Okay, real talk—salted caramel and cream cheese together might just be the best culinary couple since peanut butter met chocolate. Like, if caramel had a dating profile, it would swipe right on cream cheese every time. This frosting? It’s smooth, buttery, salty-sweet perfection that’ll make even boxed cake mix taste gourmet.
If you’re the kind of person who “accidentally” eats frosting straight off the spoon (no judgment), this one’s about to become your new obsession. Grab a whisk and a little self-control (you’ll need both). Let’s do this.
Why This Recipe is Awesome
First off—it’s stupidly easy. Like, if you can operate a spoon, you’re 90% qualified to make this frosting. There’s no fancy candy thermometer, no weird “wait till the caramel hits 238°F” nonsense. Just buttery caramel vibes, tangy cream cheese smoothness, and a sprinkle of flaky salt to keep things balanced (and fancy).
Plus:
- It’s pipeable and spreadable, so you can use it for cupcakes, layer cakes, or even toast if you’re feeling rebellious.
- It tastes like a bakery secret weapon, but without you needing to sell your soul to a pastry school.
- That buttery finish? Oh yeah, it’s there. Like a soft caramel hug for your taste buds.
Basically, if comfort food had a frosting form—it’s this one.
Ingredients You’ll Need
(aka your shopping list for sweet, sticky happiness)
- 1 cup (2 sticks) unsalted butter, softened — because butter makes everything better.
- 8 oz (1 block) cream cheese, softened — the tangy MVP.
- 1/2 cup salted caramel sauce — homemade or store-bought, no one’s judging.
- 4 cups powdered sugar, sifted — unless you like clumpy frosting (you don’t).
- 1 tsp vanilla extract — for that “wow, this tastes professional” vibe.
- 1/4 tsp fine sea salt — optional, but adds that chef’s kiss balance.
- A pinch of flaky sea salt — for sprinkling on top if you’re feeling fancy (spoiler: you are).
Step-by-Step Instructions
Let’s get this frosting party started:
- Beat the butter.
In a large mixing bowl, beat the softened butter on medium speed until it’s smooth, pale, and about as fluffy as a cloud. - Add the cream cheese.
Toss it in and keep beating until they’re besties—smooth and perfectly combined. No lumps allowed! - Bring in the caramel.
Pour in your salted caramel sauce and beat again until the whole thing smells like heaven and looks like silk. Try not to lick the beaters yet. (Okay, maybe just a little.) - Sweeten it up.
Gradually add the powdered sugar, one cup at a time. Beat on low at first unless you want your kitchen covered in sugar snow. Once incorporated, crank it up to medium until it’s smooth and fluffy. - Add vanilla and salt.
Stir in the vanilla extract and a pinch of fine salt. Give it a taste test. You know, for “quality control.” - Adjust the texture.
Too thick? Add a splash of milk. Too soft? Add a bit more powdered sugar. You’re the boss here. - Decorate or devour.
Pipe, spread, or spoon it onto your cake/cupcakes/brownies/fingers. Finish with a sprinkle of flaky salt for that dramatic, bakery-level touch.
Common Mistakes to Avoid
Because yes, even frosting can go wrong (but we’re here to stop that).
- Using cold cream cheese or butter. Unless you like lumps that won’t mix out, let ‘em soften first.
- Overbeating after adding sugar. You’ll whip in too much air, and your frosting might lose that luscious, dense texture.
- Using cheap caramel sauce. Don’t do your frosting dirty. Get a good one—or make your own if you’re feeling extra.
- Forgetting the salt. That tiny pinch is what makes it salted caramel. Don’t skip it unless you like bland sweetness.
- Thinking you’ll “just eyeball” the sugar. Nope. You’ll either end up with soup or plaster. Measure, my friend.
Alternatives & Substitutions
Because sometimes you’re out of stuff—or just love to improvise.
- No salted caramel sauce? Mix 1/2 cup caramel sauce + a pinch of sea salt = instant fix.
- Want it less sweet? Cut the powdered sugar by ½ cup and add a little more cream cheese for extra tang.
- Dairy-free version: Use vegan butter and dairy-free cream cheese. It’s still delicious, promise.
- No vanilla? Swap in a dash of bourbon or rum extract for grown-up flavor (because why not?).
- Need it stiffer for piping? Add more powdered sugar until it holds its shape.
IMO, the best tweak is to drizzle extra caramel over whatever you frost. It’s not optional—it’s destiny.
FAQs
Can I use store-bought caramel sauce?
Yes, totally! Just pick one that tastes buttery and not like straight sugar. The good stuff usually says “salted caramel” or “butter caramel.”
Can I make this ahead of time?
Absolutely. Store it in the fridge for up to 5 days. Just let it come to room temp and re-whip before using so it’s fluffy again.
Can I freeze it?
You bet. Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight, then re-whip. It’ll come back to life like a caramel phoenix.
Do I need to refrigerate frosted cupcakes or cake?
If it’s warm out, yes. Cream cheese = dairy = fridge. But bring it to room temp before serving for that perfect creamy texture.
Can I skip the salt?
Technically, yes. But then it’s just “caramel cream cheese frosting,” and honestly, that’s like watching your favorite show without the best character.
Can I double the recipe?
Oh, please do. This frosting disappears faster than you think. Doubling it is basically a public service.
How much does this make?
Enough to generously frost 24 cupcakes or a two-layer 8-inch cake. If you’re a heavy froster (same), maybe make 1.5x the batch.
Final Thoughts
So there you have it—Salted Caramel Cream Cheese Frosting with that dreamy, buttery finish you’ll want to slather on everything. It’s simple, decadent, and just the right mix of sweet and salty to keep things interesting.
Go ahead, spread it thick, pipe it tall, or sneak a few spoonfuls when no one’s watching (we all do it). Whether you’re topping cupcakes, cinnamon rolls, or just need a pick-me-up straight from the bowl—this frosting gets the job done.
Now go make it, taste it, and bask in your culinary glory. You officially have bakery-level frosting skills. 🎂
