Smooth caramel buttercream

Smooth caramel buttercream


1 person made this

About this recipe: Caramel buttercream is used for cakes. It's sticky and very sweet and also a gold colour. It's a modern cake spread.

brook-the-cook Devon, England, UK

Makes: 1 (450g) batch

  • 125g caster sugar
  • 60ml water
  • 80ml double cream
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 160g salted butter
  • 200g icing sugar

Prep:15min  ›  Cook:8min  ›  Extra time:1hr cooling  ›  Ready in:1hr23min 

  1. Combine the sugar and water in a saucepan over a low heat, stir to dissolve the sugar, about 5 minutes. Increase the temperature and bring the mixture to the boil until it looks like the colour of strong tea. Remove from the heat and pour in the cream. Add the salt and vanilla then allow to cool completely.
  2. Cream the butter in a mixing bowl and add the icing sugar. Add the caramel and mix well. Use or store until needed.

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Reviews (1)


quite sticky - 18 Mar 2016

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