Caramel Buttercream Frosting
The best caramel buttercream frosting for cake
Equipment
- electric mixer
Ingredients
- 2 cups (452 g) unsalted butter, slightly cold
- 6 cups (750 g) powdered sugar, measured then sifted
- 1/2 cup caramel, recipe below
For the Caramel
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 g) water
- 4 teaspoons (75 g) light corn syrup
- 1/2 cup (115.5 g) heavy cream
- 2 teaspoons (8.4 g) vanilla
- 2 teaspoons (12 g) salt
Instructions
For the Buttercream
- In the bowl of an electric mixer beat the butter on medium-high for 3 to 5 minutes.
- Turn the mixer to medium and gradually add the caramel. Scrape down the sides of the bowl and mix again until the caramel is incorporated.
- On low speed, gradually add the powdered sugar. Increase the speed to medium-high and beat for another 5 minutes, until light and fluffy.
- Remember to mix the frosting by hand with a wooden spoon or large spatula to push out the air to create a silky-smooth frosting.
For the Caramel
- Mix sugar, water and corn syrup in a small saucepan.
- Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color. It happens quickly, so keep an eye on it.
- Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
- Mix in salt and vanilla. Stir to combine.
- Let cool to room temperature before using in buttercream or adding in between layers.