Sweet-salty, creamy, and just fluffy enough - what more could you ask for? This salted caramel frosting checks all the boxes. Made with my homemade salted caramel sauce, this beauty is perfect for topping cakes, cupcakes, and more.
NOT that you need an excuse to make a batch of (salted) caramel sauce, but this creamy, dreamy salted caramel frosting is a good one. It also makes good use of leftovers. Put a bit to the side when you're drizzling it over bowls of no churn pumpkin ice cream or squares of gluten free brownies, then swirl the rest into this easy recipe.
I love using this frosting to finish a gluten-free birthday cake or gluten-free chocolate cake when I want to elevate my favorite chocolate buttercream frosting (pro tip: get the best of both by filling an oat flour chocolate cake with salted caramel frosting and frosting the top and sides with chocolate buttercream).
This frosting comes together in minutes and captures that super delicious meld of sweet with a touch of salt. The absolute best.
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Frosting Highlights
Caramel is high up there on my list of "must-haves," and more often than not, I'll choose a healthy pour of warm sauce on my ice cream rather than hot fudge. Add a hefty pinch of salt and I'm in heaven. Plus, if you have the salted caramel sauce on hand already, you just need butter and powdered sugar to quickly whip this up.
- It's unique. You definitely don't see salted caramel frosting every day (though I wish I did!). It's such a luscious little treat that's so worth making.
- Flavor contrast. The sweetness of the caramel and the powdered sugar is gorgeously balanced by the salt in the sauce.
- Simple. I keep my ingredients list short and simple, with just three components needed. I like to let the flavor of the salted caramel really shine through in the frosting.
Ingredients Needed
Here's a look at what goes into this simple and delicious frosting. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.
- Butter - I like unsalted butter here because there is already salt in the caramel sauce.
- Salted caramel sauce - My recipe for homemade salted caramel sauce is what I always use here! You can use a jar of store-bought sauce, too, but this is a pretty easy recipe, so please do check it out!
- Powdered sugar - Add the minimum amount of powdered sugar called for in the recipe, then add a bit more if needed to taste for the right texture.
Step-by-Step Instructions
Here's an overview in photos of how to make this easy frosting:
1. Make the base: In a large bowl, cream the butter, then beat in the caramel sauce until well combined.
2. Add sugar: Now beat in the powdered sugar and continue for a few minutes until fluffy.
Frosting Tips
- How much frosting does it make? The recipe makes enough frosting to fill and frost an 8 or 9-inch layer cake. It is easily doubled or tripled if needed.
- Use room temperature butter. Butter MUST be at soft room temperature! If your butter is too cold, it will result in a streaky frosting with lumps of butter. I like to use butter that can be pressed into with a finger with very little give. When the butter is very soft, it will whip easily and create a smooth base for the buttercream.
- Beat the butter well. Start with a base of well-whipped, fluffy butter. This means that you should beat it for about 2-3 minutes, until it's lighter in color and texture.
- Sift the sugar. ALWAYS sift the powdered sugar before you beat it into the frosting (this goes for a chocolate glaze or any other type of frosting, too). This will also help to make the smoothest, creamiest buttercream.
- Beat in the sugar slowly. Reduce the mixer speed to low when adding the powdered sugar so that it doesn't create a huge cloud of sugar in your face! I like to add it slowly, too, so that it incorporates well.
- Add sugar to taste. I like less sugar because there's sugar in the salted caramel sauce, and I like a less-sweet frosting. However, you can add more or less as you prefer.
How to Use It
- Cake - This frosting is featured in my post on gluten free chocolate cake with salted caramel buttercream, and it's excellent there. It will also work on so many other cakes, including a chocolate teff cake, gluten-free chocolate layer cake, gluten free pumpkin chocolate cake, and a gluten free vanilla buttermilk cake.
- Cookies - On gluten free peanut butter cookies, oat flour chocolate chip cookies, or gluten free brownies to take them up a notch.
- Cupcakes - Try frosting on a batch of gluten free chocolate cupcakes or gluten free chocolate chip cupcakes.
Proper Storage
I prefer to use my homemade frosting immediately, but if needed, you can make it in advance. Here's how to store it. Make sure to bring the frosting to a spreadable room temperature first so that it goes onto the cake/etc. easily.
- Fridge - Place the frosting in an airtight container and cover it with a piece of plastic wrap pressed down on the surface, then replace the lid. Store in the fridge for up to 1 week.
- Freezer - Transfer the buttercream to a freezer-safe bag and flatten it, making sure to press out any air. Store it in the freezer for up to 3 months, and thaw completely in the fridge before using.
More Easy Sweets Recipes
Happy baking! If you make this recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Salted Caramel Frosting
Ingredients
- 1 cup unsalted butter at soft room temperature
- ½ cup salted caramel sauce
- 3-4 cups powdered sugar sifted!
Instructions
- In a large bowl, using an electric mixer or stand mixer, cream the 1 cup unsalted butter. On low, beat in the ½ cup salted caramel sauce until combined. Beat in the 3-4 cups powdered sugar until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes until the frosting is light and fluffy.
Notes
- How much frosting does it make? The recipe makes enough frosting to fill and frost an 8 or 9-inch layer cake. It is easily doubled or tripled if needed.
- Use room temperature butter. Butter MUST be at soft room temperature! If your butter is too cold, it will result in a streaky frosting with lumps of butter. I like to use butter that can be pressed into with a finger with very little give. When the butter is very soft, it will whip easily and create a smooth base for the buttercream.
- Beat the butter well. Start with a base of well-whipped, fluffy butter. This means that you should beat it for about 2-3 minutes, until it's lighter in color and texture.
- Sift the sugar. ALWAYS sift the powdered sugar before you beat it into the frosting (this goes for a chocolate glaze or any other type of frosting, too). This will also help to make the smoothest, creamiest buttercream.
- Beat in the sugar slowly. Reduce the mixer speed to low when adding the powdered sugar so that it doesn't create a huge cloud of sugar in your face! I like to add it slowly, too, so that it incorporates well.
- Add sugar to taste. I like less sugar because there's sugar in the salted caramel sauce, and I like a less-sweet frosting. However, you can add more or less as you prefer.
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