Name: Caramel Buttercream Frosting
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 200 g (¾ cup + 2 tablespoons) unsalted butter, soft at room temperature; 250 g (2 cups) powdered sugar, sifted; 100 g (⅓ cup) salted butter caramel, fully cooled; 50 ml (3 tablespoons + 1 teaspoon) heavy cream; 1 teaspoon vanilla extract; A pinch of fleur de sel, optional; 100 g (½ cup) granulated sugar; 40 g (3 tablespoons) salted butter; 60 ml (¼ cup) heavy cream, warmed; A pinch of fleur de sel if needed

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Caramel buttercream frosting is a quick American buttercream with real caramel, smooth, fluffy and perfect for cakes and cupcakes.

I use this version when I want a stable, pipeable caramel frosting without making a meringue base, and it always holds beautifully on layer cakes.

The texture is creamy but firm enough for piping swirls, filling cakes or frosting cupcakes, and you can easily turn it into salted caramel buttercream with a pinch of sea salt.

Why you’ll love it

Ready in minutes - Simple American buttercream, no complicated technique.
Smooth and pipeable - Creamy, stable and great for swirls and cake filling.
Rich caramel taste - Sweet, buttery flavor that pairs perfectly with chocolate or vanilla cakes.

Ingredients you need

Unsalted butter: soft, room temperature for a smooth and creamy base
Powdered sugar: sifted for a silky American buttercream texture
Caramel sauce: thick and cooled, homemade or store-bought
Heavy cream: just enough to adjust consistency
Vanilla extract: optional but enhances the caramel flavor
Salt: fine sea salt, to balance sweetness or make salted caramel buttercream

Tips before you start

Soft butter - Use room temperature butter for a smooth caramel buttercream frosting.
Cool caramel - Let the caramel sauce cool fully before mixing.
Add cream slowly - Adjust texture little by little for piping or spreading.
Chill if soft - Refrigerate 10 minutes if the frosting feels too loose.
Salt to taste - Add sea salt gradually for salted caramel buttercream.

How To Make Caramel Buttercream Frosting

The caramel comes from my French salted butter caramel sauce recipe.

Melt the sugar in a saucepan over medium heat until it turns into a deep golden caramel.

Add the butter, then slowly pour in the heavy cream and a pinch of salt if using unsalted butter, and cook a few minutes until slightly thickened.

Let it cool completely before using.

This recipe is based on my classic vanilla buttercream frosting.

Cream the butter until light and fluffy.

Add the sifted powdered sugar in two additions and beat until smooth.

Mix in the heavy cream and vanilla until creamy.

Incorporate the cooled caramel sauce and beat until smooth, fluffy and well combined.

How to Use Caramel Buttercream Frosting

Frost layer cakes - Spread between cake layers or cover a full layer cake with smooth, even swirls.
Pipe on cupcakes - Use a piping bag to create stable swirls and decorative borders.
Fill cakes - Pipe a thick layer inside vanilla, chocolate or spice cakes for extra caramel flavor.
Decorate drip cakes - Pair with caramel drip and ganache for a rich caramel cake finish.
Make salted caramel buttercream - Add sea salt and use it to frost chocolate cupcakes or caramel cake.

If you love caramel desserts, try it with my caramel cake or pipe it over caramel cupcakes for an extra layer of flavor.

Storage

Store caramel buttercream frosting in an airtight container in the fridge for up to 4 days.
Let it come to room temperature and rewhip briefly before using.
It can also be frozen for up to 2 months.

Variations

Salted caramel buttercream - Add fine sea salt for a balanced sweet and salty flavor.
Caramel chocolate frosting - Mix in a little cocoa powder or melted chocolate.
Caramel cream cheese frosting - Replace part of the butter with cream cheese for a tangy twist.
Whipped caramel buttercream - Beat a little longer for a lighter, fluffier texture.

You can find all my buttercream frosting recipes here, with different flavors and variations for cakes and cupcakes.

Recipe Questions

Can I use store-bought caramel sauce?

Yes, as long as it’s thick and not too runny.

Why is my caramel buttercream too soft?

The caramel may have been too warm or too thin. Chill briefly and rewhip.

Can I make it ahead of time?

Yes, store in the fridge and rewhip before frosting cakes or cupcakes.

Is this good for piping?

Yes, this American buttercream is stable and holds swirls and borders well.

More Buttercream Frosting Recipes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Caramel Buttercream Frosting

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Author: Fadela
Total Time: 30 minutes
Yield: 12 cupcakes

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Description

This caramel buttercream frosting is an easy American buttercream made with real French salted butter caramel. It’s smooth, stable and perfect for frosting cakes or piping beautiful swirls on cupcakes.

Instructions

French salted butter caramel

Heat the sugar in a saucepan over medium heat without stirring until it melts and turns a deep golden amber color. Gently swirl the pan if needed to help it melt evenly.
Remove from heat and add the butter, stirring carefully until fully melted and combined.
Slowly pour in the warm heavy cream while stirring continuously. Return to low heat and cook 1 to 2 minutes until slightly thickened.
Add a pinch of fleur de sel if needed, then let the caramel cool completely before using.

Caramel buttercream frosting

Place the soft butter in a large bowl and beat with an electric mixer for 2 to 3 minutes until pale and creamy.
Add the sifted powdered sugar in two additions, mixing well after each addition until smooth and fluffy.
Pour in the heavy cream and vanilla extract, then mix until fully incorporated and creamy.
Add the cooled caramel sauce and beat again until the buttercream is smooth, light and evenly flavored.