Elevate any dessert with this quick and easy recipe for a topper that delivers silky texture and complex, sweet and savory flavors!
Salted caramel is having a moment. The sweet-savory flavor has been around for decades—at least since French pastry chef Henri Le Roux won a major confectionery award for his salted butter caramels in 1980. But its popularity surged in the early 2000s at high-end pastry shops, then quickly went mainstream in everything from coffee drinks to ice cream. By 2008, the flavor had become an everyday supermarket staple.
And I totally get why! Salted caramel has the perfect combo of sweetness and saltiness that delivers a complex yet supremely balanced taste. It also enhances the flavor of other ingredients, like chocolate or coffee.
This salted caramel frosting recipe is your secret weapon for crafting irresistible, crowd-pleasing desserts. Whether you slather it on cupcakes, layer it between cakes, or use it to press together cookies into sweet little sandwiches—this frosting elevates any dish with silky sophistication!
Which caramel sauce is best for this recipe?
You’ve got options! You can use this recipe to make homemade Sea Salt And Vanilla Bean Caramel Sauce that will really elevate your frosting. Or get a richer, warmer flavor profile with this recipe for Salted Spiced Caramel Sauce that includes cozy cinnamon, cardamom, and nutmeg.
Or you can opt for a store-bought salted caramel sauce. Look for a thick but pourable option—thick enough to coat a spoon but still loose enough to drizzle. Very thin, syrupy toppings will make the frosting loose, while very stiff, chewy caramels won’t blend smoothly. Avoid those labeled as “dip” for apples and caramel that’s very stretchy or chewy when cold, both of which can make the frosting grainy or overly stiff. A smooth ice cream topping or dessert sauce works best.
If all you can find is regular caramel sauce, don’t despair! You can stir fine sea salt directly into the caramel before adding it to the frosting. A good starting point is about one-quarter teaspoon of fine sea salt per half cup of caramel sauce. Avoid over-salting, as you’ll have the chance to fine-tune once the frosting is mixed. Taste as you’re adjusting the consistency, and add a pinch or two more of fine salt directly to the frosting if it still tastes too sweet.
How do I store leftovers?
Store leftover salted caramel frosting in an airtight container in the fridge for up to 1 week. It’ll deliver its best flavor and texture in the first 3-5 days. You can also freeze this frosting for up to 2-3 months in a freezer-safe container or bag with as much air removed as possible. Thaw overnight in the fridge. Before using, let the frosting come to room temp for 15-30 minutes, then stir or rewhip to restore its smooth, fluffy texture.
Serving suggestions
Serve your salted caramel frosting atop baked goods that could use a serious glow-up. It’s particularly delicious on Apple Cupcakes, this Apple Cake Recipe, and this Apple Cider Donut Cake. But this frosting would add delicious complexity to Snickerdoodle Cupcakes, this Carrot Cake Recipe, or an Orange Gingerbread Bundt Cake as well.
Salted Caramel Frosting
Ingredients
- 1 cup unsalted butter at room temperature, 2 sticks
- 1 brick cream cheese at room temperature, 8 ounces
- 1/2 cup salted caramel sauce at room temperature, homemade or store-bought
- 1 teaspoon vanilla extract
- 3-4 cups powdered sugar
- 1/4-1/2 teaspoon fine sea salt or to taste
Instructions
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, 1-2 minutes. Add the cream cheese and continue beating until the mixture is completely smooth with no lumps, scraping down the bowl as needed.
- Pour in the cooled salted caramel sauce and vanilla. Beat on medium speed until fully combined and silky. If the mixture looks loose or warm, chill it for 5-10 minutes before adding sugar.
- With the mixer on low speed, gradually add 3 cups of the powdered sugar, about 1/2 cup at a time, mixing until just combined after each addition. Add the salt, then increase the speed to medium and beat until the frosting looks light and fluffy, 1-2 minutes.
- Check the consistency: For spreading on cakes, it should be thick yet easily spreadable; for piping, add up to 1 more cup powdered sugar, a few tablespoons at a time, beating just until it holds medium peaks. If it becomes too soft at any point, refrigerate for 10–15 minutes to firm up.
- Use immediately or cover and refrigerate. Makes about 4-5 cups of frosting, enough to generously frost a 9×13-inch cake, a 2-layer 8- or 9-inch cake, or about 24 cupcakes.
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