Go Back
delicious caramel gingerbread cake you'll love. www.cakebycourtney.com

Caramel Buttercream Frosting

5 from 3 votes
The best caramel buttercream frosting for cake
Cook Time 30 minutes
Total Time 30 minutes

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.