If you love the sweet and salt combination then you will love this frosting. I pair it with my Caramel Cupcakes! One of my favorite cupcakes!!!!
It is time consuming but very worth it!!!


  • 4 tablespoons water
  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon salt, kosher or sea


  • 1.5 sticks butter at room temperature
  • 6 ounces cream cheese
  • 4-5 cups powdered sugar
  • 3/4 cup salted caramel


    Combine the water, sugar, and the corn syrup in a deep saucepan and cook over medium heat—stir with a wooden spoon to combine
    Cover the saucepan and let it cook over medium/medium-low heat for 3 minutes.
    After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
    (Do not stir from this point on, but once it starts to turn brown at the edge you should carefully shake/swirl the pan so that one area of the caramel doesn’t burn.)
    Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
    Pour the heavy cream into the mixture. Be careful. The mixture will bubble up!
    Stir the mixture. Add the butter, lemon juice, and salt. Stir until combined.
    Pour into a Pyrex measuring cup.
    Stirring occasionally, allow to cool until thick and warm, about 20 minutes.

    Beat butter and cream cheese at medium speed until creamy.
    Sift 2 cups of powdered sugar into the cream cheese mixture and beat to combine.
    Add 3/4 cup of the salted caramel and beat to combine.
    Sift rest of powder sugar, in 1 cup increments and beating between each, until you arrive at the thickness and sweetness you desire.

    To Assemble: Frost the cakes, drizzle leftover caramel on top, and sprinkle a few grains of salt on each one. Top with a chocolate covered espresso bean if you’re feeling fancy.


sweetdreams1989 Says... 22 Jun 2011 , 4:52pm

it says to add 3/4 cup of salted caramel.....do you buy those in a grocery store

MariahS Says... 22 Jun 2011 , 4:56pm

sweetdreams1989- I think by salted caramel she means the sauce in the top part of the recipe.

ButtercupBakes Says... 23 Jun 2011 , 5:53am

Yeah I was wondering the same thing - the 3/4 cup salted caramel, does it refer to the caramel sauce at the start of the recipe??

ocwebb Says... 23 Jun 2011 , 3:58pm

Omg that sounds amaaazing!! Its going on my next cake?...

joejessaustin Says... 27 Jun 2011 , 10:43am

Sorry, yes!! The salted caramel is the caramel sauce in the begining of the recipe. Sorry I worded that wrong!!

ChezShaylaVee Says... 27 Jun 2011 , 6:56pm

So delicious! I made the cupcakes and the frosting, and they were a big hit! (I had a challenge with the cupcakes falling in the middle.....nothing extra frosting didn't cover, but do you have any hints?)

handovertheasparagus Says... 11 Jul 2011 , 10:10pm

Very yummy! I burnt the caramel the first time, but the second time I left it on Medium heat instead of turning it up to med-high and it came out lovely! I would definitely make this again!

sweetum Says... 27 Nov 2011 , 3:47pm

Best frosting ever!!

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