Easy to make delicious caramel buttercream in just a few minutes. Perfect for topping cupcakes, layer cakes or special celebration cakes.
- I love this buttercream and I wanted to share it with you.
- If you’re anything like me then you won’t be able to stick to completely healthy resolutions. I’ve actually been really good so far this year but I’m the sort of person that needs to have the occasional treat. I’d seriously recommend this buttercream on top of your favourite cupcakes if you’re in need of one.
I have actually shared this recipe before as the topping of my millionaires’ cupcakes (chocolate cupcakes with a hidden caramel and shortbread centre, topped with caramel buttercream and sprinkled with a little extra shortbread). However, I decided that it deserved a post in its own right so that it’s really easy for you all to find when you need it.
What You’ll Need
Before you start, make sure you have all of the equipment needed.
NOTE – These are affiliate links which means that if you purchase from Amazon after clicking on one the product links below I may earn a small commission. All of the products linked are ones I use in my kitchen.
Weighing Scales- Measuring Spoons
- Knife – to cut the butter
- Electric Mixer (or a bowl and hand mixer or wooden spoon)
- Sieve
- Piping Bags – if you’re planning on piping the cupcakes
- Piping Nozzle – To pipe the cupcakes as shown in the pictures you’ll need a JEM 1B nozzle.
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Caramel Buttercream
INGREDIENTS
- 150 g butter - soft at room temperature
- 150 g icing sugar
- 150 g caramel sauce - you can use ready made or make your own using my recipe – you’ll need 1 batch.
INSTRUCTIONS
- Cut the butter (150g) into cubes and then beat it (by hand or with an electric mixer on a low speed) until soft.
- Beat in the icing sugar (150g) (I do this a tablespoon at a time to avoid it flying everywhere and covering my kitchen).
- Once the butter and icing sugar are fully combined, beat in the caramel sauce (150g).
NOTES
- If you’re making your own caramel sauce to use in this recipe then make it in advance and leave it in the fridge to cool completely before using it for your buttercream.
- Make sure your butter is soft (but not melted) before you start. I take mine out of the fridge a couple of hours before I want to make buttercream or I find that my buttercream can end up a little bit lumpy.
- If you want your buttercream really smooth then make sure you keep your mixer on a low speed. It’s tempting to turn the speed up to get it made quicker, but I find that this adds little air bubbles. If your buttercream starts to get a little soft then pop it into the fridge for 10-15 minutes to firm up a little before using it.
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
How to make salted caramel buttercream
If you’re a fan of salted caramel then this buttercream can be easily adapted by simply mixing in a little ground rock salt. I find that everyone I meet likes a different level of salt (as I didn’t each much when I was little I notice if only a small amount is added). To get it just right I’d suggest adding a few twists at a time, beating it in to make sure it’s evenly distributed, have a little taste and add some more if you think it’s needed.
If you’re piping the buttercream you should be fine with a large nozzle, but may have trouble with the salt crystals causing blockages in a smaller nozzle.
Free From/Suitable For…
- Suitable for Vegetarians
- Egg-Free
- Gluten-Free
- Nut-Free
- Soy-Free
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
Charlotte Oates says
I’m glad you enjoyed it. Which do you think you’ll try next?
Menna says
Hi Charlotte,
I am planning to make this for the weekend. Can i make the caramel sauce and buttercream in advance and then combine both a day before using it on my cake ? or is it better to refrigerate mixed together till I need it ?
I will use it with cake, so filling and covering the cake.
Thank you 🙂
Charlotte Oates says
You can definitely make the caramel in advance, just store it in the fridge until you want to use it. You’ll find it will become firmer in the fridge so make sure you remove it for a while before you want to use it to allow it to soften at room temperature. Once you’ve got the caramel sauce made it only takes a few minutes to make the buttercream (assuming you’ve taken you caramel and butter out of the fridge in advance) so personally I think it would be best to make this just before decorating.
Robin says
Hi,
Would you be able to tell me what the cup yield is on this recipe?
Thank you
Charlotte Oates says
I don’t know exactly but I think it would be about 2-2 1/2 cups
Morgan says
I am making a Blackberry Jam cake for Thanksgiving and it’s a family recipe and my family has always used a caramel icing, but the icing hardens very quickly and I always used a butter knife and hot water to spread it on the cake, it is also too rich and sweet. But it never works out and I need an icing that is softer and creamy. Since this is your recipe, I was wondering if I could get your opinion, if this caramel icing would be perfect for my jam cake?
Charlotte Oates says
It should be. I’ve always found mine stays nice and soft while I’m piping/decorating. It will set a little over time and will harden if put into the fridge but should be absolutely fine while you’re decorating. My icing is quite sweet as you’d expect with caramel but it also has a slightly bitter flavour (from the heated sugar) which offsets the sweetness well.
