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Home » Frosting & Fillings » Salted Caramel Chocolate Frosting

Salted Caramel Chocolate Frosting

Published: Oct 29, 2021 · Modified: Oct 29, 2021 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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Try adding salted caramel to chocolate buttercream for an extraordinary frosting experience. The sweet, salty and chocolatey combination is truly magical and comes together in 20 minutes. This Salted Caramel Chocolate Frosting stands out from traditional plain buttercream.

A chocolate cupcake frosted with salted caramel chocolate frosting in a rosette with flaky sea salt on top on a white background.

I love the combination of sweet and salty especially the pairing of salted caramel and chocolate. This recipe elevates traditional chocolate frosting with the addition of two ingredients - caramel sauce and salt! Plus, you can use store bought caramel sauce! You will love how simple this frosting recipes is to whip up. Plus, it's so buttery and creamy!

I love this frosting on my High Altitude Blender Chocolate Cupcakes stuffed with edible Brown Butter Chocolate Chip Cookie Dough and it's the perfect compliment to my Salted Caramel Chocolate Pretzel Cookie Cake.

Why this Recipe Works

  • Creamy & delicious
  • Sweet, salty & chocolatey
  • Super easy and quick to make
  • Perfect for cakes, cupcakes, cookie cake, macarons and so much more

Ingredients

Overhead of Sea Salt Caramel Chocolate Frosting Ingredients on a white marble background. In the top left corner, is a large white bowl with powdered sugar, to the right of the is a bottle of vanilla extract, to the right is a milk bottle of heavy cream, to the right of that is a container of Hersey's dark cocoa powder. In the bottom left, is a small white bowl of caramel sauce, next to it on the right is a small plate of 2 sticks of butter unwrapped and next to that on the right is a small marble container with flaky sea salt

See recipe card for quantities.

Ingredient Notes

  • Butter, unsalted: lets you control the amount of salt in frosting. Should be room temperature!
  • Cocoa Powder: can use whatever cocoa powder you like and have on hand!
  • Powdered Sugar: also known as confectioners sugar. Measured before sifting.
  • Vanilla Extract: extra flavor! Real vanilla will result in the best flavor.
  • Caramel Sauce: can use store bought or homemade!
  • Sea Salt: balances the flavor of the sweetness of the frosting and really enhances the caramel and chocolate flavor. I like Maldon flaky sea salt!
  • Heavy Cream - optional, use to thin on the frosting if too thick

Step by Step Instructions

Side by side photos with a number in the upper left corner with white text and a black outline. In the left image with a '1' is butter in a red stand mixer being beaten. In the right image is a '2' and chocolate has been added and is being beaten.
  1. Beat butter in a stand mixer with paddle attachment until creamy (~3-5 minutes at low to low-medium speed)
  2. Add in cocoa powder to butter, and beat until combined (~3 minutes at low to low-medium speed). Scrape down the sides of the bowl as needed.
Side by side photos with a number in the upper left corner with white text and a black outline. In the left image with a '3' is chocolate frosting beating in a stand mixer. In the right image is a '4' and the chocolate frosting has become really shiny and smooth.
  1. Add in ½ of the powdered sugar to stand mixer, and beat until combined (~3 minutes at low-medium speed). Scrape down the sides of the bowl as needed. Then, add in the rest of the powdered sugar to cocoa and butter mixture, and continue to beat until combined (~3 minutes at low-medium speed).
  2. Add the caramel sauce and beat( on medium to medium high) speed until well incorporated. The frosting will become shiny and really smooth.
Side by side photos with a number in the upper left corner with white text and a black outline. In the left image with a '5' is chocolate frosting beating in a stand mixer with flaky sea salt. In the right image is a '6' and a chocolate cupcake in a brown wrapped has a chocolate frosting rosette piped on top.
  1. Gradually add in salt (¼ teaspoon at a time until it reaches your desired saltiness). Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl to ensure everything is well combined.
  2. Add frosting to a piping bag with piping tip of choose and use.

