Salted Caramel Frosting is the best way to frost cakes, cupcakes, cookies, brownies, bars and more! I only use 3 ingredients to make this easy, delectable fluffy frosting – and it takes just minutes to make. Top my incredible banana cake with this frosting, or use it anywhere else you can imagine!

A round cake with salted caramel frosting, topped with bananas and madeleine cookies, sits on a white cake stand. Stacked plates are visible in the background.
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Salted Caramel Frosting – the icing that in my humble opinion, should smother everything in including fall cookies, cakes and even cinnamon rolls! That sweet and salty flavor gets me every time.

I adapted my thick, fluffy buttercream frosting for a little fall infused flavor that can truly be enjoyed year round. While I particularly crave it as temperatures drop, I can eat salted caramel any time, anywhere.

A cake on a white pedestal topped with madeleines and bananas, adorned with easy caramel frosting, sits on a kitchen counter in front of a stove, adjacent to a vase of flowers.

Ingredients

  • Butter – Softened! It’s best to use unsalted butter in this recipe as the caramel sauce already contains salt. Check out my post on How To Soften Butter quickly for this recipe.
  • Powdered Sugar – Powdered sugar (also known as confectioners’ sugar) is super fine and helps to create a wonderfully soft and fluffy frosting. Learn how to make powdered sugar here.
  • Salted Caramel Sauce – You can make my homemade salted caramel sauce to incorporate into this fluffy frosting, or purchase a jar at your grocery store.

Variations

If you prefer a thinner icing, you can slowly add a little milk or heavy cream to the frosting until you achieve the consistency you want.

A cake with salted caramel frosting, topped with madeleine cookies and banana slices, is displayed on a white cake stand. Nearby, there are stacked plates and gold forks on a counter.

Tips

It’s easiest to spread this frosting at room temperature. If you’ve made it ahead and kept it in the fridge, allow some time for it to come to room temperature.

Use a pallet knife or spatula to spread the frosting outwards from the centre of the cake or cookie. Alternatively, you can pipe it onto cupcakes and cookies.

A caramel-drizzled cake topped with madeleines and banana slices, adorned with a layer of salted caramel frosting, sits on a white cake stand beside a vase of white flowers in a kitchen setting.

Serving Suggestions

A frosted cake topped with madeleines, banana slices, and a drizzle of salted caramel frosting, placed on a white cake stand, with a stack of white plates in the background.
5 from 2 votes
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Salted Caramel Frosting

Salted Caramel Frosting to frost cakes, cupcakes, cookies, brownies, bars and more! You only need 3 ingredients to make this easy recipe.
Prep: 5 minutes
Cook: 0 minutes
Total: 5 minutes
Servings: servings
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Ingredients  

Instructions 

  • In a mixing bowl, whip butter until smooth.
    1 cup unsalted butter
  • Gradually add powdered sugar, increasing speed to medium high.
    5 cups powdered sugar
  • Blend in salted caramel sauce until smooth.
    ⅓ cup salted caramel sauce

Julie’s Tips

  • Learn How To Soften Butter in this guide full of quick tips! 
  • If you prefer a thinner icing, you can slowly add a little milk or heavy cream to the frosting until you achieve the consistency you want.

Substitutions

  • Butter – Unsalted. If you’re using salted, you may want to use regular caramel icing. 
  • Powdered Sugar – If you don’t have any on hand, you can pulse white granulated sugar in a food processor until fine.
  • Salted Caramel Sauce – Make homemade salted caramel sauce or purchase a jar at your grocery store.

How to Spread Frosting

  • Room Temperature – This salted caramel frosting is so fluffy and creamy that it’s almost effortless to spread. It’s easier to spread when it is at room temperature, so if you’ve made it ahead of time and kept it in the fridge, allow some time to let it warm up.
  • Spatula or Pipe – Use a pallet knife or spatula to spread the frosting outwards from the centre of the cake or cookie. Alternatively, you can pipe it onto cupcakes and cookies.

How To Store

  • Room Temperature – This frosting is stable, so can be stored at room temperature in an airtight container for 3 or 4 days.
  • Refrigerate – The frosting will last for up to two weeks in an airtight container in the fridge, but it’s best to use within a week.
  • Freeze – Place it in a freezer bag and squeeze any excess air out. It will keep for up to 3 months. Thaw it in the fridge overnight before use.

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5 from 2 votes (2 ratings without comment)

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