Salted Caramel Buttercream Anyone?


Salted caramel buttercream is the epitome of the term “sweet and salty.” And when I think about the perfect combination of sweet and salty I can attest that this buttercream recipe by Heather from Sprinkle Bakes truly is what she calls the “holy grail” of salted caramel buttercream recipes.

You see, Heather was on the hunt for the perfect salted caramel buttercream recipe but came up short one too many times. So she did what anyone in the baking world would do in her predicament. Put together the bits and pieces you like from other recipes and adapt them until you find the perfect flavor and texture combination for your very own frosting.

Great job Heather! We in the baking community are grateful for your tenacity.

The full cupcake recipe can be found on her website. But I am just going to provide you with the buttercream recipe. So ladies and gentlemen, without further ado, I present to you the best salted caramel buttercream you will ever pipe:

Salted Caramel Buttercream Frosting:


  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 stick salted butter
  • 1 stick unsalted butter
  • 1/2 teaspoon sea salt
  • 1 1/2 cups powdered sugar


1. In a saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.
2. In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.  Reduce speed to low and add powdered sugar.  Mix until thoroughly combined.
3. Scrape down the side of the bowl and add the caramel.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).  Mixture should be ready to use without refrigeration.  If your caramel was too hot when added, it will cause your icing to be runny.  If this happens refrigerate for 15-20 minutes.
4. Top caramel-filled cupcakes with frosting.

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