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My Salted Caramel Buttercream is proof that allergy-friendly can still taste indulgent! After 12+ years of creating egg-free recipes for my own family, I’ve tested this frosting until it’s silky smooth, perfectly balanced between sweet and salty, and pipes like a dream. Made with simple, everyday ingredients—no fuss, no weird substitutes—it’s a frosting you can count on for birthdays, holidays, or just because. This is the kind of recipe that makes your desserts feel bakery-worthy while still being safe and stress-free for everyone at the table.
Oriana’s Thoughts On The Recipe
This Salted Caramel Buttercream takes that classic goodness up a notch. The rich, buttery caramel blends with just the right hint of salt, creating a sweet-and-savory flavor that’s irresistible. Its creamy, spreadable texture makes decorating cakes, cupcakes, and other treats effortless. Sweet, salty, and utterly delicious—this buttercream is ready to make your desserts shine!
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
- Unsalted Butter: This is the base of your buttercream. Using slightly cold butter helps prevent the frosting from becoming too soft while whipping, giving it a stable, fluffy texture.
- Confectioners’ Sugar: Sweetens and thickens the frosting. Sifting ensures a smooth, lump-free buttercream that’s easy to spread or pipe.
- Whole Milk or Heavy Cream: Adds creaminess and helps achieve the perfect spreading consistency. Heavy cream makes it richer, while milk gives a lighter version.
- Pure Vanilla Extract: Enhances the overall flavor and complements the caramel beautifully.
- Salted Caramel: The star ingredient! Adds depth and a perfect sweet-salty balance that transforms ordinary buttercream into something extraordinary. You can use homemade (check out my Fail-Proof Easy Salted Caramel recipe) or store-bought, such as Smucker’s Simple Delight Salted Caramel Topping.
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks if you can over the tub (spreadable) butter.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Caramel: You can use your fave dairy-free caramel. I have used Coconut Caramel Sauce by Hey Boo, which tastes good. However, it’s a bit more liquid than dairy caramel, so add just 1/2 cup, check consistency, and add more if necessary.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make the Salted Caramel (if using homemade)
Important: Since the salted caramel needs to be completely cool when added to the buttercream, I recommend making it in advance, if possible, the day before.
To make the salted caramel for your buttercream, cook the sugar in a medium saucepan over medium heat, stirring constantly until it melts into a smooth, amber-colored liquid (about 3–5 minutes). Remove from the heat, add the butter, and stir until fully melted and combined. Return the pan to low heat and slowly drizzle in the heavy cream, stirring as the mixture bubbles up, until smooth and well blended. Finish by stirring in the salt until it is fully incorporated. Check out my step-by-step salted caramel recipe.
- Whip the Butter
Start by beating the butter in a big bowl using a hand mixer or stand mixer. Go for medium speed and mix it until it’s smooth and creamy—about 3 to 4 minutes. This gives your frosting a light, fluffy base.
- Add Sugar, Milk, and Vanilla
Turn the mixer down to low and add 1 cup of the sifted sugar. Mix just until it’s blended in. Then pour in the milk and vanilla and mix again. After that, add the rest of the sugar, mixing on low first for a minute. Then crank it up to medium-high for 4 to 5 minutes until your frosting is smooth, fluffy, and spreadable. Don’t forget to scrape down the sides of the bowl once or twice so everything blends perfectly.
- Mix in the Salted Caramel
Add the cooled salted caramel and whip it all together until it’s silky and fully combined. Your frosting is starting to smell amazing at this point!
- Final Mix Before Using
Before you frost your cake or cupcakes, give the buttercream one last mix by hand with a spatula or wooden spoon. Press it against the sides of the bowl to push out any trapped air so your frosting is perfectly smooth and ready to spread.
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
- Grainy Texture: Sugar can sometimes leave the frosting slightly gritty. Pro Tip: Make sure to sift your confectioners’ sugar and beat the butter properly before adding sugar. This creates a smooth, creamy texture.
- Buttercream Too Soft: Warm butter or overly thin frosting can make it hard to pipe. Pro Tip: Chill the butter slightly before starting and adjust milk/cream gradually to reach the perfect consistency.
- Overpowering Sweetness: Salted caramel is sweet, which can make the frosting very sugary. Pro Tip: Taste as you go and add a pinch more salt if needed to balance flavors.
- Difficulty Piping: Frosting can sometimes be too soft for intricate designs. Pro Tip: Chill the frosting for 10-15 minutes before piping to make it firmer and easier to control.
- Whip frosting for at least 3-5 minutes for a light and airy texture.
- If your frosting separates, a quick whisk with a little extra milk or cream can bring it back together.
