Description
This creamy caramel buttercream frosting is perfect for cakes and cupcakes, bringing a deliciously sweet flavor.
Ingredients
Scale
- 1 cup granulated sugar
- 6 tablespoons heavy cream
- 1 cup unsalted butter, softened
- 2 ½ cups powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, melt the granulated sugar over medium heat, stirring constantly until it becomes a deep amber liquid.
- Slowly add in the heavy cream while stirring. Be cautious—it will bubble up. Continue stirring until smooth.
- Remove from heat and stir in the salt and vanilla extract. Let the caramel cool completely.
- In a large bowl, beat the unsalted butter until pale and fluffy, about 3-4 minutes.
- Add the cooled caramel to the butter and beat until fully incorporated.
- Gradually add powdered sugar, beating on low until combined, then increase speed to high and whip until light and fluffy.
- Chill frosting for 15 minutes if it’s too soft to pipe or spread.
Notes
- This frosting can be stored in the refrigerator for up to a week.
- To re-use, allow it to come to room temperature and re-whip to restore texture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Stovetop and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 15g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg