Salted Caramel Frosting is the best way to frost cakes, cupcakes, cookies, brownies, bars and more! I only use 3 ingredients to make this easy, delectable fluffy frosting – and it takes just minutes to make. Top my incredible banana cake with this frosting, or use it anywhere else you can imagine!
Salted Caramel Frosting – the icing that in my humble opinion, should smother everything in including fall cookies, cakes and even cinnamon rolls! That sweet and salty flavor gets me every time.
I adapted my thick, fluffy buttercream frosting for a little fall infused flavor that can truly be enjoyed year round. While I particularly crave it as temperatures drop, I can eat salted caramel any time, anywhere.
Ingredients
- Butter – Softened! It’s best to use unsalted butter in this recipe as the caramel sauce already contains salt. Check out my post on How To Soften Butter quickly for this recipe.
- Powdered Sugar – Powdered sugar (also known as confectioners’ sugar) is super fine and helps to create a wonderfully soft and fluffy frosting. Learn how to make powdered sugar here.
- Salted Caramel Sauce – You can make my homemade salted caramel sauce to incorporate into this fluffy frosting, or purchase a jar at your grocery store.
Variations
If you prefer a thinner icing, you can slowly add a little milk or heavy cream to the frosting until you achieve the consistency you want.
Tips
It’s easiest to spread this frosting at room temperature. If you’ve made it ahead and kept it in the fridge, allow some time for it to come to room temperature.
Use a pallet knife or spatula to spread the frosting outwards from the centre of the cake or cookie. Alternatively, you can pipe it onto cupcakes and cookies.
Serving Suggestions
Salted Caramel Frosting
Ingredients
- 1 cup unsalted butter softened
- 5 cups powdered sugar
- ⅓ cup salted caramel sauce
Instructions
- In a mixing bowl, whip butter until smooth.1 cup unsalted butter
- Gradually add powdered sugar, increasing speed to medium high.5 cups powdered sugar
- Blend in salted caramel sauce until smooth.⅓ cup salted caramel sauce
Julie’s Tips
- Learn How To Soften Butter in this guide full of quick tips!
- If you prefer a thinner icing, you can slowly add a little milk or heavy cream to the frosting until you achieve the consistency you want.
Substitutions
- Butter – Unsalted. If you’re using salted, you may want to use regular caramel icing.
- Powdered Sugar – If you don’t have any on hand, you can pulse white granulated sugar in a food processor until fine.
- Salted Caramel Sauce – Make homemade salted caramel sauce or purchase a jar at your grocery store.
How to Spread Frosting
- Room Temperature – This salted caramel frosting is so fluffy and creamy that it’s almost effortless to spread. It’s easier to spread when it is at room temperature, so if you’ve made it ahead of time and kept it in the fridge, allow some time to let it warm up.
- Spatula or Pipe – Use a pallet knife or spatula to spread the frosting outwards from the centre of the cake or cookie. Alternatively, you can pipe it onto cupcakes and cookies.
How To Store
- Room Temperature – This frosting is stable, so can be stored at room temperature in an airtight container for 3 or 4 days.
- Refrigerate – The frosting will last for up to two weeks in an airtight container in the fridge, but it’s best to use within a week.
- Freeze – Place it in a freezer bag and squeeze any excess air out. It will keep for up to 3 months. Thaw it in the fridge overnight before use.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
