Salted Caramel Buttercream Frosting
Serves 1
10 mins prep
5 mins cook
15 mins total
This is a small batch that will frost 6-12 cupcakes (depending on how high you pile it on), but can easily be doubled or tripled for larger batches.
0 servings
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In a large mixing bowl, beat the softened ½ cup butter, i.e., 1 stick[/adjustable]) on medium using a hand or stand mixer with paddle attachment for 2-3 minutes or until creamy. Slowly add in 1 ½ cup powdered sugar, ¼ cup heavy cream, and 1 teaspoon vanilla extract. Continue mixing on high speed for 2 minutes.
Add ⅔ cup homemade or pre-made caramel sauce.
Slowly turn the mixer up to high speed and beat for 3-4 minutes. You may need to stop the mixer half-way through to scrape the sides of the bowl with a rubber spatula.
Add frosting to a piping bag to frost or use a knife to spread on top of cake/cupcakes.