Salted Caramel Buttercream Frosting (video)
The one and only recipe you’ll ever need for Salted Caramel Buttercream Frosting. This buttercream recipe is perfectly balanced, incredibly delicious and can be used for just about everything! I make my caramel frosting with sweet dulce de leche caramel, which is a richer and thicker version of caramel than regular caramel sauce. And make sure to check out more of my ‘Back to Cake Basics’ series! This caramel frosting recipe will frost an 8-inch cake, or 24 cupcakes.
My Caramel Buttercream Video Tutorial
Watch my YouTube video recipe for step-by-step instructions for making the best caramel buttercream ! Want new recipe updates? Make sure to subscribe to my website emailing list and my YouTube channel to get a notification each time a new recipe goes live!
Ingredients for Salted Caramel Buttercream
Here are the main ingredients you’ll need for making this creamy frosting:
- Caramel or Dulce de Leche: see my next paragraph for more information about the caramel.
- Unsalted Butter: although this is a salted caramel frosting, I recommend using unsalted butter. This way, you will be able to control how salty the frosting is. Soften the butter for 30 minutes prior to using.
- Confectioner’s Sugar: use a fresh bag of sugar for best results.
- Vanilla Extract
- Salt: use a fine sea salt for flavoring the buttercream.
What Type of Caramel to Use
Salted caramel frosting is all about the caramel! I use dulce de leche for this recipe, making it really rich and flavorful. Dulce de leche is sweetened condensed milk that has been cooked in the sealed can, resulting in a thick caramel paste. Although you can make your own, I recommend purchasing it already pre-made from your local grocery store. You can also use my home-made caramel sauce for this recipe. 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/
How to Make Salted Caramel Buttercream
Here’s how I make one of my favorite buttercream frostings! It’s super easy to prepare!
- Place the softened, unsalted butter into a mixing bowl. Whisk the butter on high speed for about 5 minutes, until the butter is light and fluffy. Scrape down the sides of the mixing bowl often to get all the butter mixed well.
- Add the dulce de leche (cooked sweetened condensed milk) or caramel sauce. If necessary, increase the amount of confectioner’s sugar to thicken the frosting. Mix for about a minute until the caramel is well combined with the butter.
- Add the vanilla and salt last. Start by adding 1/4 teaspoon salt, then add more if needed. Begin adding the confectioner’s sugar 1 cup at a time, scraping down sides of mixing bowl often to get everything incorporated. Make sure to sift confectioner’s sugar before adding to avoid any clumps. After adding all sugar, whisk on high speed for 2 to 3 minutes to get frosting very fluffy.
How to Store Buttercream
If you don’t plan to use this buttercream frosting right away, you can store it for later. You can store it in the refrigerator for 1 week. Simply place it into an airtight container and into the fridge. Soften at room temperature for 1 hour, then mix again and use. You can also store it in the freezer. Transfer the buttercream into a freezer friendly container and store it for up to 1 month. Defrost the frosting in the refrigerator overnight.
Recipes to Use with Caramel Frosting
This caramel buttercream recipe is great for so many cakes and desserts! Check out so of my other recipes using this delicious frosting recipe! You’re sure to enjoy these!
- Chocolate Toffee Cupcakes – rich chocolate cake with salted caramel and toffee bit!
- Coffee Caramel Macaron Cake – a giant macaron stacked like a cake with this frosting!
- Caramel Pumpkin Cake – the best fall cake with pumpkin cake layers and homemade caramel sauce!
- Chocolate Caramel Cream Puffs – the most decadent profiteroles with caramel filling, toffee bits and gold leaf!
- Coffee Caramel Macarons – my favorite flavor! These coffee cookies are filled with caramel!
I use it for cake creations like my ‘Almond Roca Cake‘. It goes well with vanilla and chocolate cake, or even as a filling for macarons!
Share it on Pinterest!
More Recipes!
Enjoyed this delicious caramel frosting recipe? It’s part of my ‘Back to Cake Basics’ series, where I share simple cake, frosting and filling recipes you can mix and match! Check out some of my other episodes!
- Pistachio Buttercream Frosting – delicious and nutty frosting made with salted pistachios! Extra creamy and fluffy!
- Chocolate Buttercream – the BEST chocolate frosting! Extra rich and creamy, made with cocoa powder and melted dark chocolate!
- French Buttercream – the smoothest and silkiest buttercream recipe, made with egg yolks, sugar syrup and butter.
