Salty, sweet, and oh-so-creamy, this buttercream is luscious and just the right amount of rich. The sweetness is perfectly balanced by a bright hint of salt. Plus, the caramel sauce adds a depth of flavor that will have you coming back for more.

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I have rewritten this section over and over again. First, I went into some detail on why the last few weeks have been so rough and why I’ve been quiet and inconsistent with posting. Then I realized wasn’t ready to share. And then America went crazy.

I honestly have no words. I have thoughts and opinions and many, many feelings. But I don’t know how to put them to words worth sharing. And while I know the whole idea of food bloggers sharing their opinions is a perennial joke, I actually have a background in writing and care about what I put out there—food-wise and word-wise.

Instead, I’m listening. I’m digesting. I’m trying to give others the benefit of the doubt and make sure I don’t shut them down before considering where their heart is.

I’m researching so I have my facts straight—not just what’s told to me through the news sources that reflect my own feelings.

I’m trying to make sure I don’t end up in an echo chamber with nothing but the things I want to be true reverberating around me.

Instead of adding to the noise, I’m trying to add to the solution. The unity.

Salted Caramel Buttercream

Since there’s no great transition, I’ll just call out the awkwardness and say that if you, too, are heartbroken over watching your country fight and try to tear itself apart and run far from reason, there’s always something that won’t ever turn on you: dessert.

I’m not usually a caramel fan. I’ll eat it with other things, like dipped in chocolate or sandwiched between cookies or drizzled over pie. But the idea of caramel frosting wasn’t ever something I thought I’d be interested in.

But then I had leftover caramel sauce and leftover frosting and no upcoming needs for them. And I got the genius idea to combine them and make something new. And it was amazing.

How to make salted caramel buttercream

First, you need to make (or buy) salted caramel sauce. I highly recommend making it, because you will have extra to drizzle on your dessert. It will keep in the fridge for several weeks. I had mine for 2 months when I used it, although that is stretching it a bit. It was on the top shelf, which ends up being really cold in our fridge, and I think that was my saving grace here.

You can make this ahead of time, but it not, it’s perfect timing to take your butter out while the caramel cools so that both meet in the middle at room temperature at the same time.

Beat your butter until smooth. Add 4 cups of powdered sugar, one cup at a time, beating until smooth each time.

Scrape down the bowl and add 1/4 cup cooled caramel sauce, vanilla, and salt. Beat until smooth.

Taste, adding a pinch more salt or up to 1/4 cup more caramel sauce, as needed, until desired taste is reached. Then beat on high for 2-3 minutes to fluff up the frosting. This is optional but highly recommended. Afterward, stir for a minute with a rubber spatula or wooden spoon to release air bubbles.

Enjoy!

Notes for this recipe

Make the caramel sauce ahead of time

I’ve written the recipe so you can do it all at once. But making caramel can be stressful the first time. It’s actually easy, and my recipe is written to avoid burning it. However, if time is a factor or if you don’t want too much on the day you’re making the frosting, you can make the caramel sauce ahead of time.

You can also make the frosting in its entirety ahead of time. This is one of my favorite stress reducers! See the recipe for storage.

Save extra caramel sauce for drizzling on cakes or cupcakes

This caramel sauce is divine. I highly recommend making a full batch and saving the extra for other desserts, drizzling on ice cream, and of course drizzling on whatever cake or cupcakes you’re making this buttercream for. In the photos, my caramel had cooled quite a bit and I was still able to get a great drizzle out of it.

Use flaked sea salt for decorating

This is key! Not only is it pretty, it’ll draw out the caramel flavor. Flaked sea salt will not melt into the frosting and/or caramel drizzle, meaning it keeps its saltiness and its decorative effect. Win-win!

My buttercream tools

Here are my must-have tools I use for making this buttercream. Affiliate links provided.

Stand mixer or handheld mixer

1M piping tips

Reusable silicone piping bags

Large and small offset spatulas

Flaked Sea Salt

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Caramel Apple Crumble Tart

Caramel Cookie Oopsie Bars

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Browned Butter Dutch Apple Pie Bars

Whipped Sea Salt Vanilla Bean Buttercream

Salted Caramel Buttercream

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prep time: 10 minutes
cook time: 10-15 minutes
total time: 25 minutes, plus an hour cooling time

yields: about 2 cups

Ingredients:

½ cup vanilla salted caramel sauce (or thicker style store-bought caramel)
1 ½ cups (3 sticks) European style butter, room temperature
4-6 cups powdered sugar
1 tablespoon vanilla extract
½ teaspoon sea salt (or to taste)

Instructions:

First, make the caramel sauce then let it cool completely. Be sure you let it cook until a deep golden color and no graininess remains (test this by grabbing some out with a spoon then letting it cool for a minute before touching). See note for store bought caramel.
While the caramel cools, you can take out your butter and let it come to room temperature. Both it and the caramel need about an hour to reach room temperature. At that point, if the caramel is still warm, you can refrigerate it for a few minutes, stirring frequently, until completely room temperature but still in liquid state. You want it liquid so it blends with the buttercream but if it is warm at all it will make a big soupy mess.
Beat the room temperature butter on high until smooth, about 30 seconds. Add 1 cup of the powdered sugar and beat on low then slowly increase to high (to avoid a sugar cloud). Beat on high for about 30 seconds, until completely smooth. Continue this process until you’ve added 4 cups powdered sugar.
Scrape down the bowl then add about ¼ cup caramel sauce, the vanilla, and the salt. (If the caramel has thickened too much, you can heat it over a double boiler or by placing your glass jar in a small pot of simmering water that covers about half the jar, until it can drizzle in ribbons but isn't hot.) Beat on high until completely smooth.
Taste the buttercream, adding more salt or caramel sauce (up to ¼ cup more, or ½ cup total) as needed. If truly necessary, you can also add some more powdered sugar, but first try refrigerating if it needs to stiffen up some.
Scrape down the bowl then beat on high for 2-3 minutes, to fluff up the frosting. This is optional but creates a great texture. Afterward, stir with a spatula or wooden spoon for a minute to release any large air bubbles.

Enjoy!

Frosting can be made ahead and stored in an airtight container on the counter overnight, in the fridge for 2-3 weeks, or the freezer for 1-2 months. If chilled, defrost on the counter for a few hours then beat again on high until smooth.

Note: If using store-bought caramel, make sure it is a thick consistency that will harden in the fridge. You also may need to add extra salt to create the right flavor.