Easy Caramel Frosting
Satisfy your sweet tooth with rich, creamy Caramel Frosting featuring deep caramel flavor and a silky-smooth texture. Perfect for cakes, cupcakes, and more!
Servings: 32 tbs (~2 cups)
Calories: 165kcal
Ingredients
Caramel Sauce
- 1 cup white sugar
- 6 tbs unsalted butter at room temp
- ½ cup heavy whipping cream at room temp
Caramel Frosting
- ½ cup butter softened
- 6 tbs caramel sauce
- 5 cups powdered sugar
- 1 tbs heavy cream
- 1 tbs vanilla
- Pinch salt
Instructions
Caramel Sauce
- In a heavy-bottomed saucepan, add your sugar. Over medium heat melt the sugar stirring constantly. As the sugar melts it will start to clump before it gets smooth.1 cup white sugar
- Once it’s melted, continue stirring, and allow it to become an amber color and start to have a nutty smell. Be careful not to let it go past this stage or else it will burn and no one wants that! If you have a thermometer* the caramel should reach between 340°F and 350°F.
- Once it is the right color, turn heat to low. Add in the butter and whisk together. Whisking helps the butter not separate, or if it does separate from the sugar, it will help it incorporate. Adding the butter will cause the sugar to get really foamy and rise a bit. That’s good! Keep stirring until the butter is fully mixed in.6 tbs unsalted butter
- Once the butter is mixed in, slowly pour in the heavy cream, whisking as you pour. The mixture will become slightly foamy again and that’s fine. As it mixes in completely it will smooth out.½ cup heavy whipping cream
- Pour the caramel sauce into a glass container and allow it to cool.
Caramel Frosting
- Beat the butter in a large bowl in a stand mixer until smooth.½ cup butter softened
- Alternating between the cooled caramel and powdered sugar, mix into the butter. Then mix in the heavy cream.6 tbs caramel sauce, 5 cups powdered sugar, 1 tbs heavy cream
- Once fully combined mix in the vanilla and salt and whip on high until fluffy.1 tbs vanilla, Pinch salt
Notes
Tips and Tricks
- Store-bought Caramel Sauce: You can substitute store-bought caramel sauce for homemade sauce.
- Storage: Frosting can be stored in the refrigerator in an air-tight container for up to a week. Allow chilled frosting to come to room temperature before using.
- Make Ahead and Freeze: Wrap frosting in plastic wrap and then store in an air-tight container and freeze for up to 3 months! Allow frozen frosting to thaw overnight in the refrigerator, then come to room temperature before using.
- Frosting Consistency: If the frosting is too thick add more heavy cream, 1 tbs at a time, until you get the consistency you want. If the frosting is too thin, add more powdered sugar, ¼ cup at a time, until you get the consistency you want.
- Leftover Caramel Sauce: Use leftover caramel sauce on ice cream, pies, or in this banana chocolate smoothie!
Nutrition
Calories: 165kcal | Carbohydrates: 27g | Protein: 0.2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 37mg | Potassium: 9mg | Sugar: 27g | Vitamin A: 219IU | Vitamin C: 0.04mg | Calcium: 6mg | Iron: 0.02mg