The one and only recipe you’ll ever need for Salted Caramel Frosting. This recipe is perfectly balanced, incredibly delicious and can be used for just about everything! I make my buttercream frosting with sweet dulce de leche caramel, which is a richer and thicker version of caramel than regular caramel sauce. The dulce de leche makes this recipe very flavorful! Dulce de leche is simply cooked condensed milk. Although you can make your own, I recommend purchasing it already premade from your local grocery store. You can also use my home-made caramel sauce for this recipe; get the link down below!
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This caramel frosting recipe will frost an 8-inch cake, or 24 cupcakes. It goes well with vanilla and chocolate cake, or even as a filling for macarons! I get lots of questions about my choice to use unsalted butter, then add salt to the recipe. Using unsalted butter gives you more control over the amount of saltiness in the recipe. You can adjust it much easier if you add it yourself.
I used this caramel frosting for cake creations like my ‘Almond Roca Cake’. Get the recipe here: https://tatyanaseverydayfood.com/recipe-items/almond-roca-cake/
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Don’t have dulce de leche? You can use my home-made caramel sauce for this recipe, too! Just place the caramel into the refrigerator to set overnight, then use in this recipe! Get the recipe: http://tatyanaseverydayfood.com/recipe-items/caramel-sauce/