• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ×
    You are here: Home / Frosting / Caramel Frosting Recipe

    Caramel Frosting Recipe

    October 10, 2022 By Sam 8 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of caramel frosting, top image of single cupcake topped with caramel frosting, bottom image of multiple cupcakes frosted

    This is the best Caramel Frosting recipe! It makes a pipeable, perfectly thick caramel buttercream that’s perfect for cakes and cupcakes. Recipe includes a how-to video!

    cupcake frosted with caramel frosting and a drizzle of caramel sauce

    A Caramel Frosting Recipe That Holds Its Shape!

    Today I’m sharing one of my favorite frosting recipes! This caramel frosting is made with a homemade caramel sauce whipped into butter and sugar to create the best caramel buttercream you’ve ever had. Unlike many recipes, mine produces a frosting that is thick, pipeable, and holds its shape!

    This recipe is a bit different than the frosting on my caramel cake (in both ingredients and preparation), so it’s totally new to the blog. It is quite a sweet frosting! While it works nicely on vanilla or yellow cake, I personally prefer to pair it with something less sweet, like chocolate cake or dark chocolate cupcakes and highly recommend topping everything off with a sprinkle of fine sea salt!

    While this isn’t the quickest frosting to make, it is most certainly worth the time and effort because the results are simply fantastic. I am including some troubleshooting and tips since this frosting does start on the stove, so definitely check those out if you’re new to making caramel.

    What You Need

    overhead view of ingredients including heavy cream, brown sugar, corn syrup, and more

    A few key ingredients make this the best caramel frosting recipe:

    • Brown sugar. I like to use a blend of light and dark brown sugar. All light brown sugar will work if that’s all you have, but the blend gives your caramel buttercream a richer, deeper flavor. I know purists may comment that “true” caramel sauce is made with just granulated sugar; however, I am extremely satisfied with the authentic taste, the perfect consistency, and the overall ease of making it this way. 
    • Heavy cream & milk. Using all heavy cream makes the caramel sauce too thick to be usable, while all milk makes it too thin. A blend of the two creates a perfectly balanced consistency.
    • Corn syrup. Corn syrup prevents our caramel frosting from becoming grainy. Don’t skip it!
    • Salt. Without salt, caramel has a flat, much too sweet flavor, so salt is a necessity! I talk a bit more about using salt in (and on top of) this frosting in the FAQ section below.

    SAM’S TIP: A candy thermometer isn’t required for this recipe but it helps and I recommend one, especially if you’re dealing with a humid climate or haven’t made caramel sauce like this before. 

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Caramel Buttercream

    collage of four photos showing caramel being made on the stove
    1. Cook the sugars, butter, cream, milk, corn syrup, and salt until butter is melted and sugar dissolves, then increase the heat.
    2. Once the mixture reaches a full boil, continue cooking for 4 minutes or until the sauce reaches 230F.
    3. Remove the pot from the heat and pour your caramel into a heatproof bowl to cool completely.
    4. Once the caramel has cooled (completely!), begin preparing the frosting.
    collage of four photos showing caramel being whipped into a butter and sugar mixture
    1. Beat the butter until smooth and creamy.
    2. Gradually add half of the powdered sugar.
    3. Drizzle in the caramel (it should be completely cooled and quite thick), then gradually add the remaining sugar.
    4. Stir in the vanilla extract, then pipe or spread on cupcakes/cake.

    SAM’S TIP: Sometimes I prepare the caramel the night before I intend to make the frosting to make sure it has plenty of time to cool. It can also be refrigerated, but I recommend letting it sit at room temperature a bit before stirring it into the butter (I don’t like it to be very cold straight from the fridge).

    Troubleshooting Runny Caramel Frosting

    When done properly, the caramel should be thick after cooling and the finished caramel buttercream should be sturdy and pipeable.

    The best way to avoid a runny caramel frosting is to prevent it from happening in the first place:

    • Make sure you’ve cooked your caramel long enough (by using a thermometer or timer, both detailed in the recipe below).
    • Let your caramel cool completely after cooking; it shouldn’t be at all warm when you add it to your butter mixture!
    • Be mindful of humidity; if you live in a particularly humid environment, you may need to cook your caramel a bit longer. I definitely recommend using a thermometer in this situation!

    If it’s too late and your frosting is too thin after being prepared, you can try thickening it with more powdered sugar, adding a tablespoon or two of cornstarch, or popping it in the fridge.

    overhead view of cupcakes topped with piped frosting and a drizzle of caramel sauce

    Frequently Asked Questions

    Can I use this recipe to make a salted caramel version?

    Definitely! I highly recommend sprinkling salt over your frosting after you pipe or spread it on your cake/cupcakes. If you won’t be sprinkling it on after, I recommend increasing the salt in the recipe by a pinch or so.

    Does caramel frosting need to be refrigerated?

    As with most of my frosting recipes, I’m personally comfortable leaving this caramel buttercream out of refrigeration for about two days; beyond that, I refrigerate in an airtight container.

    How do you make caramel frosting not grainy?

    In this recipe, using corn syrup is key to prevent your caramel from crystallizing and becoming grainy. If you use this, you shouldn’t have any issues with a grainy frosting.

    cupcakes frosted with piped frosting, with the left cupcake generously frosted

    Since this caramel buttercream is so sweet, I tend to pipe it in small rosettes (shown on the right) versus large swirls (shown on the left), but I wanted to showcase in my photos how sturdy and pipeable it really is with some big, gorgeous swirls.

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    cupcake frosted with caramel frosting and a drizzle of caramel sauce

    Caramel Frosting Recipe

    This is the best caramel frosting recipe! It makes a pipeable, perfectly thick caramel buttercream that's perfect for cakes and cupcakes.
    Recipe includes a how-to video!
    5 from 3 votes
    Print Pin Rate
    Course: Frosting
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 8 minutes
    Chilling Time: 2 hours
    Total Time: 2 hours 33 minutes
    Servings: 4 cups of frosting
    Calories: 1278kcal
    Author: Sam Merritt

    Ingredients

    For Caramel Sauce

    • ½ cup (100 g) light brown sugar firmly packed
    • ½ cup (100 g) dark brown sugar firmly packed (may substitute an additional ½ cup light brown sugar if needed)
    • ½ cup (113 g) unsalted butter cut into 8 pieces
    • ¼ cup heavy cream
    • ¼ cup whole milk
    • 2 Tablespoons light corn syrup
    • ¼ teaspoon salt

    For Frosting

    • ¾ cup (170 g) unsalted butter softened
    • 4 cups (500 g) powdered sugar
    • 1 teaspoon vanilla extract
    • Fine sea salt for sprinkling

    Recommended Equipment

    • Medium saucepan
    • Candy thermometer
    • Mixing bowls
    • Electric mixer
    Prevent your screen from going dark

    Instructions

    • Combine brown sugars, butter, cream, milk, corn syrup, and salt in a medium-sized saucepan over medium-low heat. Cook, stirring frequently, until the butter is melted and sugar has dissolved.
      ½ cup (100 g) light brown sugar, ½ cup (100 g) dark brown sugar, ½ cup (113 g) unsalted butter, ¼ cup heavy cream, ¼ cup whole milk, 2 Tablespoons light corn syrup, ¼ teaspoon salt
    • Increase heat to medium and bring mixture to a full boil, stirring constantly.
    • Once mixture reaches a full boil, set a timer for 4 minutes and stir occasionally while caramel cooks (or use a candy thermometer and cook until caramel sauce reaches 230F/110C).
    • Remove from heat and pour into a large heatproof bowl. Allow caramel to cool completely before proceeding.
    • Place softened butter in a large mixing bowl and use an electric mixer to beat until smooth and creamy.
      ¾ cup (170 g) unsalted butter
    • With mixer on low-speed, gradually add about half of the powdered sugar until combined. Drizzle in caramel and stir until completely incorporated, then gradually add remaining powdered sugar.
      4 cups (500 g) powdered sugar
    • Stir in vanilla extract.
      1 teaspoon vanilla extract
    • Spread or pipe over cake or cupcakes, sprinkle with fine sea salt if desired.
      Fine sea salt

