Best Caramel Buttercream Frosting Recipes

ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
• In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full.
• Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
• To make caramel, Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature.
• Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.

BROWN-SUGAR LAYER CAKE WITH CARAMEL BUTTERCREAM FROSTING

Steps:

• Preheat oven to 325 degrees. Butter two 8-inch round cake pans. Line with parchment. Butter paper, and flour pans. Beat together butter and sugars with a mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour and salt. In another bowl, combine sour cream and baking soda. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream mixture and starting and ending with flour mixture.
• Divide batter between pans. Bake until golden and a toothpick inserted into centers comes out clean, about 50 minutes. Let cakes cool in pans, about 30 minutes. Invert cakes, remove pans and parchment, and let cool completely on a wire rack.
• Trim tops of cakes with a serrated knife to make level, then cut each cake in half horizontally. Reserve 1 bottom layer for another use. Place remaining bottom layer on a cake stand, and spread evenly with 1 1/4 cups frosting. Repeat with a second layer and another 1 1/4 cups frosting. Place third layer on top. Spread entire cake top and sides with 1 1/4 cups frosting. Refrigerate cake until firm, about 30 minutes. Spread with 1 1/2 cups frosting, smoothing top and sides. Serve immediately with marzipan animals, or refrigerate up to 2 days; if refrigerated, let cake come to room temperature before serving.

CARAMEL BUTTERCREAM FROSTING FOR BROWN-SUGAR LAYER CAKE

Steps:

• Combine 1 1/4 cups sugar and the water in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Brush down sides of pan with a damp pastry brush, and cook, without stirring, until dark amber. Remove from heat, and gradually stir in cream until completely smooth.
• Whisk together remaining sugar and the egg whites in the bowl of a mixer set over a pot of simmering water. Whisk until sugar dissolves and mixture is warm. Transfer bowl to a stand mixer fitted with the whisk attachment, and whisk on medium-high speed until fluffy and cool and stiff peaks form, about 10 minutes. Add butter, 2 tablespoons at a time, whisking well after each addition. Whisk in vanilla. Slowly pour in caramel with mixer on medium speed, and whisk until completely incorporated. Continue to whisk until smooth, about 3 minutes. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.

BUTTER PECAN CUPCAKES WITH SALTED CARAMEL BUTTERCREAM FROSTING RECIPE - (4.1/5)

Steps:

• HOMEMADE SALTED CARAMEL SAUCE: Heat sugar over medium-high heat in 1 to 1 1/2 quart heavy saucepan or saute pan. When sugar starts to melt, start whisking the sugar. It will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking and instead swirl the pan to move the sugar around. Continue cooking sugar until it is completely melted and reaches a deep amber color. Carefully whisk in the butter, whisking till melted. The caramel may clump at the sides. Remove pan from heat and carefully pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in salt. Let sauce cool for about 10 minutes in the pan, then pour into a pint mason jar and cool to room temperature. Yield: about 1 1/2 cups CUPCAKES: Heat oven to 350°F Cut 1 tablespoon. butter into small pieces; add to pecans in oven-proof dish. Bake, stirring after butter melts, 5 to 7 minutes, or till pecans are nicely toasted and butter is absorbed. Cool. Line muffin tin with 12 paper liners. Whisk flour; lightly spoon and level to measure, then sift twice into medium bowl with baking powder and soda. In bowl of stand mixer, combine sugar, salt and 1 stick butter. Beat at medium speed 5 minutes, till light and fluffy, scraping sides and bottom of bowl as needed. Add eggs, one at a time, adding vanilla with last egg and beating till yellow disappears after each addition. Using lowest speed of mixer, add flour mixture alternately with milk, beginning and ending with flour and adding nuts with last addition of flour. Stir batter with spatula, briefly, to be sure everything is mixed well. Fill muffin cups with about 1/4 cup batter. Bake 15-17 minutes or till a toothpick inserted near center returns with just a few crumbs. Cool on wire rack completely before frosting. SALTED CARAMEL BUTTERCREAM FROSTING: In medium bowl, beat butter till light and fluffy, about 3 minutes. Scrape bottom and sides of bowl; gradually add sugar and beat till smooth and creamy. Add salted caramel sauce and cream on low speed until incorporated. Increase speed gradually to high and beat till frosting is light and smooth, about 2 minutes. Refrigerate frosting at least 1/2 hour, or longer. (Can be made the day before.) If desired, garnish frosted cupcakes with additional toasted chopped pecans. Refrigerate leftovers and allow to sit at room temperature one hour before serving.

