Easy Small Batch Salted Caramel Buttercream
You only need a few ingredients to make this rich and fluffy small batch caramel buttercream frosting! It comes together in minutes and elevates any dessert from cupcakes to cinnamon rolls. Even better, you can use store-bought or homemade caramel sauce. Both work great!
Equipment
- Hand mixer with beaters
- Medium mixing bowl
Ingredients
- 60 grams unsalted butter softened (¼ cup)
- 40 milliliters homemade caramel sauce or store-bought (2 Tablespoons)
- 120 grams sifted powdered sugar divided (1 cup)
- Pinch of Kosher salt I use Diamond
- ½ teaspoon vanilla bean paste or extract
- 2 teaspoon whole milk
Instructions
- Add the unsalted butter and caramel sauce to a medium mixing bowl. Using a hand mixer with beaters, beat the mixture until it's smooth, 1 minute.
- Then, add half of the powdered sugar and mix until smooth. Repeat with the remaining powdered sugar, scraping down the sides of the bowl with a rubber spatula as needed. The frosting will be thick.
- Mix in the Kosher salt, vanilla bean paste or extract, and whole milk. Turn the mixture to high and whip it for 2-3 minutes, until the buttercream is super fluffy. Use it on cupcakes, cinnamon rolls, & more!
Notes
For small batch baking, I always recommend using a scale to weigh ingredients! This is the only way to make sure the recipe comes out right every time.
If you aren't making homemade caramel, pick a good-quality store-bought caramel sauce instead!
If you're using a thinner caramel sauce, you might need to add a little more powdered sugar. Just add more powdered sugar, 1 Tablespoon (8 grams) at a time as needed.
This recipe makes about ¾-1 cup of frosting, which is enough for 6 cupcakes or a small sheet cake.
Nutrition
Serving: 1servingCalories: 165kcalCarbohydrates: 24gProtein: 0gFat: 8gSaturated Fat: 5gCholesterol: 22mgSodium: 24mgPotassium: 10mgFiber: 0gSugar: 23gCalcium: 8mg
Tried this recipe?Let us know how it was!