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.
FREE GRAMS TO CUPS CONVERSION CHARTS
Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients
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.
- says
Hi, I made this recipe using 1 batch of your caramel sauce recipe but the color of my icing is very pale, it does not even look like caramel buttercream (as per the images used here) and you cannot tell when used to ice my cake that it is caramel buttercream.
Charlotte says
I make this quite regularly and more often than not it looks like the buttercream has split. It only happens in this recipe. Any ideas?
Charlotte Oates says
Do you use homemade caramel sauce or shop bought? If shop bought, which brand do you buy?
Charlotte says
I’ve tried the homemade in this recipe and also use shop bought which is the nestle carnation caramel
Sarah Barber says
I tried making your caramel sauce and popped it in the fridge to cool. I took it out for my buttercream and it was rock hard?? Where have I gone wrong? I used the double cream in the sauce if this helps.
Charlotte Oates says
The caramel sauce will firm up in the fridge. You should find that it you leave it out at room temperature or pop it into the microwave for 20-30 seconds it’ll soften and be easier to combine with the other ingredients.
Anonymous says
How much would we need for a double layer bday cake?
Charlotte Oates says
Are you filling the cake? Covering the top? Coating the outside? Also, how thick do you like your buttercream?
Carly Deheer says
Could I use the icing recipe for a 50th birthday cake?
Charlotte Oates says
Yes
Lee says
Hi, I really love your cupcakes always looks so perfect. Would you mind share what cupcake cases brand do you use for these cupcakes?
Many thanks!
Charlotte Oates says
I always use one of two brands for my white cupcake cases (depending on what is available). Either Dr. Oetker muffin cases or Tesco own brand muffin cases (I can’t seem to find them on the Tesco website at the moment, but they had them last time I was in my local store).
Zethu says
Hi Charlotte
I hope you are well. Does the buttercream freeze well? Can I freeze it, bring to room temp before use and whip again?
Thanks!
Charlotte Oates says
I haven’t tested freezing this particular buttercream, but I would expect it to be fine. When you defrost it, allow it to come up to room temperature. If it seems a little stiff then beat it on a slow speed to lighten it. If it is still a little stiff then you can beat in a little milk to soften it.
Meera says
How can I adjust this recipe to frost a 3 layer 8 inch cake?
Charlotte Oates says
I’ll need abit more info to help with that.
Are you planning on just icing between the layers, or also covering the outside of the cake? How thick would you like the icing to be? Are you planning on just doing a covering or will it be piped? (e.g. in swirls – piped icing usually uses more than just having a layer).
Maritza says
Hello, I really like your recipes. What nozzles do you use for these cupcakes? Greetings, Maritza
Charlotte Oates says
I use a JEM1B nozzle.
Vikki says
Can you just use caramel extract instead?
Charlotte Oates says
This recipe is designed to use caramel sauce. If you want to use extract then I’d recommend following my vanilla buttercream recipe, substituting the vanilla extract for caramel (you may need to add more/less depending on the strength of flavour you’d like).
Nadia Ahmed says
If I wanted to make it into more off a lotus style cream- can I substitute the caramel with lotus spread?
Charlotte Oates says
I actually have a Biscoff Buttercream coming soon. Biscoff spread is firmer and less sweet than caramel, so the recipe needs adapting a little.
I would use 240g Biscoff Spread, 120g Butter and 180g Icing Sugar.
S says
Hello Charlotte,
I have made some American buttercreams like this and found that butter is the predominant taste in them. Is that the case with this buttercream? Thanks!!
Charlotte Oates says
Not in the case of this buttercream, it’s definitely more caramel than anything else.
Shantelle De Charmoy Bouchet says
Hi. Can this recipe be coloured blue?
Charlotte Oates says
Unfortunately I don’t think that will work. As the buttercream is caramel coloured to start with I expect that adding blue food colour will leave you with a sludgy green colour. Sorry.
Lucy says
Just wondering if tinned carnation caramel would work in this recipe?
If not, do you have any recommendations on the best store bought caramel sauce to use?
Thanks 🙂
Charlotte Oates says
I haven’t tried it, however, it has a slightly different consistency to caramel sauce so you may find that the buttercream dones’tr have the right texture if you use it.
I’d go for something like Tesco Finest Salted Caramel Sauce if you want something ready-made.
Reggie says
I’ve seen different types of caramel. Some that crystalize and have a gritty taste, some that come out every rich and thick and has more of a candy texture. The best I’ve ever had was from a Michigan restaurant that was a silky smooth buttercream with a fantastic rich caramel taste that was irresistible. I tried other recipes before coming to the conclusion that maybe combining a caramel sauce to a buttercream would give me the results I’d need. Needless to say I was surprised when I saw your recipe. Is this possibly the results I will achieve once I attempt yours?
Charlotte Oates says
I haven’t been to that same restaurant so I have no idea whether this buttercream is what you’re after, but it is a very smooth, very caramel-y buttercream so hopefully it should be something similar to what you’ve tasted before. If you decide to give it a try, please come back and let me know how it compared.
Reggie says
Okay, I’ll definitely do that. Having family over this weekend for my granddaughters birthday party. I may have that one for the adults. Will I achieve a moist cake using the recipe for the caramel cake? I usually use buttermilk in my cakes to achieve a moist richness in my cakes.
Annette Dixon says
This frosting is delicious! I tweaked it to have enough for a three layer 9” cake.
Reggie says
Annette, thanks for the response. I will most likely do the same to make sure I have enough to cover the cake. I’m determined to duplicate the recipe I enjoyed so much. I was really trying to get it shipped to me. Lol
Kathy says
Thank you so much for your caramel buttercream, sauce and cupcake recipes. Made some today and they were a huge hit!
Stephan Wegener says
This looks amazing, I’m definitely going to give it a go on the weekend. One question though; do you think this would work well as a donut filling?
Charlotte Oates says
There’s no reason why not, but you might find it a little too rich/firm. Personally, for a doughnut filling, I’d be tempted to go for just the caramel sauce.
Stephan Wegener says
Ah, thanks for the tip! What I may do is do two batches, one with the cream and one with the sauce and see which people prefer.
Charlotte Oates says
Good plan!
Frey says
These look amazing!! Both the cupcake and the frosting. I’m making this for a party tomorrow and was wondering if it’s alright to frost the cupcakes tonight? It won’t melt or anything? It’s sort of still winter here so I’m hoping it should be alright? Thanks!!
Charlotte Oates says
It should be fine if where you are is cool. If you expect it to be warm them you can store them in the fridge, just let them come up to room temperature before serving so the cake is soft.
Holly Schwennesen says
Made this today and it is divine. I’m just starting to branch out into adding extra flavours to my cakes/icings and this recipe is going to be a keeper. I also used your caramel sauce recipe, yum. I will be making these both again. I’ll also be looking at your other recipes. Thank you.