Caramel Buttercream Frosting
If i’m speaking truthfully, caramel should be its own food group. I have so many recipes that I’ve been working on that caramel is a main focus flavor. This caramel buttercream can be used with so many recipes. From chocolate cakes and cookies, to banana bars and cinnamon rolls. My batch of caramel frosting I used for these PICTURES will be used for cinnamon rolls.
CARAMEL BUTTERCREAM FROSTING
1/2 c. + 2 TBSP Butter
1/2 tsp vanilla
4 c. Powdered Sugar
2/3 c. Caramel Sauce (I’ve used the caramel you can buy to dip apples into, and the topping for frosting that comes in a jar. The jar version is thicker than the pour type bottles.
2 TBSP Heavy Cream
Pinch of Flakey Salt- Optional
I don’t always include this, depends what I’m making the frosting for. Could also be sprinkled over the top of the dessert when all finished up.
In a stand mixer add butter and vanilla, mix until butter is smooth and creamy with no lumps. Add powdered sugar and continue to mix until incorporated, then mix in the caramel sauce. Starting with 1 TBSP of heavy cream, add it slowly and let the frosting combine for 30 seconds or more before deciding to add more. Depending on the consistency you want 1 TBSP of cream may be enough. The caramel sauce does tend to make this a bit thinner than traditional buttercream. You can add more powdered sugar if you wish, but it can get very sweet very quickly.
I have a cinnamon oatmeal cookie that I always top with this caramel frosting. Here is the link to the cinnamon oatmeal cookie recipe!
frosting used to be an enemy of mine. I can’t even begin to calculate the amount of milk and powdered sugar I'VE wasted trying to make frosting. It was either way way to thick, or the consistency of water. Lots of practice and groceries later I feel way more confident that I can make any consistency of frosting or icing I want.
We would love to hear the different ways you use this frosting and baked goods you pair it with!
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