Salted Caramel Chocolate Frosting

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

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.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Total Time 20

Servings cups

Calories 1064kcal

Author Mara

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.

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