Ways to Use Salted Caramel Buttercream
This frosting is so versatile, you’ll find yourself reaching for it again and again! Here are some of my favorite ways to use it:
- Layer cakes: Spread generously between cake layers for a sweet-salty surprise. I love to use this buttercream for my Eggless German Chocolate Sheet Cake and my Banana Cake Layer.
- Cupcakes: Pipe tall swirls that look bakery-perfect. I love this frosting, especially paired with chocolate cupcakes.
- Brownies & bars: Frost fudgy brownies, blondies, or shortbread for a caramel kick.
- Cookies: Sandwich between two cookies or use as a topper for sugar cookies.
- Cinnamon rolls: Swap the glaze for this frosting to take them over the top. This pair beautifully with Eggless Apple Cinnamon Rolls.
- Macarons: Fill with this frosting for a decadent twist.
- Pies: Top chocolate or apple pie slices with a caramel buttercream rosette.
- Animal cracker sandwiches: Perfect kid-sized bites with a sweet filling.
- Fruit dip: Serve with apple slices, bananas, or strawberries for a fun treat.
- Pretzel dunk: Sweet and salty perfection kids (and adults) love.
- Rice Krispies treats: Spread on top or sandwich between two squares.
Storage and Freezing Instructions
Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 1 week; bring to room temperature and re-whip before using.
Freeze: You can freeze this frosting in an airtight container for up to 3 months. When you’re ready to use it, just thaw it overnight in the refrigerator, then give it a quick whip on medium speed so it turns creamy and smooth again. If it feels a little too thick after chilling, beat in a splash of room-temperature heavy cream, half-and-half, or milk to bring it back to the perfect spreading consistency.
Frequently Asked Questions
Try These Frosting Recipes Next!
Recipe Card
Salted Caramel Buttercream
My Salted Caramel Buttercream proves that allergy-friendly can still be indulgent! Silky smooth, perfectly sweet and salty, and made with simple ingredients, it’s tested until foolproof and pipes like a dream. Safe, stress-free, and bakery-worthy—perfect for any celebration.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes.
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Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Add the milk and vanilla. Once incorporated, add the remaining 2 cups of confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
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Add the cooled salted caramel and whip until smooth.Note: Do not over-mix the frosting after adding the salted caramel because it will begin to separate.
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Before using it on your cake or cupcakes, give your buttercream a last mix by hand with a rubber spatula or a wooden spoon. Be sure to push the frosting against the side of the bowl to push out all of that trapped air and air pockets.
Yield: Makes about 3 ½ cups (750 g); enough to frost 12 cupcakes or fill and frost one 3-layer, 6-inch (15-cm) cake or one 2-layer, 8-inch (20-cm) cake.
Salted Caramel: The star ingredient! Adds depth and a perfect sweet-salty balance that transforms ordinary buttercream into something extraordinary. You can use homemade (check out my Fail-Proof Easy Salted Caramel recipe) or store-bought, such as Smucker’s Simple Delight Salted Caramel Topping.
Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 1 week; bring to room temperature and re-whip before using.
Freeze: You can freeze this frosting in an airtight container for up to 3 months. When you’re ready to use it, just thaw it overnight in the refrigerator, then give it a quick whip on medium speed so it turns creamy and smooth again. If it feels a little too thick after chilling, beat in a splash of room-temperature heavy cream, half-and-half, or milk to bring it back to the perfect spreading consistency.
Food Allergy Swaps:
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks if you can over the tub (spreadable) butter.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Caramel: You can use your fave dairy-free caramel. I have used Coconut Caramel Sauce by Hey Boo, which tastes good. However, it’s a bit more liquid than dairy caramel, so add just 1/2 cup, check consistency, and add more if necessary.
Recipe Tips For Success;
➤ Potential Recipe Challenges & Pro Tips:
- Grainy Texture: Sugar can sometimes leave the frosting slightly gritty. Pro Tip: Make sure to sift your confectioners’ sugar and beat the butter properly before adding sugar. This creates a smooth, creamy texture.
- Buttercream Too Soft: Warm butter or overly thin frosting can make it hard to pipe. Pro Tip: Chill the butter slightly before starting and adjust milk/cream gradually to reach the perfect consistency.
- Overpowering Sweetness: Salted caramel is sweet, which can make the frosting very sugary. Pro Tip: Taste as you go and add a pinch more salt if needed to balance flavors.
- Difficulty Piping: Frosting can sometimes be too soft for intricate designs. Pro Tip: Chill the frosting for 10-15 minutes before piping to make it firmer and easier to control.
➤ Extra Tips:
- Whip frosting for at least 3-5 minutes for a light and airy texture.
- If your frosting separates, a quick whisk with a little extra milk or cream can bring it back together.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Oriana Romero
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