Every so often I make a recipe, photograph it, and then forget to publish it. That leaves delicious creations tucked away in my files. I made this salted caramel buttercream frosting last month and only remembered it when I found some leftover Cadbury eggs. So here we are — Salted Caramel Buttercream Frosting, finally!

This frosting uses my favorite buttercream base combined with a rich salted caramel sauce. If you’re the type who could spoon frosting straight into your mouth, consider this your warning. The buttercream is completely lickable, and the salted caramel practically needs its own spoon.

This is a small-batch recipe that will frost roughly 6–12 cupcakes depending on how generously you pipe it. You can easily double or triple the quantities for larger batches.

Serve this buttercream on cupcakes or a cake and finish with Cadbury caramel mini eggs or pretzels for a salty-sweet contrast.


Salted Caramel Buttercream Frosting
Ingredients
- ½ cup butter, softened
- 1 ½ cup powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ⅔ cup homemade or pre-made caramel sauce
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Instructions
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In a large mixing bowl, beat the softened ½ cup (1 stick) butter on medium with a hand mixer or stand mixer fitted with the paddle attachment for 2–3 minutes, until creamy. Gradually add 1 ½ cups powdered sugar, ¼ cup heavy cream, and 1 teaspoon vanilla extract. Continue mixing on high for 2 minutes.
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Add ⅔ cup homemade or store-bought caramel sauce and mix to combine.
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Increase the mixer speed to high and beat for 3–4 minutes until light and fluffy. Stop once or twice to scrape down the sides of the bowl with a rubber spatula.
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Use a piping bag to pipe the frosting onto cupcakes or spread it on a cake with a knife. Decorate with candies or pretzels if desired.
Nutrition
Did you make this?
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