Have you tried salted caramel buttercream? And I mean proper salted caramel buttercream, with actual salted caramel in it, and not the flavouring version. If not, you don’t know what you are missing! But don’t worry here is my easy recipe for how to make salted caramel buttercream …
Jump to RecipeSalted caramel buttercream is delicious, the butter, sugar, caramel and salt all work so well together and create a smooth and creamy buttercream that just tastes amazing. Once you have tasted this proper salted caramel buttercream, I don’t think you will go back to using flavouring again.
This buttercream recipe is just a simple combination of my standard 4 ingredient American Buttercream, and homemade salted caramel recipes, which are both super easy to make. You will need to make the salted caramel at least couple of hours before you make your buttercream, as it will need time to cool before being added to your buttercream.
Anyway, enough about how great it is, lets get on to how I made it….
What you Need to Make Salted Caramel Buttercream
Tools I used
- Stand Mixer
- Kitchen Scales
- Silicone spatula
- Piping bags
- Piping nozzle
Ingredients
- 200g Salted butter
- 500g Icing sugar
- 140g Salted caramel
- 2 – 4 tsp milk or heavy cream (you can adjust the amount for the right consistency)
How to make Salted Caramel buttercream
Soften the Butter
Start by placing the softened butter in the bowl of your stand mixer. Set your mixer to a medium speed, and beat the butter to a smooth and creamy texture. This process is crucial to achieving the right consistency for your buttercream, so make sure there are no lumps, this will probably only take about a minute tops.
Add the Icing Sugar
Sift your icing sugar into a separate bowl to remove any lumps, and then gradually add the icing sugar to the creamed butter, add about half of the icing sugar at a time. Make sure to mix thoroughly after each addition. As the sugar incorporates, the mixture will become thicker, and stiffer.
Caramel time
Time to add in your caramel, pop this in the mixer with your buttercream and give these a quick mix on a medium to high speed to fully mix together. Remember to stop the mixer and scrape down the sides, and bottom to make sure everything gets properly mixed together.
If Needed – Adjust the Consistency
You only need to do this step if your buttercream is still a bit think.
At this point, you now have your salted caramel buttercream and all you need to do is get the right consistency. To achieve the right consistency, you just need to add milk, cream or water, one teaspoon at a time, until you achieve the desired consistency. When you are trying to achieve the right consistency keep in mind that a slightly thinner buttercream is best for a crumb coat as this spreads onto a cake better, and stiffer buttercream works best for top coats of icing and piping decorations.
Storage & Shelf Life
When you have made your salted caramel buttercream, you can either use it straightway or store it for later use.
If storing make sure you keep your buttercream in an airtight container in the fridge, you can keep this for up to a week.
When you freeze it, again it will need to be in an airtight container, but this can be stored for up to one month.
Tip’s
Before using buttercream from your fridge or freezer you will need to allow it to come to room temperature and give it a quick whip up to restore its smoothness.
Final Word
Now you know how I make my salted caramel buttercream icing, this really does taste amazing. This icing worked so well with my winter spiced cupcakes, the smooth, tasty caramel really compliment the flavours in the cupcakes. Salted caramel buttercream also works great with chocolate cake too, so you could ice your cupcakes with this, or fill your stacked cakes. Whatever you decide to pair this recipe with I am sure it will go down a treat.
Happy baking, creating and making, I look forward to seeing some of your designs. If you post these on social media, please tag Party, Party, Disco as I love to see what you have created.
Don’t forget if you share your post on social media to tag Party, Party, Disco, and add the #partypartydisco #PPD #imadethiswithppd.
Here Are Some Other Posts You Might Like
How to make winter spiced cupcakes
How to make 4 ingredient American Buttercream
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Happy Making!
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Salted Caramel Buttercream
Ingredients
- 200 g Salted Butter
- 500 g Icing Sugar
- 140 g Salted Caramel
- 2 tsp Milk / Cream or Water 2 -4 tsp depending on consistency
Instructions
- Start by placing the softened butter in the bowl of your stand mixer. Set your mixer to a medium speed, and beat the butter to a smooth and creamy texture. This process is crucial to achieving the right consistency for your buttercream, so make sure there are no lumps, this will probably only take about a minute tops.
- Sift your icing sugar into a separate bowl to remove any lumps and then gradually add the powdered sugar to the creamed butter, add about half of the icing sugar at a time. Make sure to mix thoroughly after each addition. As the sugar incorporates, the mixture will become thicker, and stiffer.
- Time to add in your caramel, pop this in the mixer with your buttercream and give these a quick mix on a medium to high speed to fully mix together. Remember to stop the mixer and scrape down the sides and bottom to make sure everything gets properly mixed together.
- At this point, you now have your salted caramel buttercream and all you need to do is get the right consistency. To achieve the right consistency, you just need to add milk, cream or water, one teaspoon at a time, until you achieve the desired consistency. When you are trying to achieve the right consistency keep in mind that a slightly thinner buttercream is best for a crumb coat as this spreads better onto a cake, and stiffer buttercream works best for top coats of icing and piping decorations.
