Salted Caramel Buttercream Recipe

Salted Caramel Buttercream Cupcakes

This buttercream recipe has been scaled to make more than enough for 24 medium cupcakes:

Salted Buttercream Frosting Recipe from

First Stage

4 cups sugar
2 cup buttermilk
1 cup Crisco vegetable shortening
1 cup butter
2 teaspoon baking soda

Second Stage

1 cup unsalted butter (2 sticks)
1 teaspoon coarse sea salt (plus a bit extra for sprinkling on top)
4 cups confectioner’s sugar

  1. Add all ingredients from the first stage of the frosting recipe in a 3-4 quart pot. Stir ingredients with a wooden spoon as cooking over medium-low heat.
  2. Cook to softball stage (235-245 degrees on a candy thermometer as well as using the cold water test).
  3. Remove from heat and pour into a large mixing bowl or the bowl of a stand mixer. Using a whip attachment, whip the caramel until it has cooled enough to touch lightly.
  4. Add the butter and salt from the second stage of the frosting recipe to the mixing bowl and whip.
  5. Add confectioner’s sugar in ½ cup increments, stopping after each to scrape sides of mixing bowl. Turn mixer on high for about 10 seconds after each addition to merge air into the frosting.
  6. Adjust the amount of confectioner’s sugar to result in a frosting that will hold it’s shape.
  7. Frost cake and store on a cake plate covered with a dome or an airtight container.
  8. Best served within 1-3 days.

3 thoughts on “Salted Caramel Buttercream Recipe

  1. Pingback: 50th Birthday | Chocolate Chianti Jarcake Favors | Pastiche Events | Chicago

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