There’s something magical about the combination of rich, tangy cream cheese and buttery, salted caramel. This Salted Caramel Cream Cheese Frosting is the perfect finishing touch for cupcakes, cakes, and even cinnamon rolls. It has the ideal balance of sweet and salty flavors, making it stand out from traditional frostings. Whether you're a seasoned baker or a newbie in the kitchen, this Cream Cheese Icing Recipe is simple to follow and yields irresistibly smooth, luscious results.
Salted Caramel Cream Cheese Frosting
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine American
Servings 12 Cupcakes or a 9-inch cake
Hand mixer or stand mixer for a fluffy cream cheese frosting texture
Spatula for scraping the sides
Mixing bowls
Measuring cups and spoons
Fine-mesh sieve optional, to sift sugar for a smoother texture
- 8 oz 1 block full-fat cream cheese, softened
- 1/2 cup 1 stick unsalted butter, softened
- 1 cup homemade or store-bought salted caramel sauce
- 3 cups powdered sugar see FAQs for substitutions if making cream cheese frosting without powdered sugar
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt adjust to taste
Whip the Base
In a large mixing bowl, beat the softened cream cheese and butter together using a hand mixer or stand mixer until smooth and creamy. This step is crucial for achieving thick cream cheese frosting that spreads easily.
Add the Salted Caramel
Pour in the salted caramel sauce and vanilla extract, then mix until fully combined. The caramel enhances the flavor and gives the frosting a silky, decadent touch.
Incorporate the Sugar
Gradually add the powdered sugar, one cup at a time, beating on low speed to avoid a sugar cloud. Once incorporated, increase the speed to medium-high and beat for about 2 minutes, until the frosting is light and airy. This process helps create a cream cheese whipped cream frosting texture that is smooth and fluffy.
Adjust for Stability
For a stable cream cheese frosting that holds its shape for piping, chill the frosting for about 20 minutes before using. The added caramel naturally thickens it, but if needed, you can add a bit more powdered sugar.
Ready to Use
Your stiff cream cheese frosting is now ready to pipe onto cakes, cupcakes, or even as a copycat Cinnabon icing drizzle over warm cinnamon rolls.
Pairings
This frosting pairs beautifully with:
- Classic vanilla or chocolate cakes
- Pumpkin or spice cakes
- Carrot cake
- Apple or banana bread
- Cinnamon rolls or cookies
FAQs
1. Can I make this frosting without powdered sugar?
Yes! For cream cheese frosting without powdered sugar, use 1/2 cup honey or maple syrup instead. However, note that the frosting will be softer and may need refrigeration to firm up.
2. What’s the best way to store this frosting?
Keep it in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 10-15 minutes before using.
3. Can I pipe this frosting?
Yes! For stiff cream cheese frosting, add an extra 1/2 cup of powdered sugar or chill it before piping.
4. How do I make it even fluffier?
Beat the frosting for an extra 2 minutes on high speed for an ultra-light fluffy cream cheese frosting consistency.
