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Caramel Buttercream

Easy to make delicious caramel buttercream in just a few minutes. Perfect for topping cupcakes, layer cakes or special celebration cakes. 
Prep Time 3 minutes
Total Time 3 minutes
Servings 9 servings
Calories 313kcal

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

This recipe makes enough icing for 9 cupcakes (decorated as in the pictures) or to cover and fill a 7″ (17.5cm) round layer cake.
You can find the recipe for the caramel cupcakes hiding under the caramel buttercream here. If you fancy using a different flavour of cupcake you can find all of my recipes in my cupcake index.
A few extra notes for buttercream success...
  • 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.

Nutrition

Calories: 313kcal | Carbohydrates: 33g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 57mg | Sodium: 158mg | Potassium: 13mg | Sugar: 32g | Vitamin A: 12.9% | Calcium: 1.1%