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–+ servings
A frosted cake topped with madeleines, banana slices, and a drizzle of salted caramel frosting, placed on a white cake stand, with a stack of white plates in the background.
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5 from 2 votes

Salted Caramel Frosting

Salted Caramel Frosting to frost cakes, cupcakes, cookies, brownies, bars and more! You only need 3 ingredients to make this easy recipe.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Julie Blanner

Ingredients

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

Notes

  • 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.

Nutrition

Calories: 346kcal | Carbohydrates: 54g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 158mg | Potassium: 10mg | Fiber: 1g | Sugar: 49g | Vitamin A: 478IU | Calcium: 8mg | Iron: 1mg