Description
Delicious and creamy caramel buttercream that is perfect for frosting cakes and cupcakes.
Ingredients
Scale
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 3 cups powdered sugar
Instructions
- Heat the granulated sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns amber.
- Remove from heat and stir in the butter until fully combined.
- Slowly add the heavy cream while stirring. It will bubble—continue stirring until smooth.
- Add vanilla extract and sea salt. Let caramel cool completely.
- In a large bowl, beat the butter until fluffy (3–5 minutes).
- Gradually add powdered sugar and mix until smooth.
- Add the cooled caramel to the buttercream and beat until fully incorporated and fluffy.
Notes
- This buttercream can be used to frost cakes or cupcakes.
- Store in an airtight container in the refrigerator for up to a week.
- Bring to room temperature and re-beat before using if refrigerated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 14g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg