How To Make Salted Caramel Frosting

The easiest salted caramel frosting recipe ever! Use it to ice cakes, cupcakes and loaves…. or just eat it on it’s own!!

Salted Caramel Frosting

Last week I shared my easy 4 ingredient salted caramel sauce recipe with you. In case you missed it, it’s literally the easiest, yummiest, most crazy-amazing thing ever. Anyway, in that post I mentioned that you can turn your salted caramel sauce into a super easy salted caramel frosting… AND since then, I’ve received so many emails asking how to do exactly that. And so today, I’m going to share with you the easiest salted caramel frosting recipe ever. When you read it, you’ll wonder why you’ve never made it before!

Salted Caramel Frosting

Now if you’re not a fan of salted caramel (OMG what!!!??), you can of course leave the salt out of the sauce and simply make it into a caramel sauce. That way, you’ll get a lovely caramel frosting instead.

Salted Caramel Sauce

How to make Salted Caramel Frosting….

OK, so the first thing you need to do is to make a batch of the salted caramel sauce. If you have 10 minutes and 4 basic ingredients, you can do it. Honestly, it’s so easy. You don’t need a sugar thermometer or anything fancy at all.

Salted Caramel Sauce

Once you’re salted caramel sauce has cooled (and thickened), all you need to do is to pour it into a large bowl, or the bowl of a stand mixer. Add 2 cups (1/2 cup at a time) of sifted icing sugar and beat until smooth and creamy. Now you have a perfectly delicious creamy salted caramel frosting for your cakes, loaves and cupcakes. Ummm… did someone say delicious???

Salted Caramel Frosting

This recipe will make enough frosting to cover an entire 20cm round cake (including the sides). Alternatively, if you’re making a layer cake, you’ll have enough for a thick inner layer and a top layer. If you use the frosting sparingly, you might be able to stretch it enough to cover the sides (but I like my frosting nice and thick instead!).

Salted Caramel Frosting

If you want to keep some of your salted caramel sauce for drizzling over your cakes, desserts and brownies, then simply set aside 1/4 of the sauce and use 1 and 1/2 cups of icing sugar instead. Trust me, if you love salted caramel, then this recipe is going to blow your mind!

Salted Caramel Frosting

PS – I used this salted caramel frosting with my Layered Caramel Mud Cake and then drizzled some of the salted caramel sauce over the top! Oh and then I added Maltesers, jersey caramels and caramel Kit Kats… because that’s just the obvious thing to do. Make a cake and then make it even more sugarific… why the heck not! Stay tuned for my caramel mud cake recipe coming to the blog super soon.

Salted Caramel Frosting

How To Make Salted Caramel Frosting

The easiest salted caramel frosting recipe ever! Use it to ice cakes, cupcakes and loaves.... or just eat it on it's own!!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Frosting
Keyword: Salted Caramel Frosting
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 serves
Calories: 120kcal


  • 200 g salted caramel sauce homemade or storebought
  • 2 cups icing sugar


Conventional Method

  • Place the cooled salted caramel sauce into a large bowl or the bowl of a stand mixer.
  • Add 2 cups of sifted icing mixture (1/2 cup at a time - beating in between additions).
  • Beat until smooth and creamy.
  • Spread over cakes, cupcakes and loaves.

Thermomix Method

  • Place the icing sugar into the TM bowl and mix on Speed 9 for 10 seconds to remove any lumps.
  • Add the cooled salted caramel sauce into the TM bowl.
  • Whip on Speed 5 for 15 seconds or until completely combined, light and creamy.


You can use homemade or store-bought salted caramel sauce for this recipe. 


Calories: 120kcal | Carbohydrates: 31g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 59mg | Potassium: 14mg | Fiber: 1g | Sugar: 20g | Vitamin A: 15IU | Calcium: 9mg | Iron: 0mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!



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  1. Robin says:

    5 stars
    [email protected] Would luv to have more recipes

  2. Georgia says:

    How can I store my salted caramel?

    1. Lucy says:

      Hi Georgia, you can store it for up to 2 weeks in a sterilised jar in the refrigerator. Consume within 5 days once opening.

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