Easy to make delicious caramel buttercream in just a few minutes. Perfect for topping cupcakes, layer cakes or special celebration cakes.
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.