Caramel Buttercream Frosting
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!
Servings: 12 cupcakes
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.
Tips and Techniques
** Nutritional information is an estimate and may vary.
- 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.
Serving: 1serving | Calories: 205kcal | Carbohydrates: 35g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 34mg | Potassium: 10mg | Sugar: 35g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg