Salted caramel Swiss meringue buttercream is smooth, silky, and not too sweet, with a perfectly balanced caramel flavor.

salted caramel Swiss meringue buttercream piped on cupcakes

This frosting is based on my classic Swiss meringue buttercream, made with cooked egg whites and butter for a stable, not-too-sweet finish ideal for cakes and cupcakes.

Flavored with homemade salted caramel, it spreads and pipes beautifully, making it a reliable choice for layer cakes, fillings, and clean frosting finishes.

Why you’ll love it

Light and stable texture – smooth, silky, and easy to work with
Balanced caramel flavor – sweet, salty, never overpowering
Perfect for cakes – ideal for filling, frosting, and piping

Ingredients You Need

You only need a few simple ingredients to make this salted caramel Swiss meringue buttercream frosting.

Vanilla extract: Pure vanilla extract or vanilla bean seeds to round out the caramel flavor.
Egg whites: Use fresh large egg whites only. Make sure there’s no trace of yolk so the Swiss meringue whips properly.
Granulated sugar: White granulated sugar, fully dissolved in the egg whites to create a smooth, stable meringue.
Unsalted butter: Softened butter at room temperature. Avoid salted or low-fat butter for the right texture.
Salted caramel sauce: Homemade or good-quality store-bought salted caramel, cooled completely before adding.

salted caramel Swiss meringue buttercream ingredients in bowls

Tips for this recipe

Use fully cooled caramel to avoid melting the buttercream or making it greasy.
Cook the egg whites properly until the sugar is fully dissolved for a smooth, stable Swiss meringue.
Add the butter gradually and keep mixing even if the buttercream looks curdled at first.
Use room-temperature butter for a silky texture without lumps.
Re-whip before using if the buttercream has been chilled to restore its light, smooth consistency.

How To Make Salted Caramel Buttercream Frosting

Start by preparing the Swiss meringue, then turn it into my Swiss meringue buttercream base before adding the flavoring.

Heat egg whites and sugar in a heatproof bowl over simmering water, whisking constantly until the sugar is fully dissolved and the mixture reaches 160°F (71°C).

egg whites and sugar mixture for Swiss meringue buttercream

Whip the Swiss meringue in a stand mixer fitted with the whisk attachment on high speed until stiff, glossy peaks form and the bowl feels cool.

Add the butter gradually on medium speed, then increase to high and keep mixing until the buttercream becomes thick and smooth.

unsalted butter added to Swiss meringue buttercream

Add the cooled salted caramel sauce (homemade or store-bought) and vanilla, then whip until smooth.

If needed, use my salted caramel recipe for best flavor and consistency.

salted caramel sauce mixed into Swiss meringue buttercream

How to use this frosting

Use as a crumb coat before final frosting for clean, professional results.
Frost layer cakes for smooth sides, sharp edges, and a stable finish.
Fill cake layers with a rich salted caramel flavor that pairs well with chocolate and vanilla cakes.
Pipe cupcakes using swirls, rosettes, or simple peaks that hold their shape.

This caramel buttercream is delicious on caramel cake and salted caramel cupcakes, adding a smooth, balanced sweet-and-salty finish to both.

smooth salted caramel Swiss meringue buttercream in mixing bowl

Storage

Fridge: Store in an airtight container for up to 5 days. Bring back to room temperature and re-whip before using.
Freezer: Freeze up to 2–3 months. Thaw overnight in the fridge, then whip until smooth.

Recipe variations

Nutty caramel: Fold in finely chopped pecans or hazelnuts.
Caramel Swiss meringue buttercream: Use regular caramel instead of salted caramel.
Extra salted: Add a pinch of flaky sea salt at the end.
Chocolate caramel: Mix in melted dark chocolate or cocoa powder.
Coffee caramel: Add espresso powder for a coffee-caramel flavor.

If you’re looking for more frosting and filling ideas for cakes, you can find them all here.

Recipe Questions

Can I make it ahead of time?

Yes, make it up to 5 days ahead and re-whip before use.

Why does my buttercream look curdled?

This is normal. Keep whipping until it becomes smooth and creamy.

Can I freeze salted caramel Swiss meringue buttercream?

Yes, freeze it well sealed, then thaw and re-whip before using.

silky smooth salted caramel Swiss meringue buttercream frosting

More Buttercream Frostings

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

Salted Caramel Swiss Meringue Buttercream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Print Recipe

Save Recipe

Description

Delicious salted caramel buttercream made on a Swiss meringue base, smooth and not too sweet, perfect to frost 12 cupcakes or fill and decorate a 6-inch (15 cm) layer cake.

Ingredients

Salted caramel (about 100 g)

45 g granulated sugar
18 g butter – salted or unsalted
35 g heavy cream – room temperature
1 small pinch fleur de sel

Swiss meringue buttercream

6 large egg whites – room temperature
150 g (¾ cup) granulated sugar
300 g (1 ¼ cups) unsalted butter – softened
2 tsp vanilla extract
100 g (about ½ cup) salted caramel – cooled

Instructions

Make the salted caramel

Heat the sugar in a medium saucepan over medium heat until fully melted and amber.
Add the butter and stir until smooth.
Pour in the heavy cream in 2–3 additions, stirring constantly.
Cook for 3–4 minutes until slightly thickened.
Stir in the fleur de sel.
Blend briefly with an immersion blender if needed.
Transfer to a bowl or jar and let cool completely.

Make the Swiss meringue buttercream

Combine the egg whites and granulated sugar in a heatproof bowl.
Heat over a double boiler, whisking constantly, until the mixture reaches 160°F (71°C) and the sugar is fully dissolved.
Whip in a stand mixer fitted with the whisk attachment on medium-high speed until stiff, glossy peaks form and the bowl feels completely cool.
Add the softened butter gradually on medium speed, then whip until smooth and silky (the mixture may look curdled at first—keep mixing).
Mix in the vanilla extract and the cooled salted caramel until fully incorporated.
Finish by mixing on low speed for 1–2 minutes to remove air bubbles and smooth the texture.