Expert Tips

  • Simply Sift!: Best practice is to sift your powdered sugar and cocoa powder before using to ensure a lump-free frosting.
  • Room temperature butter is a must! Cold butter for frosting can result in a chunky frosting or the frosting will not come together. Forgot to soften your butter? Check on this video on how to quickly soften butter.

Recipe FAQs

What kind of cocoa powder should I use?

Use either an unsweetened natural cocoa powder such as a Hershey's or dutch process cocoa powder.

Can I substitute heavy cream?

If you need to slightly thin out your recipe, you can use a bit of milk until you reach your desired texture.

Can I double this recipe? or make a smaller batch?

Yes! Just increase or decrease mixing times slightly.

How much frosting do I need?

For this recipe, if you are just spreading the frosting on cupcakes or a simple one layer piping then this recipe should be enough for around 24 cupcakes. If you are looking to heavily pipe cupcakes then I would say about around 15

Do I have to sift the powder sugar and cocoa powder?

I won't say you HAVE to but I highly recommend it! It is a guaranteed way to make sure your frosting is lump-free. If you are going to skip sifting, I would recommend slowly adding your cocoa powder and powdered sugar in a little bit at a time. And not adding more, until the previous powdered sugar is throughly mixed in.

Related Recipes

  • Cookie Butter Fudge Sauce
  • Cookie Butter Magic Shell
  • Food Processor Banana Nutella Bread
  • Salted Caramel Chocolate Pretzel Cookie Cake

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

A close up of a chocolate cupcake frosted with sea salt caramel chocolate frosting in a rosette. The cupcake is lined with a brown cupcake liner with another cupcake liner underneath but opened up. The cupcake sits on a white background with more cupcakes in the background

Salted Caramel Chocolate Frosting

Mara
Sweet, salty, chocolatey and delicious. This yummy homemade Salted Caramel Chocolate Frosting is always a crowd-pleaser. If you are looking for something a little bit different from your traditional chocolate frosting, this recipe is for you! Make it for birthdays or everyday celebrations.
4.67 from 9 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 3 cups
Calories 1064 kcal

Equipment

  • Stand mixer with paddle attachment
  • Sifter
  • Silicone spatula

Ingredients
  

  • 2 sticks butter, unsalted room temperature
  • ½ cup cocoa powder
  • 2 & ½ cups powdered sugar
  • .5 cup caramel sauce store bought or homemade
  • 2 teaspoon vanilla extract
  • flaky sea salt to taste

Instructions
 

  • Beat butter in a stand mixer with paddle attachment until creamy (~3-5 minutes at low to low-medium speed)
  • Add in cocoa powder to butter, and beat until combined (~3 minutes at low to low-medium speed). Scrape down the sides of the bowl as needed.
  • Add in ½ of the powdered sugar to stand mixer, and beat until combined (~3 minutes at low-medium speed). Scrape down the sides of the bowl as needed. Then, add in the rest of the powdered sugar to cocoa and butter mixture, and continue to beat until combined (~3 minutes at low-medium speed). 
  • Add the caramel sauce and beat( on medium to medium high) speed until well incorporated. The frosting will become shiny and really smooth.
  • Gradually add in salt (¼ teaspoon at a time until it reaches your desired saltiness). Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl to ensure everything is well combined. 
  • Add frosting to a piping bag with piping tip of choose and use.

Notes

Simply Sift!: Best practice is to sift your powdered sugar and cocoa powder before using to ensure a lump-free frosting.
Room temperature butter is a must! Cold butter for frosting can result in a chunky frosting or the frosting will not come together. Forgot to soften your butter? Check on this video on how to quickly soften butter.
 
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Calories: 1064kcal | Carbohydrates: 133g | Protein: 4g | Fat: 63g | Saturated Fat: 40g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 162mg | Sodium: 675mg | Potassium: 274mg | Fiber: 5g | Sugar: 98g | Vitamin A: 1916IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara

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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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