Muriel says
What kind of caramel sauce do you use?. I was going to use carnation caramel but I have read your previous comments and now don’t know what to use
Charlotte Oates says
I make my own. The recipe is here.
Eleni says
Hi Charlotte, this recipe looks amazing and I’ve already bought all the ingredients to do it today! One thing I did notice though is that in the pictures of the cupcakes with the buttercream on top, the swirl of icing looked INCREDIBLE!! Any chance I could know what piping tip you used? Maybe even email me a picture? Thank you so so much! xxx
Charlotte Oates says
It’s this one https://www.amazon.co.uk/JEM-Drop-Flower-Nozzle-Uncarded/dp/B00EBQDLAA
Jess says
Hi would using a tin of Carnation Caramel be fine to use in this recipe?
Charlotte Oates says
I’ve not tried it but I suspect it might make the buttercream too soft as it’s runnier than the caramel sauce I use.
Leesie says
I use caramel apple dip, it’s nice and thick.
Ora Jones says
Will you please but your recipe for the caramel frosting on line…and can you use this on a cake for frosting using the caramel apple dip?
Durr-e-shahwar says
Lovely yummm gonna try this for my son..
Marquita B Ortiz says
My Home Ec Instructor claims 1/2 to 1/2 of butter to shortening makes it stand up better!! I tried it… It works!! Try it!!
Tracey says
Beautiful what tip did you use?
Charlotte Oates says
JEM 1B
Rosanna Thomas says
Does this buttercream firm up? Is it fine to use under fondant?
Charlotte Oates says
It’s not quite as firm as regular vanilla buttercream but I’d happily use it under fondant.
Maryam says
Great recipe … really easy and the frosting was delicious. Thank you for sharing
Sharon says
What’s the best butter to use for frosting thanks in advance
Charlotte Oates says
Any pack of unsalted butter is fine.
sally monfourny says
I have made this today and it tasted devine! Although the butter cream didnt look as smooth as yours but instead mine looked a little bitty. Even though I kept the wisk at the lowest speed.
But still excellent! Im adding this to my recipes book
Kirsty Hijacked By Twins says
Mmmmm yummy! These cupcakes with the caramel buttercream sound delicious, I love anything caramel based. Thank you for sharing with #CookBlogShare x
Charlotte Oates says
I’ve just published the recipe for the caramel cupcakes hidden underneath that buttercream, I suspect you’ll like the look of those too 🙂
Mandy says
This sounds really delicious especially the salted caramel version. I love your piping too, that’s definitely something I need to work on. Thanks for linking up with #CookBlogShare
Charlotte Oates says
Thanks Mandy, This buttercream has a lovely consistency for piping, it makes life much easier.
Liana says
Can I use caramel treat instead of the caramel sauce? (Condensed milk)
Charlotte Oates says
I suspect that’ll be a bit too thin so your buttercream would not hold firm.
Kate - gluten free alchemist says
Staging a rebellion is good! Can’t think of a better way to start a new year than caramel buttercream (with or without salt). Yum….. and all the best for 2017! x
Charlotte Oates says
Thanks Kate, I hope you have a lovely 2017 too xx
Farmerswifeandmummy says
Oooo this looks amazing. I’m pregnant so my real healthy eating starts in march and, having not drank for so long, I think I deserve some caramel butter cream don’t you? 😉
Charlotte Oates says
Absolutely. I think the baby will appreciate it too 🙂
Trayc says
Love the recipe for the caramel buttercream. I really need to try it out.
Just need to try and get hold of the ingredients out here, in the Middle East
I have subscribed with you too.
Thank you Charlotte
Charlotte Oates says
Are there any ingredients you’re particularly struggling to get hold of? If you let me know I may be able to suggest some alternatives.
The Why Chef says
I can’t get to the shops quick enough to try this!!! I absolutely adore salted caramel buttercream!
Do you use standard unsalted butter? What about Stalk – should I steer clear of this? I do so little baking, I’m not even sure what the difference is really!
Charlotte Oates says
Yep, just standard unsalted butter at room temperature. Personally I don’t use stork for buttercream (although I do in cake) as it’s very soft so the buttercream can end up a bit too loose and won’t hold its shape as well, and most importantly I much prefer the favour of real butter for buttercream – there’s nothing I’ve found yet the can match it.
Liz says
Can you post this using non-metric measuremants or do you have a conversion chart?
Charlotte Oates says
I don’t have a conversion chart at the moment but I am working on one as I’ve had a few requests. Hopefully it’ll be ready soon.