Caramel Buttercream Frosting
Rich, buttery, fudge-like heaven, all wrapped up with only 5 simple ingredients. It takes you less than 1 hour to whip up this fluffy bliss!
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Servings: 20
Calories: 243kcal
Ingredients
- ¾ cup (12 tbsp; 170g) unsalted butter, cut into 4 same-sized pieces
- 1 ½ cups (300g) packed dark or light brown sugar (you can use a mix of ¾ cup each)
- 7 ½ tablespoons (112.5ml) heavy cream (better spare some extra to fix the frosting if it’s too dense)
- 1 pinch salt (about ½ teaspoon)
- 3 cups (360g) confectioners’ sugar (powdered)
Instructions
- Mix brown sugar and butter in a saucepan on medium heat until melted.
- Add a pinch of salt and 4 ½ tablespoons of heavy cream, whisk together, and use a candy thermometer for accuracy.
- Let the caramel boil, whisking until it hits 110°C or 230°F.
- Remove from heat, whisk once, and let it cool for 1 to 2 minutes. Transfer to a heat-tolerant bowl on a cooling rack for 20 minutes to thicken.
- Add confectioners’ sugar and 3 tablespoons of heavy cream. Blend with a handheld or electric mixer on high for a minute. Adjust consistency with extra cream, but don't overmix.
- If piping, let your caramel icing cool for 20-30 minutes for the perfect consistency.
Notes
- Pop it in the fridge for 3-4 days. Do not freeze the whole batch unless it's already on a cake or cupcake.
- Perfect for a double-layer cake or 18-24 cupcakes.
- Heavy whipping or heavy cream is recommended (but half-and-half or whole milk also works). Do not use anything too light.
- Stick with the classic round tip when piping.
Nutrition
Calories: 243kcal | Carbohydrates: 23.4g | Protein: 0.8g | Fat: 16.9g | Saturated Fat: 10.6g | Cholesterol: 59mg | Sodium: 196mg | Potassium: 40mg | Calcium: 33mg
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