Creamy, sweet Caramel Buttercream Frosting is an easy-to-make from-scratch recipe. This homemade frosting tastes absolutely amazing on all of your favorite dessert creations – you will never want to go back to store-bought frosting again!
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This Caramel Buttercream Frosting is one of the oldest recipes on Delicious Little Bites, though it has been improved recently.
I first made it on a whim when I couldn’t find a salted caramel frosting at the grocery store. Adding caramel sauce to vanilla frosting worked out perfectly.
Since then, I’ve been through both baking and pastry classes in culinary arts school and have learned so much about creating different types of frostings. While the idea of this recipe is still the same as the original, it’s now much better in flavor and with easy to follow instructions.
Try pairing this sweet, creamy frosting with Mini Vanilla Cupcakes, Mini Coconut Cupcakes, or even Mini Chocolate Cupcakes all of which can be made standard size.
Why This Recipe Works
Making homemade frosting is actually really quick and easy. It can even be made ahead of time and frozen, if needed.
It’s so much better tasting than store-bought frostings and doesn’t contain any unnecessary ingredients that shelf-stable foods often have added.
Frosting is very versatile. It’s not just perfect for all kinds of cakes and cupcakes, but is also delicious when used on cookies, brownies or even whoopie pies!
Step-By-Step Instructions
Ingredients
- 8 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce: you can use any caramel sauce that you like. Stonewall Kitchen has amazing caramel sauce that comes in a variety of flavors, but you can even use Smucker’s Caramel sauce with great results.
- 3 cups powdered sugar: you may need slightly more or less.
Prep!
Set the butter out about an hour before you begin to allow it enough time to come to room temperature.
Create!
Add the butter to the bowl of an electric mixer fitted with a paddle. Beat on medium until smooth and creamy.
Add the vanilla extract and caramel sauce and continue to mix, scrapping down the sides of the bowl as needed, until well blended.
Gradually add the powdered sugar until the desired consistency is achieved. Typically frosting is smooth and creamy, yet firm so that it keeps its shape when piped.
Present!
Use as desired.
Tips and Techniques
- You can use any type of caramel sauce that you like. Salted caramel sauce and coffee caramel sauce work amazing in this recipe.
- Store extra buttercream in an airtight container in the refrigerator. When properly stored, buttercream frosting can last up to one month in the refrigerator.
FAQ’s
What Can You Use Buttercream Frosting On?
Buttercream frosting is most often used on cakes and cupcakes, but you can also use it on brownies, cookies, in between cookies to make sandwiches, or in whoopie pies.
Can Buttercream Icing Be Frozen?
Yes. You can freeze buttercream icing in an airtight container for up to 3 months. Allow it to thaw in the refrigerator before using.
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Caramel Buttercream Frosting
Ingredients
- 8 tablespoons unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
- 3 cups powdered sugar (may use slightly more or less)
Instructions
- Add the butter to the bowl of an electric mixer fitted with a paddle. Beat on medium speed until smooth and creamy.8 tablespoons unsalted butter
- Add the vanilla extract and caramel sauce and continue to mix, scrapping down the sides of the bowl as needed, until well blended.1 teaspoon vanilla extract, 1/2 cup caramel sauce
- Gradually add the powdered sugar until the desired consistency is achieved. Typically frosting is smooth and creamy, yet firm so that it keeps its shape when piped.3 cups powdered sugar
- Use as desired.
Notes
Tips and Techniques
- You can use any type of caramel sauce you like. Salted caramel sauce and coffee caramel sauce work amazing in this recipe.
- Store extra buttercream in an airtight container in the refrigerator. When properly stored, buttercream frosting can last up to one month in the refrigerator.
Nutrition
This recipe was originally published on December 29, 2015. It was updated with an improved recipe, step-by-step instructions, new images, tips, techniques and FAQ’s in April 2022.
Mary Bostow says
Your recipes always impress me. And again I see an incredible dessert. Looks very nice and I’m sure it’s very tasty. I’m sure my children will be delighted with this. I love it! Thanks.
kallee says
What a decadent icing recipe. I would probably eat it right out of bowl.
kim says
These does look perfect! Can’t wait to give it a try!
Prajakta Sukhatme says
Caramel is my all time favorite sweet treat. These cupcakes look so decadent. Great step by step detailed recipe!!
Allison - Celebrating Sweets says
I bet I could eat this icing right off a spoon – I don’t even need cake. Ha!
Nena says
They look so cute and yummy!
Evi says
Oh my! These do look perfect!
ourlittleeverything says
Thanks! They wee delish!
Montserrat says
Mmmmmm…. anything with caramel is so good! I think I’ll try this on chocolate cupcakes.
ourlittleeverything says
Ohhh that would be so good!!
Ashleigh says
Oh, this caramel cupcakes look wonderful, caramel is my favorite! I can’t wait to make these for my babes! Thank you for sharing.
ourlittleeverything says
Hope they love them too!
Debs says
The cupcakes look so fabulous. Thank you for another great recipe.
ourlittleeverything says
Thank you for stopping by Deb 🙂