Salted Caramel Buttercream

Makes about 5 cups

  • 1-1/2 c. butter, softened
  • 6 to 7-1/2 c. powdered sugar*
  • 1-1/2 c. salted caramel sauce (if you're going totally homestyle, check out this recipe for Salted Vanilla Bean Caramel Sauce...yum!)
  • 1/2 c. cocoa powder

*For a thinner buttercream or to use as filling between cake layers, use 6 c. powdered sugar; for a spreadable buttercream that will hold its shape, use 7-1/2 c. 


Whip butter in large mixing bowl until smooth and creamy. Add about half of powdered sugar and half of caramel sauce. When well combined, add remaining sugar and, with mixer on low speed, beat in remaining caramel sauce until buttercream reaches desired consistency. Beat in cocoa powder until well combined. Eat by the spoonful. 


Source: Sugar Rush Original!

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