Homemade Marshmallow Recipe
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If you’re anything like me and adore that magical mix of sweet and salty flavors, then this Salted Caramel Buttercream will quickly become your new favorite go-to frosting. It’s velvety smooth, luxuriously rich, and bursting with the perfect balance of buttery caramel sweetness and just the right hint of salt to elevate every bite. Whether you’re frosting cupcakes, layering cakes, or looking for a decadent filling, this Salted Caramel Buttercream is a show-stopper that brings pure joy to every dessert it touches.
Ingredients You’ll Need
Gathering simple and quality ingredients sets the perfect foundation for this Salted Caramel Buttercream. Each one plays a key role in creating that irresistible taste and texture—the creamy butter gives richness, powdered sugar adds sweetness with a smooth texture, while vanilla, salted caramel, and a pinch of salt round everything out with depth and character.
- 1 Cup (226g) unsalted butter, room temperature: Creamy butter is essential for a smooth, fluffy buttercream and acts as the base flavor.
- 3 1/2 Cups (420g) powdered sugar: Provides the sweetness and helps achieve that perfect fluffy texture without any graininess.
- 2 tsp vanilla extract: Adds warmth and enhances the caramel notes for a more complex flavor.
- 1/2 Cup (120ml) salted caramel, room temperature: The star ingredient delivering that luscious salted caramel flavor and beautiful color.
- 1/4 tsp kosher salt: Balances the sweetness and amplifies the caramel’s rich, salty-sweet punch.
How to Make Salted Caramel Buttercream
Step 1: Cream the Butter
Start by whipping your unsalted butter in a stand mixer fitted with the paddle attachment on high speed. Give it a good 5 to 6 minutes until it becomes light, fluffy, and pale in color. This step is crucial because the air whipped into the butter is what creates that dreamy, silky buttercream texture that melts in your mouth.
Step 2: Gradually Add the Powdered Sugar
Next, turn your mixer down to low and slowly add the powdered sugar a little at a time. This prevents a cloud of sugar from taking over your kitchen and ensures it incorporates evenly. Make sure to scrape down the bowl and paddle between additions so everything mixes smoothly without lumps.
Step 3: Blend in Vanilla, Salted Caramel, and Salt
With the mixer still running on low, pour in the vanilla extract, room temperature salted caramel, and kosher salt. Keep mixing gently until all these wonderful flavors combine fully into a luscious, creamy buttercream. The salted caramel adds that irresistible golden hue, while the pinch of salt makes every bite unforgettable.
How to Serve Salted Caramel Buttercream
Garnishes
To add a final touch of elegance and texture, sprinkle flaky sea salt crystals on top of your frosted cupcakes or cake. You might also want to drizzle a little extra salted caramel sauce or scatter chopped toasted pecans or walnuts for a delightful crunch that complements the buttercream perfectly.
Side Dishes
Salted Caramel Buttercream pairs wonderfully when served alongside a warm spice cake, moist chocolate cupcakes, or even classic vanilla bean cake. The buttercream’s rich and slightly salty flavor profile contrasts beautifully with mild or spiced desserts.
Creative Ways to Present
Make your desserts stand out by piping the Salted Caramel Buttercream with a star tip for intricate rosettes or dollops with a spatula for a rustic look. Use it as a luscious filling between cake layers or sandwich it between cookies for an indulgent treat. For a twist, layer it with fresh fruit like pears or apples for added freshness and zing.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Salted Caramel Buttercream, store it in an airtight container in the refrigerator for up to two weeks. To keep it tasting fresh and avoid drying out, make sure your container seals tightly and avoid exposure to air.
Freezing
You can freeze this buttercream for longer storage by placing it in a freezer-safe container. When ready to use, thaw it overnight in the refrigerator. Freezing preserves the buttercream’s flavor and texture without sacrificing that signature creamy richness.
Reheating
Once thawed or removed from the fridge, bring the Salted Caramel Buttercream back to room temperature. Then, whip it again on low speed with your mixer to revive its smooth, fluffy texture. This little step ensures it spreads and pipes beautifully as if freshly made.
FAQs
Can I use salted butter instead of unsalted butter?
It’s best to stick with unsalted butter so you can control the salt level precisely in your Salted Caramel Buttercream. Using salted butter might make the frosting too salty, but if that’s all you have, reduce the added kosher salt to taste.
Can I make this buttercream dairy-free?
You can try substituting dairy-free butter and ensure your salted caramel is also dairy-free. Results may vary slightly in texture, but it can still turn out delicious with proper mixing and temperature adjustments.
How long does Salted Caramel Buttercream last when refrigerated?
Stored properly in an airtight container, it will stay fresh for up to two weeks in the refrigerator. Always bring it back to room temperature and re-whip before using to restore its creamy consistency.
Is this buttercream too sweet?
The sprinkle of kosher salt and salted caramel balances the sweetness beautifully, offering a perfect mix of sweet and salty notes. However, you can adjust the salt amount slightly to suit your taste preferences.
Can I double the recipe for a larger cake?
Absolutely! Doubling this recipe is recommended if you want enough Salted Caramel Buttercream to crumb coat, fill, and decorate a larger three-layer 8-inch cake or even more cupcakes.
Final Thoughts
I can’t recommend enough giving this Salted Caramel Buttercream a try at your next baking adventure. It turns any cake or cupcake into a decadent delight with its luscious texture and unforgettable flavor. Once you taste that perfect harmony of salted caramel sweetness and buttery goodness, you’ll find yourself reaching for this recipe time and time again. Happy baking!
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