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.
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
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
- 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 vanilla extract 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.
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
Use either an unsweetened natural cocoa powder such as a Hershey's or dutch process cocoa powder.
If you need to slightly thin out your recipe, you can use a bit of milk until you reach your desired texture.
Yes! Just increase or decrease mixing times slightly.
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
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.
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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.
Salted Caramel Chocolate Frosting
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 vanilla extract 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.
JoAnn says
Does not say to put vanilla in at any point
Mara says
Hi JoAnn! I apologize for missing that step. I have fixed the instructions to adding the vanilla with the caramel. Have a great week!