CARAMEL BUTTERCREAM FROSTING

Steps:

• Prepare an ice-water bath. In a medium saucepan, bring 1 1/4 cups sugar and 1/2 cup water to a boil, stirring until sugar has dissolved. Brush down sides of pan with a damp pastry brush, and cook, without stirring, until dark amber. Immediately dip bottom of pan in ice-water bath to stop the cooking. Gradually stir in cream until completely smooth.
• Combine remaining 1 cup sugar, egg whites, and salt in the bowl of a stand mixer set over (not in) a pot of simmering water. Whisk constantly until sugar has dissolved, and mixture is warm and feels completely smooth when rubbed between fingertips. Transfer bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and bottom of bowl is cool to the touch, about 10 minutes.
• Add butter, 2 tablespoons at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and slowly beat in caramel until incorporated. Increase speed to high (mixture will look curdled) and continue beating until smooth, about 3 minutes. Switch to paddle attachment and beat on low, 2 minutes more. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, return to room temperature and beat until smooth.

COCONUT CUPCAKES WITH CHOCOLATE GANACHE FILLING, TOPPED WITH CARAMEL BUTTERCREAM FROSTING AND TOASTED COCONUT

Steps:

• Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
• Sift together flour, baking powder, salt, and sugar. In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds. Slowly add oil to the mixture until fine crumbs are formed. Add the eggs, milk, and coconut extract and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
• Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool the cupcakes completely after baking.
• To assemble, core each cupcake with an apple corer to create a pocket for the filling. Put the Chocolate Ganache Filling into a pastry bag and cut 1/2-inch off the tip. Fill each cupcake with the filling. Put the Caramel Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Pipe the frosting on top of the cupcakes in a circular motion until completely covered. Once frosted, dip the cupcakes in a bowl of the toasted coconut and serve.
• Melt the ingredients in a saucepan over low heat. Stir the mixture constantly until melted and smooth. Be careful not to burn. Remove from the heat to cool completely.
• Stir 1 cup butter, heavy cream, brown sugar, white sugar, and vanilla together in a microwave-safe dish. Microwave at 1 to 2 minute intervals, stirring between intervals. The caramel will be thick and bubbly when done. The caramel must sit and cool completely in order to incorporate into the buttercream.
• In the bowl of an electric stand mixer with a whisk attachment, whip the remaining 1 pound butter until creamed. Add the powdered sugar and 1/4 cup cooled caramel and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.

ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
• In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full.
• Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
• To make caramel: Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature.
• Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.
• Note: Butter can be substituted for margarine, of course, but that's just what I used. The milk could be any type; I used whole milk.
• Note: If desired, save back a tablespoon or so of the caramel from the frosting, for a drizzle over the top of the cupcakes.

CARAMEL BUTTERCREAM FROSTING

Steps:

• In a large saucepan, melt butter and add brown sugar. Bring this mixture to a boil, stirring frequently. Boil and stir for 1 minute until thickened. Remove from heat and add milk. Beat with wire whisk until smooth. Add vanilla and beat again. Then add enough powdered sugar until of desired spreading consistency; the frosting should be POURABLE. POUR frosting over cake from pan and spread to cover. Frosting cools VERY QUICKLY.
• -- also a great frosting for cookies
• Refrigerate after frosting for best texture.

ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING [61]

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder. In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full. Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. To make caramel, Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature. Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.

