Easy Caramel Buttercream Frosting
I have a baking arch nemesis and its name is Caramel Swiss Meringue Buttercream. It figures that I would have trouble perfecting caramel recipes when it just so happens to be one of my favorite things, ever. Oh, to perfect a batch of salted caramel ice cream or a simple Caramel Swiss Meringue Buttercream! Who am I kidding? There is nothing simple about Caramel Swiss Meringue Buttercream, that illusive and nasty beast of a frosting…NOTHING!
After 45 minutes of sweating over hot caramel and Swiss meringue only to end up scraping a chunky batch of my failed attempt into the trashcan, I was over it. Sooo over it in fact that I did something I never do…I made a faux version. The best part was that everyone loved it, raved about it, licked the frosting off the top of the cupcakes! Half easy, no-fail caramel mixed with my favorite vanilla buttercream recipe and I had myself a new invention. Take that arch nemesis…until we meet again.
{photos by Freutcake}
Easy Caramel Buttercream
easy caramel
1/2 cup brown sugar
1/4 cup heavy cream
2 Tablespoons unsalted butter
1 teaspoon pure vanilla extract
pinch of kosher salt
1. In a medium sauce pan, mix sugar, cream and butter.
2. Bring to a boil over medium high heat stirring with a wooden spoon.
3. Continue to boil for 3 minutes stirring constantly.
4. Remove from heat and stir in vanilla and sea salt. (Be careful, it will bubble!)
5. Cool to room temperature.
5. Beat with a wire whisk until smooth.
1 cup unsalted butter softened
3 cups confectioners sugar sifted
1/2 teaspoon kosher salt
1 Tablespoon pure vanilla extract
Directions
1. Cream butter in a mixer with the paddle attachment on medium speed until light and creamy.
2. With mixer on low, slowly add powdered sugar.
3. Increase mixer speed to medium and add vanilla extract & salt, beat for 3 minutes.
4. With mixer on low, slowly add cooled caramel. Beat until all is incorporated.
genius! i’m so doing it! and are those little gold sprinkles on top?
Yes! They are gold sanding sugar from Williams Sonoma.
I suck at making caramel and it is one of my most favorite things ever. I always screw it up somehow. I’m not sure if its the pan I have or what, but it makes me SO angry.
My friend…you are not alone! Just the thought of all my failed caramel attempts has me breaking out in a cold sweat.
Wow, yum, might just have to whip this up this weekend:)
xo
Alison
http://www.heartofgoldandluxury.blogspot.com
I love how you added a dollop of buttercream instead of a massive amount Leah! I can’t wait to try this recipe.
Last year, I made pumpkin spice latte cupcakes as a Halloween treat for my office. I’m going to try this frosting when I make them again this year!
Caramel is so tricky to make–and, as I have learned the hard way, it can give you some nasty burns on your fingers!
Yum sounds delicious! I hope you like this frosting.
I LOVED these. Thanks so much for making them for my birthday!
You are so welcome! Glad you liked em’.
This was perfect for my apple spice cupcakes. Amazing. Thank you for sharing.
How many cupcakes can you ice with this recipe?
Thanks for sharing this AMAZING recipe!!! Do you know if it has to be refrigerated, or can it stand at room temp for 2-3 days?? I plan on making it (again) this weekend to frost a cake that will then be covered in fondant, and it would be best if I don’t have to refrigerate the cake. I would really appreciate any thoughts you may have
You are so welcome! Glad you are enjoying it. Since regular buttercream is ok at room temp I am sure this will be as well. That being said, I have never left a frosted cake out for 2-3 days without the frosting getting a bit hard on the outside.
I made this frosting last week and put it on a heath bar cupcake with chocolate ganache. They were as beautiful as they were delicious. My guests RAVED about it and everyone wants the recipe! I will be making them again for my employees. Thanks!
Carrie- I’m so happy you and your guests liked my recipe! This comment made me smile.
This is literally the best frosting I’ve ever had. My wife asked that I make a caramel frosting for her birthday cake and I’m so happy that I came across this recipe. This one is going into my personal recipe book now…
Thank you so much for coming back and leaving this comment! It makes me so happy to know that you made and enjoyed it
Haha! I was just reading the reviews for Martha Stewart’s Caramel Buttercream and it sounded like everyone was having difficulty. This looks like a great alternative. Any thoughts on if it would be stiff enough to hold a layer cake together?
Hi Claire, Yes I think it would be stiff enough for a layer cake. It is a little bit thicker than your standard buttercream.
It absolutely was sufficient for a layer cake. I actually had quite a bit left over and I put it on thick on two 8″ rounds.
BTW, we just finished the cake last night. I’m already missing it. I might have to make it again just so I can have more of this delicious frosting.
I’ve spent the better part of 2 days looking for a recipe like this! I have a buttermilk cake recipe that I love – but I hate all caramel frostings I have topped it with thus far. They are either too runny, too difficult, or use a ton of egg whites (I can’t stand breaking up my eggs unless I have a use for both parts
I am baking cakes today, and I’m excited to try this frosting!!
Sooooo good. I made Guinness chocolate cupcakes. The frosting complimented them perfectly. I think I may take the challenge of your nemesis, it’s been a while since I’ve had a good baking challenge! Thanks so much for this fantastic recipe!
You are so welcome! Glad you enjoyed the recipe. Guinness chocolate cupcakes with Caramel Buttercream sound decadent!
Looks delish! I was wondering though how many cupcakes the recipe will frost?