Caramel whipped cream frosting made with real salted caramel, light cream, and mascarpone for a smooth, airy texture that pipes cleanly and isn’t overly sweet.

salted caramel whipped cream frosting whipped in a mixing bowl

This caramel whipped cream frosting is my go-to when I want real caramel flavor without the heaviness of buttercream.

I tested several ratios to keep it stable, light, and easy to pipe, using homemade salted caramel and cold dairy for consistent results.

Why you'll love this recipe

Light, airy texture with real caramel flavor
Not too sweet and easy to pipe
Stable enough for cupcakes and layered cakes

Ingredients you need

Mascarpone: Full-fat mascarpone, very cold, for a smooth and creamy base.
Heavy cream: Full-fat heavy cream (30–35%), cold, to whip the frosting light and stable.
Powdered sugar: Just enough to lightly sweeten without masking the caramel flavor.
Vanilla extract: Pure vanilla to round out the caramel notes.
Salted caramel sauce: Homemade or thick store-bought caramel, cooled but still fluid.
Fine salt (optional): A small pinch if your caramel isn’t very salty, to balance sweetness.

ingredients for caramel whipped cream frosting laid out on a counter

Tips before you start

Chill the finished frosting for 20–30 minutes if it feels too soft before piping or spreading.
Use very cold mascarpone and cream so the frosting whips up thick and stable.
Let the caramel cool before using it; it should be fluid, not hot.
Choose a thick caramel sauce (homemade or high-quality store-bought) to avoid a runny frosting.
Whip just until soft to medium peaks for a light, smooth texture.

How to make caramel whipped cream

For best results, use my homemade salted caramel sauce.

Melt the sugar over medium heat until fully amber, then add the butter and stir until smooth.

Pour in the cream gradually with a pinch of salt and cook briefly until thick, then let cool.

salted butter caramel cooking in a saucepan

This frosting is based on my classic mascarpone frosting, with added caramel flavor.

Whip the cold mascarpone, cream, powdered sugar, and vanilla until thick and creamy.

mixing bowl with cream and caramel before whipping

Add the cooled caramel and mix gently until smooth and light, stopping as soon as it holds soft peaks.

finished caramel whipped cream frosting smooth and fluffy

How to use this frosting

Pipe onto cupcakes with a star tip
Spread over cakes or sheet cakes
Spoon between cake layers as a filling
Serve as a dessert topping for brownies or loaf cakes

You can see this frosting used in my salted caramel cupcakes recipe for a full dessert example.

Storage

Store in an airtight container in the refrigerator for up to 48 hours
Rewhip briefly before using if needed

Recipe variations

Add a pinch of fleur de sel for a stronger salted caramel note
Use dark caramel for a deeper flavor
Lighten the texture by folding in a little extra whipped cream

Recipe Questions

Can I make this ahead of time?

Yes, up to 1–2 days in advance, kept chilled.

Why is my frosting too soft?

The cream and mascarpone must be very cold, and the caramel should be slightly cooled, not warm.

Can I use store-bought caramel?

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

Can this frosting be frozen?

No, freezing affects the texture once thawed.

cupcakes topped with caramel whipped cream frosting

More whipped cream frostings

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