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).
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.
Calories: 313kcal | Carbohydrates: 33g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 57mg | Sodium: 158mg | Potassium: 13mg | Sugar: 32g | Vitamin A: 645IU | Calcium: 11mg
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.