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frosting in jar with caramel on spoon and piping bag in front and cupcakes behind

Caramel Buttercream Frosting Recipe

EASY Caramel Buttercream Frosting - this recipe works with any caramel sauce and is perfect frosting for cupcakes, cakes, cookies and so much more!
Course Dessert
Cuisine American
Keyword buttercream, caramel, frosting
Prep Time 15 minutes
Total Time 15 minutes
Servings 24 servings
Calories 158kcal
Author Dorothy Kern
Cost $8


  • 1 cup (226g) unsalted butter , softened
  • ½ cup caramel sauce (homemade or store bought)
  • ½ teaspoon salt
  • 4 cups (452g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt for flavor, optional if making salted caramel frosting


  • Add butter and caramel to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Cream until butter is chunky in the caramel.
  • Add salt, vanilla and powdered sugar and beat until creamy and smooth.
  • Frost recipe as desired. Makes enough for 24 cupcakes or a 9-inch layer cake. Store in refrigerator for up to one week or freeze for up to a month.


  • You can use any kind of caramel sauce - check out the links in the post for all my caramel recipes.
  • To make Salted Caramel Buttercream: Add up to an additional 1 teaspoon sea salt after making frosting - to taste.


Serving: 1serving | Calories: 158kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 163mg | Potassium: 7mg | Fiber: 1g | Sugar: 20g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg