Salted Caramel Buttercream Frosting
Delicious Salted Caramel Buttercream Frosting
Rated 4 stars by 6 users
This buttercream frosting will elevate your dessert to the next level! It’s rich, salty and sweet - and perfect for any cake, cupcake or cookie! It’s also the perfect texture for piping cakes and cupcakes. If you’re looking for a frosting that will impress, this recipe is for you and you can perfectly use our KPKitchen Liquid Measuring Cups for this recipe. Your kids will love this frosting!
Ingredients
1 1/4 Cup (284 g) Salted Butter (room temperature)
1/4 Cup (76 g) Caramel (or Dulce De Leche)
4 Cups (480 g) Powdered Sugar
1 Teaspoon (4,2 g) Vanilla Extract
3 Tablespoons (45 g) Milk (or Cream)
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Liquid Measuring Cups Set
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Stainless Steel Dry Measuring Cups & Spoons Set
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Silicone Muffin Pan (for the Cupcakes)
KPKitchen Tools Used In This Recipe
Directions
In a medium sized mixing bowl, add your butter and caramel. Using an electric hand mixer, beat until fully incorporated and smooth.
Grab the KPKitchen 1 cup measuring cup and add 1 cup of powdered sugar. Continue mixing until smooth.
Next, add the vanilla extract and milk with our KPKitchen Liquid Measuring Cups. Continue mixing until smooth.
Next, take your measuring cup again and slowly add the remaining 3 cups of powdered sugar, 1 cup at a time. Continue mixing until smooth.
Whip on high speed until light and fluffy.
Enjoy the frosting and put in on your cupcakes.
Recipe Note
Tips when making these at home!
This recipe is quick and easy! Below are a few tips to help you get started.
Tip 1: Make sure your butter is at room temperature. Melted butter or cold butter will not work in this recipe. If you forget to take your butter out of the fridge beforehand, you can slice it into small pieces. This will help speed up the process and get your butter to room temperature faster.
Tip 2: Note, because your buttercream frosting is made mainly of butter, it will begin to melt between the temperature of 90-95 degrees Fahrenheit. If your house is warm or you’re serving your frosted dessert outside in the summer, be sure to leave it in the fridge until you’re ready to serve it.
Tip 3: Make sure you use a caramel (or dulce de leche) that is thick in texture. A caramel drizzle will loosen your icing up, making your frosting runny.
Tip 4: If you don’t have salted butter, you can add 1/4 teaspoon of salt to the frosting.
Tip 5: For best results use our KPKitchen’s Angled Liquid Measuring Cups Set. Our measuring cups have measurements not only on the side, but also at the special angled surface on the inside. That way you don‘t have to bend or squat down to look at the side measurments anymore. Just look down straight to the cup while pouring to see the exact amount.
Hey Barb, we recommend this here from our friend https://natashaskitchen.com/perfect-vanilla-cupcake-recipe/ :)
Do you have a corresponding cupcake recipe for this frosting?