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This caramel frosting recipe is sweet and buttery, with a creamy texture. Try pairing it with your favorite cake flavor!

These caramel frosting takes a few extra steps, but it is well worth the effort. Try pairing this goodness with Magic Pumpkin Cake, Apple Cake, or Easy Chocolate Cake.

Caramel frosting recipe over caramel cake.

So Sweet, and So Dreamy!

Without a doubt, this caramel frosting is hands down one of my favorite frostings! It pairs well with so many different cake flavors, especially chocolate and my caramel cake. It is also perfect frosting for apple or pumpkin cake.

Caramel just speaks to my love of fall. Caramel pairs perfectly with apples, pecans, and so much more.This recipe makes a lot of frosting so go wild.

I could eat it by the spoonful, or maybe dip some apples in it. However you decide to use it, you will not be disappointed!

Ingredients for caramel frosting recipe in a mixing bowl

How to Make Caramel Frosting

  1. MELT. Add the butter to a medium saucepan and melt over medium heat.
  2. COMBINE. Stir in the brown sugar, 1/4 cup of cream, and the salt.
  3. SIMMER. Continue cooking, stirring frequently, until the caramel mixture begins to bubble and simmer. Simmer two minutes, then remove from heat.
  4. COOL. Pour the caramel into a large bowl or the bowl of a stand mixer. Let cool for at least 30 minutes.
  5. MIX. After the caramel has cooled, add 3 cups of powdered sugar and the remaining 1/4 cup of heavy cream, and mix until smooth.
  6. COMBINE. Add additional powdered sugar as needed to make a frosting that is smooth, with a buttercream consistency.
Caramel cake frosting in a mixing bowl with a spatula

Tips for Perfect Caramel Frosting

The added time of making this caramel frosting is definitely worth the effort! 

There are a few things to keep in mind when making this frosting: 

  • You can use light or dark brown sugar or even a mixture of the two. 
  • Make sure that the butter and cream are at room temperature before adding them to the caramel mixture.
  • If you use salted butter, then you’ll need to reduce the amount of added salt or omit altogether.
  • Use a larger pot as the caramel tends to bubble up, a lot, and you don’t want it spilling over the sides.
  • Brush down the sides of the pot as it cooks to help keep crystals from forming.
  • When adding the powdered sugar be sure that the caramel has cooled enough otherwise it will not thicken up or hold any kind of shape when you try to use it.
Caramel cake icing on top of a two layer cake

Using and Storing

How much does this make? This recipe is enough to frost a two layer 8” round cake. You can also frost about 18-24 cupcakes, depending on how thick you add the frosting.

This frosting is great for all sorts of desserts of cake tastes great but you can also frost:

Store: This caramel frosting recipe will keep covered in the fridge for 3-5 days. Bring it to room temperature before trying to spread it. If you want to get it fluffy again simply whip it in a stand mixer a bit.

A cake covered in our favorite caramel frosting recipe.

For More frosting recipes, try:

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5 from 6 votes

Caramel Frosting Recipe

By: Lil’ Luna
This creamy caramel frosting recipe is sweet and buttery, perfect for pairing with your favorite cake flavor!
Prep: 15 minutes
Total: 15 minutes

Ingredients 

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Instructions 

  • Add butter to a medium saucepan and melt over medium heat.
  • Stir in brown sugar, half of the heavy cream, and salt.
  • Continue cooking, stirring frequently, until the caramel mixture begins to bubble and simmer. Simmer two minutes, then remove from heat.
  • Pour the caramel into a large bowl or the bowl of a stand mixer. Let cool for at least 30 minutes.
  • After the caramel has cooled, add powdered sugar and the remaining heavy cream, and mix until smooth.
  • Add additional powdered sugar as needed to make a smooth frosting, with a buttercream consistency.

Notes

How much does this make? This recipe is enough to frost a two-layer 8” round cake. Whether you spread it with a knife or use a thick piping tip, you can frost about 18-24 cupcakes.
STORE. Cover this caramel frosting recipe and store it in the fridge for 3-4 days.
FREEZE for up to 3 months. Bring it to room temperature before trying to spread it. To get it fluffy again simply whip it in a stand mixer. 

Nutrition

Calories: 6655kcal, Carbohydrates: 1300g, Protein: 6g, Fat: 180g, Saturated Fat: 114g, Cholesterol: 525mg, Sodium: 2912mg, Potassium: 663mg, Fiber: 1g, Sugar: 1201g, Vitamin A: 6049IU, Calcium: 451mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




8 Comments

  1. Jane says:

    5 stars
    What did you pour over the top of the cake in the original picture? Looks like plain caramel??

    1. Lil'Luna Team says:

      Yes, just a caramel ice cream topping.

  2. Teresa says:

    5 stars
    Pretty good, wasn’t sure when the caramel ice cream topping was supposed to be added in, but turned out well.

    1. LilLunaTeam says:

      I’m so glad it turned out well for you!

  3. Amanda says:

    5 stars
    Rating 5 making this tonight but I know I’ll love it!!! Thanks 🙏

  4. Monique says:

    5 stars
    It doesn’t get any better than this!

  5. MaeVonna says:

    5 stars
    This is the BEST frosting ever!!

  6. Desiree says:

    5 stars
    Delicious