Creamy, sweet Caramel Buttercream Frosting is an easy, from-scratch recipe that’s rich, smooth, and incredibly versatile. This homemade caramel buttercream tastes amazing on cakes, cupcakes, and other desserts, and once you try it, you’ll never go back to store-bought frosting again.
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This Caramel Buttercream Frosting is one of the first recipes I published on Delicious Little Bites, though it has been improved over the years.
I first made it on a whim when I couldn’t find a caramel frosting at the grocery store. Adding caramel sauce to vanilla frosting worked out perfectly and has been my to-go method for making the best tasting frosting ever since.
Since first creating this recipe, I’ve taken baking and pastry classes in culinary arts school and learned so much about making 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, as well.
Why This Recipe Works
Homemade caramel buttercream is quick and easy to make, and it can even be prepared ahead of time and frozen for convenience.
It tastes far better than store-bought frosting and is made without the unnecessary additives often found in shelf-stable options.
Plus, this versatile caramel buttercream is perfect for cakes and cupcakes and is just as delicious on cookies, brownies, and 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, scraping 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.
- Buttercream frosting in an airtight container or freezer bag 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
- 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.
- Buttercream frosting in an airtight container or freezer bag for up to 3 months. Allow it to thaw in the refrigerator before using.
Nutrition
This recipe was originally published on December 29, 2015. It was updated with new images, step-by-step instructions, tips and techniques in February 2026.
