Transform caramel into a decadent and irresistible Caramel Buttercream Frosting! Caramel frosting pairs well with all kinds of baked goods, including cakes, cupcakes, cookies and more!
Elijah didn’t seem to care about a birthday theme this year. We had Pokemon, Batman and minion decor littering our home and his only request for a cake was that it was “yummy.” PHEW because “yummy” happens to be a specialty. He gave his seal of approval on my concept: chocolate cake with caramel frosting. I’ve been dreaming both of these sugary recipes up for a while, so I was happy it sounded yummy enough for the birthday boy.
I knew the Caramel Frosting would be delicious, but I had no idea just how delicious. I loved every single thing about this frosting, from the texture (it’s on the firm side) to the caramel flavor (caramel is my FAVE….er, one of my many faves) to the way it complemented chocolate cake absolutely perfectly.
It’s a cinch to make, even for a baking beginner. This frosting would go great on anything and I mean anything. Swap out the Peppermint Frosting on these Triple Chocolate Cookies with Caramel Frosting, for example. I envision slathering it on about a thousand million different varieties and flavors and shapes of baked goods.
ENJOY. You will! The “yummy” cake this frosting was made for is coming soon!
Caramel Buttercream Frosting
Ingredients
- 3/4 cup salted butter softened (1 1/2 sticks)
- 1 cup dark brown sugar
- 1/2 cup milk
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 1 tsp fine sea salt
Instructions
- In a saucepan, combine the butter, dark brown sugar and milk and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and let the mixture bubble for 1-2 minutes, or until it turns an amber color (continue to stir constantly). Remove from the heat and stir in the vanilla. Let cool for 15 minutes.
- In a large bowl, mix (using whisk attachments) the cooled butter mixture, powdered sugar and sea salt with a hand or stand mixer on medium speed until creamy, scraping down the sides of the bowl with a spatula if necessary. Turn mixer to medium speed and beat for 3 minutes.
Hey Megan!
Thank you for sharing such “Yummiii” recipe.
Can I replace the milk with almond milk?
Thanks,
Nawel
Hi Nawel, I haven’t experimented with almond milk before however in this recipe, I don’t see it as an issue at all. I think you should try it and then be sure to come back and let us know! Thanks for asking!
Hi Megan, it was delicious with almond milk 🙂
Hi, can this be used under fondant?
sure! Just smooth it over the cake before you apply the fondant. However you probably wouldn’t taste much of the flavor because it’s a thin layer.
Hey Megan, going to bake a Carmel cake for father’s day this weekend. Since its a buttercream, looks like it will hold up well piping…. you think?
Yes, you shouldn’t have any trouble. Make sure the cake is completely cool before you start. He’ll really enjoy it!
Megan, this cake looks FABULOUS! Love your frosting technique! My Mom used to make this frosting, but she called it "Penuche Frosting" – you brought back lots of good memories today!
Thank you for sharing a sweet memory like that! Baking is good all around.
Megan