- German Buttercream – a unique and creamy frosting made with vanilla pastry cream and butter!
Supplies & Tools
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- I love my classic KitchenAid stand mixer, but this handheld mixer will also get the job done!
- A handy set of stacking glass mixing bowls – I use these for everything!
- Use this set of jumbo cake decorating tips, with these disposable pastry bags for decorating cakes!
Salted Caramel Buttercream Frosting (video)
Ingredients
- 2 cups unsalted butter
- 14 ounce can dulce de leche
- 1 teaspoon vanilla
- 1/4 – 1/2 tsp salt, adjust to flavor
- 2 to 3 cups confectioner’s sugar
Instructions
- Place softened, unsalted butter into mixing bowl. Whisk on high speed for about 5 minutes, until butter is light and fluffy. Scrape down sides of mixing bowl often to get all the butter mixed well.
- Add the dulce de leche (cooked sweetened condensed milk) or caramel sauce. If necessary, increase the amount of confectioner’s sugar to thicken the frosting. Mix for about a minute until the caramel is well combined with the butter.
- Add the vanilla and salt. Start by adding 1/4 teaspoon salt, then add more if needed. Begin adding the confectioner’s sugar 1 cup at a time, scraping down sides of mixing bowl often to get everything incorporated. Make sure to sift confectioner’s sugar before adding to avoid any clumps. After adding all sugar, whisk on high speed for 2 to 3 minutes to get frosting very fluffy.
Hi Tanya,
This looks sooooo good, I’m making a cake for this weekend and I’ll be using this frosting for sure 🙂
I really love the way u decorated the cake in the video, looks really pretty. I was wondering how u created those rustic lines? Did u use a special comb?
Hi! Thank you! 🙂 Yes, it’s a special spatula with the comb edges. You should be able to see me do it in this video recipe: https://www.youtube.com/watch?v=Al6I2UHdSs0&feature=youtu.be
Hi Tatyana,
I am trying so many of your wonderful recipes. Thank you!. Would this buttercream be OK use on your Coffee Caramel Cake with Grenache instead? Or will it be too sweet/soft for that cake?
This would be perfect for that cake, too! 🙂
love the frosting. I made some without the salt and found I like it that way too. I made to much (used it on the maple pecan cake). Any ideas what to do with all this extra frosting it is far to good to let it go to waste?
Hi tanya, I made your apple pecan cake for thanksgiving and it was very good, but my cream didn’t come out the way that I thought it should have I don’t know what I did wrong , I felt like it curled on me, did you cook your dulce de luce first before you used it? Or can you let me know what I did wrong
Hi! Sorry to hear that your cream didn’t come out. I bought the dulce de leche premade – cooked sweetened condensed milk. You won’t need to cook it again if you buy it premade, just add to softened butter.
Hi Tatyana,
Just wondering how long the frosting will last in the fridge once it’s all made.
Thank you, Neeta
It should stay good for at least a week! Make sure to place it into a sealed container so it doesn’t absorb fridge smells! Before frosting, remove from fridge and allow to come up to room temperature
Hi Tatyana,
I was wondering, if this frosting be ok to use as a macarons filling?
Thank you, Olga 🙂
Yes! 🙂 LOVE this frosting for filling macarons!
Thanks for the recipe! Many who ate the cupcakes I made said this was the best frosting they had ever tried. I’m not sure if it’s because my dulce de Lethe was a little warm or not, but my frosting needed more like 5-6 cups of sugar. That was my only issue. Great tip to beat the utter a long time. It made this frosting light, which I liked. Thanks!
So glad the recipe was a hit with everyone! 🙂 Thank you for the feedback!
Hello Tatyana..
I was wondering if I could use this frosting under the fondant or do I have to use it only as filling?
Thank you
Hi! Yes, this frosting will set beautifully!
Hello Tatyana,
Your recipes are all very wonderful and I try to make most of them. Could you please clarify a doubt I have…. I have to make a cake for the weekend and I was wondering whether I should make the dolce de leche the day before or the same day ?? If I make it a day before can I store it in the fridge and use the next day after bringing it to room temperature??
Hi! 🙂 Yes, you can make it the day before, then allow at least an hour for it to come up to room temp
Perfect. I used homemade caramel sauce instead of dulce de leche. Thank you for the recipe!
Awesome! So glad you enjoyed it!
Hello. I’m excited to use this recipe for an upcoming cake, but I was wondering if you could tell me how much this recipe yields? I’m making a 8 and 10″ cakes, probably needing 8 cups of icing.
Thanks!
I use this recipe for 8-inch cakes; yields approximately 4 cups of frosting.
This looks like a great recipe, I’m just wondering if I could rearrange the steps. I need buttercream to do some piped flowers, do you think I could make a large batch of buttercream and mix the dulce de leche into the amount I need just to frost the cake?
Yes, I think that would work well, too. I have a basic vanilla buttercream recipe on my blog as well. You can use that and then add the caramel when you’re ready
I made this for my friends 60th birthday cake and it was amazing! I frosted the cake and with the leftover frosting introduced more powdered sugar and wilson color to pipe her birthday greetings. The platter was liked clean!
Oh, wonderful! So glad everyone enjoyed the cake and frosting! 🙂
Hello I will be using this frosting on a 3 layer 9 inch cake. Do I need to double the recipe? I want to be sure I have enough to put a good amount between each layer. And still have plenty for the rest of the cake.
Thanks so much..
Yes, I would double the recipe for a cake that size 🙂
Made this today for some salted caramel cupcakes and it was fabulous! The texture is light and the depth of flavor is exactly what I was looking for! My search for the perfect salted caramel frosting is over. 🙂
Aww, wonderful! :)) I’m so glad you enjoyed the recipe!
I made this buttercream and everything was going good and then i added the sugar and it started to taste like granulated sugar, is there anyway to fix this? the buttercream looks good but when i taste it, it tastes grainy..
Hi Allie! Sorry that happened! Make sure you are using a fresh bag of granulated sugar, or sift the sugar twice before using. Once a bag is open, the sugar absorbs moisture very quickly. Hope the next batch is perfect!
You mean confectioner sugar not granulated
Yes, sorry!!
Can I half the recipe? I only need a small amount
Yes, absolutely! I do it all the time for smaller dessert recipes 🙂
I followed your recipe and made the buttercream and it turned out great. I used it for my son’s chocolate birthday cake. It turned out a dream and everyone loved it. I will be making it again. Thank you for sharing.
I’m so glad you enjoyed the recipe!! 🙂
Can you use this frosting for crepe cake?
Yes, absolutely! 🙂
Hello i ve tried it before and it was amazing .. I’m coming back to that recipe for other cake but I need add some colour. Do you think pinky colour will come out great or should I use normal icing or buttercream for cake decorations flowers etc. Thank you
Hi! I’m not sure how well this frosting would take color. I would try using powdered food coloring since it’s more concentrated. I have tons of other buttercream recipes if you do want to go with a different version.
Hi Tatyana,
Thanks for this recipe. I used this for the top tier of the wedding cake I’ve made for my sister-in-law this weekend and it was a hit. Everyone loved it.
I had bad experiences with making buttercream in the past but your recipe is easy to follow and easy to work with. So thank you again! ?
Hi! I’m so glad to hear that! It really is a great recipe and I’m glad it was a hit! 🙂
Does this cake/frosting need to be refrigerated? I am entering a chocolate cake with this amazing frosting into a farm show and need to know if this will hold up without being in the fridge. Thanks for your reply!
Hi Carly! It will hold up for quite a while but you will need to refrigerate it beforehand. I recommend making the cake the day before and letting it set overnight. That way, the frosting will be chilled and can stand for longer, about 6 hours. Good luck at the show!
Hi Tatyana,
I am a true fan of your cooking website. Everything about it, and you, are delightful. I’ve made a few of your creations with great success But, sadly this one left me feeling disappointed! When I saw the huge amount of Butter you use for this… I had to look twice. So I made it as directed. I’m sad to say I think this is awful Dear! And the softened room temp. Butter started to separate the finished product as I was whipping it upon completion. I wonder if it was from friction heat? I rescued it by chilling it for 30 min. then whipping it again.
It spread high and beautifully, but it tasted AWFUL! Too buttery, too salty, and not nearly sweet enough. I did add 8 oz. Of softened cream cheese along with the first step with the butter. But you did mention this as an option at some point. I ended up putting in a total of more than four cups powdered sugar too – to get it sweeter.
I’m an experienced home cook and home entertainer. I so wanted this to work.
For this type of frosting I usually use (roughly).
