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Judy John

Salted Caramel Frosting

This salted caramel frosting offers rich caramel flavor, creamy texture, and a hint of salt for balance. It works beautifully on cakes, cupcakes, cookies, and layered desserts while remaining easy to prepare and customize.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

Salted Caramel Frosting
  • 1 cup unsalted butter softened
  • 1/3 cup salted caramel sauce cooled
  • 3 cups powdered sugar sifted
  • 2 tbsp heavy cream room temperature
  • 1/2 tsp sea salt fine texture
  • 1 tsp vanilla extract pure vanilla

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Measuring Cups
  • Rubber Spatula
  • Piping Bag
  • Freezer
  • Tray
  • Storage Container
  • Oven

Method
 

  1. Beat softened butter until fluffy, pale, and smooth.
  2. Add caramel sauce and vanilla. Mix until fully blended and creamy.
  3. Gradually add powdered sugar while mixing to create a smooth frosting.
  4. Add heavy cream and sea salt. Beat until light and airy.
  5. Adjust consistency as needed for spreading or decorative piping.
  6. Spread or pipe onto cooled desserts and finish with extra caramel if desired.

Notes

For a softer frosting, add a little more cream. For firmer decorating texture, chill briefly before use. Freeze frosting in an airtight container for up to 2 months and thaw overnight before whipping again. Keep desserts cool during assembly. Customize flavor with espresso powder, cinnamon, or maple extract. Store refrigerated for up to 5 days.