CHOCOLATE-MAYONNAISE CUPCAKES WITH CARAMEL-BUTTERSCOTCH BUTTERCREAM FROSTING RECIPE - (4.4/5)

Steps:

• Make the cake 1. Position a rack in the middle of the oven and preheat to 350°F (175°C). Line two standard 12-cup muffin tins with paper cupcake liners. 2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside. 3. In another bowl, combine the sugar and eggs and beat with an electric mixer set at medium-high speed until light and fluffy, about 2 minutes. Beat in the mayonnaise and vanilla just until combined. Reduce the speed to medium and beat in half of the flour mixture just until combined. 4. Stop the mixer and scrape down the sides of the bowl. Add half of the boiling water and beat at very low speed, just until the batter is smooth, 5 to 10 seconds. Add the remaining flour mixture and beat just until combined, 5 to 10 seconds longer. Beat in the remaining water. The batter will be somewhat thin. 5. Divide the batter among the prepared cupcake cup liners, filling them about two-thirds full. Bake until a wooden skewer inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Transfer the tin to wire racks and let cool completely. Make the caramel sauce 1. Combine the granulated sugar and water in a medium, heavy-bottomed saucepan over medium heat. Cook, gently swirling the pan occasionally, until the sugar dissolves and starts to change color. Increase the heat to high and boil until the syrup turns a deep amber color, 4 to 5 minutes. Watch carefully, as it can burn quickly. 2. Immediately remove the pan from the heat and stir in the cream with a wooden spoon. Return the pan to the stove, reduce the heat to medium-low, and cook, stirring constantly, until the caramel thickens, 3 to 5 minutes. Remove the sauce from the heat and let cool. Make the buttercream frosting 1. While the sauce is cooling, prepare the buttercream. Combine the eggs and brown sugar in the metal bowl of a standing mixer. (Alternatively, use a metal mixing bowl and a handheld electric mixer, but be prepared for a workout.) 2. Fill a large saute pan or frying pan with water and bring to a simmer over medium-high heat. 3. Place the mixing bowl in the simmering water and whisk the eggs and sugar constantly until the sugar is completely dissolved and the mixture is thick and fluffy and very hot, 3 to 4 minutes. Use an instant-read thermometer to check the temperature; it should be anywhere between 120°F and 140°F (49°C to 60°C). 4. Remove the bowl from the simmering water and, using the whisk attachment, beat the eggs at medium-high speed until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes. Beat in the vanilla and salt. 5. While the eggs are mixing, unwrap the individual sticks of butter and rewrap them loosely in plastic wrap. Pound the butter 5 or 6 times with a rolling pin, or until the butter is soft and malleable but still cool. 6. With the mixer speed still on medium-high, add the butter, approximately 2 tablespoons at a time, to the egg mixture, beating in each addition until it is incorporated. When all the butter has been incorporated, slowly dribble in the bourbon. Don't start to panic if the buttercream seems too liquid or looks curdled as you beat in the butter. It will magically emulsify into a smooth, creamy frosting by the time the last little bit of butter is mixed in. Have faith; it's worth it. 7. When the buttercream is smooth and glossy, turn off the mixer and, using a rubber spatula, fold in 1/2 cup of the cool caramel sauce. For a stronger flavor, fold in up to 1/2 cup more caramel sauce. 8. When the cupcakes are completely cool, frost them with the Caramel-Butterscotch Buttercream Frosting and serve.

CARAMEL BUTTERCREAM FROSTING (FOR EVERYONE, INCLUDING VEGANS!)

Steps:

• Stir the margarine and brown sugar together in a pan. Bring to a boil over medium-high heat, stirring constantly, and cook for 1 minute until dark brown. Remove from heat, and whisk in the soy milk and vanilla extract until smooth.
• Beat the shortening together with 2 cups confectioners' sugar in a mixing bowl until well blended. Continue beating, and gradually add the brown sugar mixture, alternating with the remaining confectioners' sugar.