Salted Caramel Frosting

A hint of salty buttery sweet caramel sauce and cream cheese combine to create a silky smooth salted caramel frosting.

salted caramel frosting

Before I made this frosting, I knew {Salted + Caramel = Frosting} would be good. But I had no idea it would be great.

I’m not usually a big fan of frosting, but I’m a big fan of homemade caramel sauce.

I am a big fan of authentic flavors. It can take some time to develop these flavors, often just a few minutes. Caramel is one of them.

A simple syrup is slowly brought to a boil with water and sugar. No candy thermometer needed. Just keep heating until the sugar dissolves. When the fire goes through, increase the heat and continue heating until it becomes amber.

You want the caramel to keep moving so it doesn’t burn, but care must be taken to prevent any sugar crystals that may form on the sides of the pan from returning to the caramel. Those pieces create tiny crunchy bits in the caramel sauce.

Once it’s a rich amber color, add the butter, heavy cream, vanilla, and salt. Stir them gently and allow the sauce to cool before refrigerating.

salted caramel cream cheese frosting

To turn that wonderful caramel sauce into frosting, let it cool completely first. It should be room temperature to create a smooth, creamy frosting.

Combine butter and cream cheese and beat until smooth and creamy. Then add powdered sugar. Once it’s incorporated, add just 1 cup of salted caramel sauce.

I paired this frosting with the best gluten-free chocolate cake you can imagine.

One of the things I love about this frosting is that you don’t need anything other than a knife to decorate your cupcakes. No piping tools were required and the matte remained soft enough to look pretty without my effort or skill.

Salted Caramel Frosting Recipe

how to make caramel sauce

1. Put sugar and water in a thick saucepan and mix. Stir, then cook over medium heat until the sugar dissolves. About 4-5 minutes. No need to stir. Rotate the pan over the burner occasionally as the sugar melts.
2. Cook the sauce over medium heat, stirring occasionally, until it turns amber. About 7-8 minutes. Add the butter, ready to bubble and pop, and stir gently with a wooden spatula. Do not scrape the sides of the pan or splash the sauce on the sides of the pan. (Scraping uncooked sugar back into the sauce will cause crystallization.)
3. Once the butter has melted, remove from the heat and add the vanilla, heavy cream and salt. It foams up again, but it settles down quickly. Stir (again, do not scrape sides of pan) to combine, allow to cool, then transfer to jars and store refrigerated.

frosting procedure

1. Beat butter and cream cheese on medium speed until smooth and creamy. Add powdered sugar and mix.
2. Add 1 cup of room temperature caramel sauce and whisk to combine. Spread the frosting over whatever you like.

recipes inspired by eat well with others Adapted from life at blackberry farm

frosting recipe

Seasonings are one of my favorite ways to add new flavors or modify recipes. Frostings and icings fall into that category, simply dipping cookies or pretzels for a savory or sweet snack on cakes and cookies.

Fresh Blueberry Frosting is a light, creamy frosting whipped into fluffy blueberry lovelyness. A dollop of this frosting is sweet heaven on a cupcake.

If you get the chance, you can do some serious damage to this fluffy bowl of chocolate frosting without even rubbing it into your cake.

Grab a spoon and you’ll be tempted to eat this whipped cream frosting straight from the bowl or dive in with fresh strawberries.

{First published 3/8/12 – recipe updated 1/26/23}