Salted Caramel Cream Cheese Frosting
Equipment
- 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
Ingredients
- 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
Instructions
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.