Made from just 5 ingredients, this salted caramel frosting is fudge-like, rich, and buttery. It’s everything you love about the flavor of homemade salted caramelโin frosting form! Enjoy it piped onto apple cupcakes, spread over banana cake, or sandwiched between two butter pecan cookies. Follow my step-by-step instructions, success tips, and video tutorial for best results.
One reader, Hope, commented: “This was a truly great caramel frosting recipe!… Rich taste, not grainy, came together quickly, and spread smoothly. True greatness! โ โ โ โ โ “
Creamy and fudge-like, with an irresistible salty-sweet-buttery flavor, this is the frosting that all desserts are begging for. (I’m pretty sure all desserts would taste epic under a blanket of this stuff.)
Not the Quickest Frosting, But Certainly the Tastiest
If you want to try this frosting, be warned that it’s not an effortless, quick process. Now that I’m scaring you away, let me back up and explain.
There are two main steps in this recipe: (1) Cook a brown sugar caramel on the stove, and then let it cool for 20 minutes. (2) Beat in sifted confectioners’ sugar and a little heavy cream or milk to thin out.
You can use the frosting right away, but it will be quite runnyโpourable consistency, really. Or if you wait at least 20โ30 minutes, the frosting will be thick enough to pipe.
So very good on banana cake.
5 Ingredients for Salted Caramel Frosting
- Butter: This is the base of the frosting, and using real butter in this recipe (not margarine or plant-based) is crucial for both flavor and texture.
- Brown Sugar: You can use light or dark brown sugar, or a mix of both. (I usually do half and half.) Make sure your brown sugar is freshโit should feel soft and moist, not hard or clumpy. If using all light brown sugar, your frosting will be lighter in color than these photos.
- Heavy Cream/Milk, Divided: Heavy cream works best in this recipe, but you can use whole milk or half-and-half if that’s what you have instead. Nothing lighter or the caramel and/or frosting will separate. I do not know any nondairy alternatives that work successfully. If you’re making a trip to the store, I strongly encourage you to use heavy cream.
- Salt: Obviously essential to make this salted caramel frosting. I recommend regular table salt.
- Confectioners’ Sugar: Make sure to sift the confectioners’ sugar or else your frosting will have lumps. I use a fine mesh sieve and sift it directly into the slightly cooled salted caramel.
Recipe Testing for Consistent Success
Today’s recipe has been published on my site for many years now, but I’ve been wanting to rework the instructions, as some readers were reporting difficulty. It’s incredibly important to me that the recipes I share are easy to follow AND work successfully. And this particular frosting recipe was proving to be a bit… temperamental.
My assistant and I began retesting the original recipe. Frustratingly, the batches kept yielding different results. Then we began changing small variables. One batch was too hard, another too grainy. Why?
- First, we tested using cold butter vs. room temperature butter.
- And then we tested using whole milk instead of cream.
- Then we changed the pan.
- And then it was dark brown or light brown sugar.
But it wasn’t the temperature of the butter. And it doesnโt really matter if you use milk or cream (I do prefer cream, but the frosting still works with whole milk). And the pan didn’t make a noticeable difference, same with using light vs. brown sugar. The problem was simply that we were overcooking it!
Avoid This!
The following picture shows the over-cooked, grainy caramel mixture:
A Candy Thermometer Promises the Best Results
The recipe used to call for boiling the caramel sauce for 3 minutes, which is actually too long for my stove. (And the above photo shows that.) The caramel should boil only until it reaches a temperature of 230ยฐF (110ยฐC), and then should be removed from the heat. On my stove, it takes just under 2 minutes, which is a pretty big difference.
A candy thermometer promises more consistent results. Your frosting will no longer be grainy and your caramel will no longer be over- or under-cooked.
Left photo below: The caramel is thin and smooth right off the stove. What a difference from the photo above! Right photo below: Here is the caramel after cooling for 20 minutes.
Now sift in your confectioners’ sugar and beat in more heavy cream/milk:
At this point, you can use the thin frosting, or wait 20โ30 minutes for it to thicken into a pipeable consistency. The longer it sits, the thicker it gets:
And be sure NOT to over-mix the frosting after it’s done. Because it will begin to separate:
That was a lot of information for you! Here is everything broken down:
6 Success Tips for the Best Salted Caramel Frosting
- Make sure your stovetop is set to medium heat, or slightly lower if your stove runs hot.
- Whisk the butter and brown sugar together FIRSTโand make sure the two are really combined. You can start combining the two with a rubber spatula, but switch to a whisk (I always use a silicone whisk so I donโt scratch my pans) when the butter is nearly all melted, to make sure the butter and sugar are really combined. Otherwise, you might see an oily layer around the edges where theyโre still a bit separated. Once they are combined, add the cream and salt.
- Use a candy thermometer for best results. The time it takes to reach 230ยฐF (110ยฐC) may take more or less than 2 minutes, depending on your particular stove and saucepan.
- Let the prepared frosting sit for 20โ30 minutes to thicken if you want to pipe it. It’s going to crust a bit as it sits, which is fineโsimply give it a stir when you’re ready to use it.
- Do not over-mix the frosting because it will begin to separate. After beating in the sifted confectioners’ sugar and cream, use it right away or leave it alone to thicken.
- If frosting sits for a couple hours, it becomes too hard to spread or pipe. If that happens, scoop it into a heatproof bowl and set it over a pan of simmering water on the stove. Heat and stir until it thins out. (Or use a double boiler.)
Best Piping Tip to Use
The best piping tip for this frosting is a round tip such as Wilton 2A or Wilton #12. If you pipe this salted caramel frosting with star tips, it will not hold its shape as nicely, because this frosting is creamy and thinner than buttercream. So I suggest a simple round tip.
Finish your dessert with a drizzle of salted caramel, the sauce version of todayโs recipe. Because everything is better with extra salted caramel.
I promise you will never run out of excuses to make this salted caramel frosting! Try it on these recipes:
- Apple Cupcakes (pictured)
- Vanilla Cupcakes (pictured)
- Apple Cinnamon Oatmeal Cookies
- Mocha Cupcakes or Carrot Cake Cupcakes
- Cinnamon Rolls
- Banana Cake (pictured)
- Cream Cheese Sugar Cookies
- Chocolate Chip Cookie Cake
- Salted Caramel Cupcakes
- Cake Mix Chocolate Cupcakes
- Sandwiched between 2 butter pecan cookies
Salted Caramel Frosting
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes (includes cooling)
- Yield: about 2.5 cups
- Category: Frosting
- Method: Baking
- Cuisine: American
Description
Made from just 5 ingredients, this salted caramel frosting is fudge-like, rich, and buttery. Aย candy thermometer and sieve are essential. Follow the step-by-step instructions, success tips listed above, and the video tutorial for best results.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cut into 4 equal pieces
- 1 cup (200g)ย packed light or dark brown sugar (I like to use 1/2 cup of each)
- 5 Tablespoons (75ml) heavy cream, divided*
- 1/4 teaspoon salt
- 2 cups (240g) confectioners’ sugar
- optional garnish:ย salted caramel sauce
Instructions
- Make the caramel: Combine the butter and brown sugar in a saucepan over medium heat. With a rubber spatula or wooden spoon, stir constantly as the butter melts. Once butter has melted, switch to a whisk to make sure the two are really combined. (Otherwise, you might see an oily layer around the edges where theyโre still a bit separated; you do not want that.)
- Once melted butter and brown sugar are combined, add 3 Tablespoons (45ml) of heavy cream and the salt. Whisk to combine, then stop whisking and attach a candy thermometer to your pan, making sure the bulb is not touching the bottom of the pan (as youโll get an inaccurate reading).
- Let the caramel boil, giving it a quick whisk every 30 seconds or so, until the temperature reaches 230ยฐF (110ยฐC). On my stove, it takes just under 2 minutes.
- Remove the saucepan from heat, give it another quick whisk, and let cool for a minute. Carefully transfer the salted caramel to a heat-proof mixing bowl set on a cooling rack and cool for just 20 minutes before continuing. The caramel sauce thickens during this time.
- Finish the frosting: Sift in confectionersโ sugar and add remaining 2 Tablespoons (30ml) of heavy cream. With a handheld or stand mixer fitted with a whisk attachment, beat on medium-low speed until the ingredients are incorporated. Turn mixer up to high speed and beat for 1 minute. If frosting is very thick, beat in 1 more Tablespoon of heavy cream. Avoid over-mixing or the frosting will begin to “break” and separate.
- Use it right away as a thin glaze or icing, or let it sit and thicken. Itโs going to crust a bit as it sits, which is fineโsimply give it a stir when youโre ready to use it. If you want to pipe this frosting, let it sit for at least 20โ30 minutes before filling your piping bag, to give it a chance to thicken up to a pipeable consistency.
- Frost cake or cupcakes and garnish with a drizzle of salted caramel sauce, if desired.
Notes
- Make Ahead Instructions: You can store this frosting covered in the refrigerator until ready to use, up to 3-4 days. It will be quite firm, so youโll want to warm it in a heatproof bowl over simmering water. (Or use a double boiler.) Stir constantly until itโs smooth and room temperature. This frosting isn’t ideal for freezing, unless it’s already used on a cake/cupcakes. The frosting as a whole, in bulk, doesn’t thaw very nicely.