    Notes

    Making in advance

    The caramel sauce may be made up to 3 days in advance of using. Store in the refrigerator in an airtight container.
    The frosting may also be made a day or two in advance of using. It will become quite firm stored in the refrigerator in an airtight container and will need to sit at room temperature and be stirred well before using.

    Refrigeration

    I am personally comfortable leaving cake/cupcakes that have been frosted with this caramel buttercream out at room temperature (72F or below) for up to 48 hours. Beyond that I refrigerate, always in an airtight container..

    Nutrition

    Serving: 1cup | Calories: 1278kcal | Carbohydrates: 183g | Protein: 2g | Fat: 63g | Saturated Fat: 40g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 171mg | Sodium: 188mg | Potassium: 131mg | Sugar: 180g | Vitamin A: 2016IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 0.5mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Related Recipes

    • chocolate cupcake frosted with marshmallow icing that's been toasted with a culinary torch
      Marshmallow Frosting
    • Peanut butter frosting on cupcake
      Peanut Butter Frosting
    • Closeup of chocolate fudge frosting on a cupcake
      Chocolate Fudge Frosting
    • chocolate cupcake in a white liner topped with a pile of piped brown butter frosting
      Brown Butter Frosting
    « Pumpkin Cream Cheese Muffins
    Pumpkin Snickerdoodles »

    Reader Interactions

    Comments

    1. RobF

      October 27, 2022 at 6:05 pm

      5 stars
      I made the mistake of trying the cake before they had truly cooled and the cake stuck to the liner. After I frosted them, they were perfect. The cake didn’t stick to the liner and the caramel frosting is so good. I had about 1 cup frosting leftover.

      Reply
      • Sam

        October 27, 2022 at 9:38 pm

        I’m so glad you enjoyed it so much! I can’t say I blame you for not being able to wait. 😉

        Reply
    2. MaryAnn

      October 12, 2022 at 2:42 pm

      Could you use sweetened condensed milk (heated til it turns into caramel)? Thanks

      Reply
      • Sam

        October 12, 2022 at 9:42 pm

        Hi MaryAnn! I haven’t tried it so I’d be hesitant to say. I could see it potentially working if it’s thick enough. 🙂

        Reply
    3. Gale B

      October 10, 2022 at 5:49 pm

      5 stars
      This frosting was very easy to make and is delicious. I was surprised how so little time it took to make the caramel. I used it on an applesauce cake. It was creamy and smooth and makes a lot.

      Reply
      • Sam

        October 10, 2022 at 9:17 pm

        I’m so glad you enjoyed it so much, Gale! 🙂

        Reply
      • Cindy

        January 28, 2023 at 4:34 pm

        5 stars
        Just made these for a party and everyone raved. Great recipe. I followed your directions as written and they were amazing! Thank you for a great recipe!

        Reply
    4. Shelia Evans

      October 10, 2022 at 1:00 pm

      Oh my goodness, just give me a 🥄!
      You have me salivating 🤤

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Fun Spring Recipes

    Assembled strawberry shortcake.

    Strawberry Shortcake

    Easter egg candy

    Old Fashioned Easter Egg Candy

    Deviled eggs

    Million Dollar Deviled Eggs

    The Best Easter Treats

    The Best Easter Desserts

    close-up view of a thick slice of lemon blueberry cake frosted with lemon frosting

    Lemon Blueberry Cake

    Banana pudding closeup in clear glass bowl

    The Best Banana Pudding Recipe

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy|Accessibility Statement

    Footer

    Subscribe To My Newsletter!

    Footer

    ↑ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    © 2020 Sugar Spun Run. All Rights Reserved