Add 2 1/2 cups of sifted powdered sugar gradually, mixing until the frosting is smooth. If you’re adding vanilla extract, mix it in now.
FAQs & Tips
This Caramel Buttercream Frosting is perfect for making ahead, and you can even double or triple the recipe to use later. Place it in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months. To use after storing, bring the frosting to room temperature and whip it again to make it fluffy and spreadable.
It makes enough to frost 10 large cupcakes or a 9-inch layered cake.
Once the sugar mixture is boiling, do not stir it to avoid crystallization. If it does crystallize, adding a little corn syrup is a quick solution. If it still appears grainy, place the saucepan back on the stove and stir over medium-low heat until it is smooth. Watch it carefully so it doesn’t burn!
If your frosting is too thin, try thickening it with more powdered sugar, adding a little at a time to reach the consistency you need, or put it in the fridge for a few minutes. If too thick, add milk a teaspoon at a time.
Frosting has a thicker, fluffy consistency and is used to coat all sections of a cake or pipping over cupcakes. Icing is much thinner and more commonly used for glazing and decorating baked goods.
If you don’t have a thermometer, watch for the sauce to become a deep amber color and for bubbles to cover the surface.
Serving Suggestions
Swap out this Caramel Buttercream Frosting for the one in recipes like Simple Vanilla Cupcakes, Chocolate Cake, or Brownies.
Easy Caramel Buttercream Frosting
Ingredients
- 1 cup packed brown sugar
- 1/2 cup salted butter cubed
- 1/4 cup whole milk
- 2 1/2 to 3 cups powdered sugar sifted
- 1 teaspoon pure vanilla extract optional for enhanced flavor
Instructions
- In a heavy-bottomed saucepan, combine 1 cup packed brown sugar, 1/2 cup cubed salted butter, and 1/4 cup whole milk.
- Place the saucepan over low heat and stir gently. You need patience to avoid a grainy texture. Once the butter has fully melted, continue stirring for about 1 minute.
- Increase the heat to medium and allow to come to a gentle boil. From this point, do not stir. Let it cook until it reaches 230°F on a candy thermometer (3 to 6 minutes).
- Remove the saucepan from the heat and pour the caramel into a bowl. Let it cool to room temperature. It will thicken and may appear a bit grainy, it is perfectly fine.
- Once cooled, transfer the caramel to a large mixing bowl. Add 2 1/2 cups of sifted powdered sugar gradually, mixing until the frosting is smooth. If you’re adding vanilla extract, mix it in now.
Nutrition