- Special Tools (affiliate links): Candy Thermometer | Sieve/Sifter | Electric Mixer (Handheld or Stand) | Silicone Whisk | Glass Mixing Bowls | Reusable Piping Bag or Disposable Piping Bags | Wilton 2A or Wilton #12 piping tips | Double Boiler (optional)
- Quantity: This recipe is enough to frost 12โ16 cupcakes or one 9×13-quarter sheet cake. 1.5x the recipe for more cupcakes or a double layer cake. (Doubling the recipe would be far too much.)
- Heavy Cream: Heavy cream or heavy whipping cream works best in this recipe, but you can use whole milk or half-and-half if that’s what you have instead. Nothing lighter or the caramel and/or frosting will separate. I do not know any nondairy alternatives that work successfully. I strongly encourage you to use heavy cream.
- Piping Tip: The best piping tip for this frosting is a round tip such as Wilton 2A or Wilton #12. If you pipe this salted caramel frosting with star tips, it will not hold its shape as nicely, because the frosting is creamy and thinner than buttercream. So I recommend a simple round tip.
Reader Comments and Reviews
Hi Sally, can I use this caramel frosting to ice cupcakes and then freeze them for later consumption? I do this often with cupcakes and other types of buttercream and then saw your comment that this buttercream does not thaw well. Should I abandon my plan to decorate and freeze? Thank you
Hi!! Good morning โ๏ธ I make Pistachio cake w/raspberries jam for my 50 HB sister is delicious and moist ! !
would this frosting hold up in a six inch cake- or should i just use it as a filling with a more stable buttercream?
Hi Jayce, it should be fine on a 6 inch cake!
Today I made the outstandingly delicious salted caramel frosting. It was the best I ever made and the directions and tutorial were easy to follow. My husband loved it so we will make it again. I had to add more heavy whipping cream to get the proper consistency. Thank you so much.
As someone who is not a great baker, this recipe was amazing!!! I was able to whip this frosting up with confidence. So good! VERY rich until cooled. I let it rest at room temp for 30 min and then popped in the fridge overnight. Brought it to room temp a few hours before it frosted well. Want to try this frosting on brownies!
Could I half this recipe to use on your single-layer six-inch cake? Your other frosting recipes (like the peanut butter one) work for that cake by halving, but wanted to check for this one.
Hi Julie, that should be fine.
Hi Sally,
I am about to try this recipe to frost your chocolate cut out cookies. I’m sure it will be yummy. I agree with other commenters that making caramel or any candy can be really tricky even when you use a candy thermometer. What I’ve learned over the years (as I’ve moved around the western US), is that you need to know the altitude of your city or town and reduce the target temperature of the boiling caramel 2 degrees F for every 1000 ft elevation. A difference of just a few degrees is the difference between a nice caramel and a crumbly mess. So unless you live close to sea level, that could cause problems.
I love all your recipes, so Iโm going to assume I botched this. My thermometer said 220, but I could tell it was time to remove it from the stove as it began to cool, I realized I had made hard, caramel candy! So I quickly added the powdered sugar while it was still hot and more cream. It came out very grainyโ not at all like frosting. Thank God for my ninja blender which I’m pretty sure could grind a tree stump. Anyway, after about four minutes in my little blender, turned out mostly smooth with a few little chunks. So I am calling it caramel toffee frosting. It taste delicious and ultimately no one will know Anyway, after about four minutes in my little blender, turned out mostly smooth with a few little chunks. So I am calling it caramel toffee frosting. It taste delicious and ultimately no one will know it was less than perfect.
Can I frost today to serve tomorrow? Do I leave the cupcakes out or store in the fridge?
Hi J, you can store cupcakes with this frosting at room temperature for up to 1 day, or in the refrigerator for up to 5 days. We recommend a cupcake carrier for storing.
Will this recipe work as a filling for French macarons?
Hi Rebecca, that should be fine!
Iโve made salted caramel many, many times with great success using granulated sugar. So I know how to melt sugar (and all the rules to avoid crystallization. But this recipe resulted in a very grainy texture. The flavor was good but I couldnโt use the buttercream because the mouth feel was awful.
This looks fantastic! If I use this frosting to ice your chocolate sweet rolls, will it reheat okay when I reheat the rolls? (I like to make rolls in the evening so all I have to do the next morning is warm them briefly in the oven and have an instant delicious breakfast!)
Hi Elsa, yes, that should work just fine if you’re reheating for just a few minutes. Or, you can reheat the rolls and then add the frosting fresh. Hope you enjoy it!
I made this frosting, along with your chocolate and vanilla buttercreams, to use on a 3-tier, 5-layer chocolate chip cookie cake. I put all 3 frostings into a piping bag and did large swirls. OMG, were they good together, and with that cookie! I mixed some of the leftover salted caramel with leftover chocolate buttercream. The result was rich and creamy, with a much more pipe-able texture. It may be one of my new favorite frostings!