1 cup of butter (1/2 of your recipe)
8 oz. Cream cheese
Vanilla, 1/4 tsp. Salt
3 – 4 cups powdered sugar
And a small amount of cream or milk (2 – 4 Tblsp.) To desired thickness.
I just think this tastes better.
Any idea where I went wrong with yours?
I and my family LOVES Your No-Bake Oreo Cheesecake!
Keep Shining!
Sheri from Monterey, CA
Hi Sheri,
Thanks for reaching out to me! I’m so sorry you didn’t enjoy this recipe. I think the cream cheese may have caused some issues if added along with the butter. The butter really needs to be whipped by itself to perfection – a good 6 to 8 minutes until it’s fluffy and white in color before anything else is added. Also, sounds like your butter may have been way too soft and warm; that will cause it to separate. Perhaps you can try my French Buttercream if you’re looking for a different type of buttercream. I also have a great recipe for cream cheese frosting 🙂
Hi Tatyana,
Thanks for the prompt reply. The butter was probably too soft to begin with. I did whip it alone until it was white before adding the cream cheese though. It might even be that my kitchen was too warm. We were going through a heat spell in the September weather. Note: Use caution when making Buttercream during Global Warming! Hahaha 🙂
Anyway, it’s good to try new recipes. Yours are some of the very best I’ve found online. The 1st recipe I tried of yours was the Pumpkin Caramel Cheesecake (?). I had previously failed with the water-bath method of baking. Your recipe and instructions produced the best Pumpkin Cheesecake I’ve ever made – or tasted.
You’re welcome! I mentioned the butter being too soft because it happens to me all the time here in California!! I’m so glad you enjoyed the cheesecake recipe! The waterbath really does make a difference! 🙂
I’m trying to make a Snickers cake and wanted to use this to frost it. Will I need to refrigerate the cake once it’s done? How long can it sit out before it needs to go in?
Hi Kimberly! This would be a great option for the Snickers cake! The cake can be left out for a day but I do recommend refrigerating it just that it keeps its shape. Enjoy! 🙂
I have been trying to find a frosting with an actual caramel flavor for at least a year. I never thought about adding dulce de leche. Brillant! It worked so well. Thank you for sharing!
I’m so glad you enjoyed this recipe! The dulce de leche adds so much great flavor! Thank you for leaving a review 🙂
I made your icing and it came out perfect!
Wonderful! I’m so glad you enjoyed it! Thanks for leaving your review!
Hi,
Can you use gel food coloring in this recipe?
Hi Fran! Sure, although it will be harder to get a true color since the caramel color will affect the food coloring.
I made the Carmel buttercream, I had a difficult time to thicken it. I used 6 cups of powdered sugar. I used the dulce de Leche for a can. I am wondering if I did anything wrong with the recipe. I followed it to the T.
Hi Luvalla! Sorry that the frosting didn’t turn out perfectly for you. It sounds like the buttercream was a little too warm. If this happens again, simply place the entire bowl of frosting into the refrigerator for an hour or 2. This will allow the butter to solidify again, then you can remix it. The butter should be just barely soft, not melted. Hope that helps for next time!
Hi Tatyana
First off, this frosting is off the charts delicious!!!
5 stars!!!
And a quick question…I have a quite a bit left over after frosting my cupcakes. Do you think it would freeze okay?
Hi Lisa! I’m so happy you loved it! One of my favorites, too! Yes, this frosting will freeze very nicely. Just place it into a well sealed container, or into a freezer bag.
My daughter wanted me to bake a cake for her friend’s birthday, it we didn’t know what her favorite flavor was. After flipping through Pinterest for a while, I came across this recipe. I ran out and grabbed some Dulce de leche from Walmart, and I zoomed back home. I was afraid it would be too much Dulce, but my daughter’s friend loved it! I may try to add a dark chocolate ganache next time and see if it can level some of the sweetness. Thanks for a great recipe!
Hi April! That’s wonderful to hear. I’m so glad the frosting was a huge hit with everyone! I like to add a bit of salt to help with the sweetness. I find it really helps balance things out. The chocolate ganache is an excellent idea! 🙂
Hello,
Will this recipe work well if I use a hand held electric mixer?
Valerie
Hi Valerie! Yes, this will work with a hand held mixer, it will just take a little bit longer. Make sure to whisk the butter very well before adding the remaining ingredients. It should be almost white in color and very fluffy. Hope you love the frosting!