Hi! I followed the instructions exactly and my frosting was very thick and grainy. Do you know what might have caused this? Normally your recipes work so well for me so Iโm wondering where I went wrong! Thanks!
Hi Danielle, we’re happy to help troubleshoot. We wonder if it cooled too long? This issue could easily be resolved if you try the recipe again, be sure to cool only 10 minutes before beating in the additional cream and the confectionersโ sugar. If it happens again, you can warm the grainy mixture in a heatproof bowl over simmering water. Stir constantly until it smooths out. Hope this helps, and thank you for giving this one a try!
I just made this. It tastes great but it’s gritty. Is it fixable or do I need to make something else?
It sounds like it may have cooled for a bit too long and took on a gritty texture. This issue could easily be resolved if you try the recipe again, be sure to cool only 10 minutes before beating in the additional cream and the confectionersโ sugar. If it happens again, you can warm the grainy mixture in a heatproof bowl over simmering water. Stir constantly until it smooths out. Thank you for giving this recipe a try!
Unbearably sweet. Not buttery at all. Not really spreadable. I did everything like the recipe said, thermometer and all. 113 grams butter to 3 cups sugar?
I, and my kiddo who loves sugar, found it unbearably sweet.
I was wondering, why is there no vanilla extract in this? Can it be added or is it not customary for this type of recipe?
Hi Shelby, you can certainly add 1/2 – 1 teaspoon of vanilla extract when you stir in the salt. I don’t find it necessary, as there is already so much flavor. (But it IS delicious when you do add it!)
This was a truly great caramel frosting recipe! I needed a plain(not salted) caramel frosting, and this one came through! Rich taste, not grainy, came together quickly, and spread smoothly. True greatness!
I followed the instructions exactly, including using the candy thermometer, but my end frosting never became frosting. It was more like a dough, and then it separated. Very disappointing – it smelled and tasted so good! This is apparently quite a temperamental recipe and I do not recommend the effort.
hi Sally, what should I do if I don’t have a candy thermometer? do I just eyeball it based off how it looks in your video? thanks in advance!
Any instant read thermometer would be okay if itโs just to check the cooking caramel, and not sitting in it the whole time.
Oh my goodness! Iโll have to double this recipe next time, I snuck so many tastes I almost didnโt have enough for my cupcakes!!!
Can I use this for icing on cupcakes and refrigerate the frosted cupcakes as I only need them a day and a half later?
Hi Carolyn! We find that cupcakes dry out when stored in then fridge. We recommend making the frosting and cupcakes ahead of time, then frosting the cupcakes as close to serving as possible. See recipe notes: You can store this frosting covered in the refrigerator until ready to use, up to 3-4 days. It will be quite firm, so youโll want to warm it in a heatproof bowl over simmering water. (Or use a double boiler.) Stir constantly until itโs smooth and room temperature.
My frosting was a little grainy. I used a candy thermometer. What did I do wrong?
Hi Cindy! Grainy frostings can sometimes be caused by the confectioners’ sugar you’re using. Sifting before using would help if that is the case. And be sure to only cool the caramel for 20 minutes before continuing with the frosting. Thank you for giving this recipe a try!
Shoot, I did all the steps right–carmel wasn’t grainy; let it cool for just 20 minutes; sifted fresh confectioner’s sugar. Turned out grainy ๐
Hi Sally, can I use a regular cooking thermometer or does it have to be a candy one?
Hi Ann, a regular one should be fine here.
I’m planning to make this with the apple spice cupcakes for a shower. I need to triple the cupcake recipe. Would tripling this work as well? Or would it be best to do batches like the salted caramel sauce?
Hi Juliette! It would be best to make separate batches of both the cupcakes and the frosting recipe. Hope they’re a hit at the shower!
I made your Burnt Sugar Cake, and frosted with this Salted Caramel Frosting. Delicious! The recipe for Homemade Caramel Sauce used for the cake calls for white sugar instead of brown. Is there a taste or consistency difference?
Hi Liz, I’m glad you loved the Burnt Sugar Cake recipe! The salted caramel sauce that the recipe calls for is more of a sauce, with a base of caramelized sugar. The caramel base you are making here is thicker, and the recipe benefits from extra moisture and brown sugar flavor.
I made this recipe & doubled it!! It made a great big sheet pan . The frosting is enough for a great sheet cake . Did not fuss . No thermometer.
Just used a small kettle & poured right over apple bake!
I have a child with a severe milk allergy so I took a gamble and used dairy free margarine and soy milk. The frosting turned out spectacular, super rich and creamy. It did take a bit longer to thicken enough to pipe it (which I find is normal for non-dairy recipes) but other than that, it was perfect. So for any who need to be dairy free, it is possible!
This salted caramel frosting is easy to make and so delicious. Thank you for the recipe!