Rich, creamy, and perfectly sweet—this Salted Caramel Cream Cheese Frosting adds a luscious, tangy-sweet finish to cakes, cupcakes, and fall desserts.
Fluffy, tangy, and irresistibly rich—this Salted Caramel Cream Cheese Frosting is the dreamiest topping for cakes, cupcakes, cookies, or cinnamon rolls. The smooth blend of cream cheese, butter, powdered sugar, and homemade caramel sauce makes every bite taste bakery-worthy. It’s sweet but balanced, creamy yet light—exactly what your desserts deserve.
This recipe is adapted from my classic cream cheese frosting, with one luxurious upgrade: a generous drizzle of salted caramel sauce. The caramel adds warmth, depth, and a hint of salty-sweet flavor that turns ordinary bakes into indulgent creations. Whether you’re spreading it over chocolate cake, piping it on apple cupcakes, or spooning it onto pumpkin bars, this frosting will be your new favorite.
All you need are a few basic ingredients and a hand mixer to whip up this silky, spreadable frosting in just minutes.
Essential Ingredients for Silky Salted Caramel Cream Cheese Frosting
Here’s what you’ll need for a batch that’s smooth, flavorful, and perfectly sweet:
- 8 oz full-fat cream cheese, softened (brick-style, not spreadable)
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- ½ cup salted caramel sauce (store-bought or homemade)
- 1 tsp vanilla extract
- Pinch of salt
Servings: Enough for 24 cupcakes or 2-layer 9″ cake or 12–15 cinnamon rolls or 24 smaller rolls.
Simple Tools for Perfect Texture
To create a creamy, lump-free frosting, you’ll need:
- Large mixing bowl: Big enough to handle all your mixing without spilling.
- Hand mixer: Essential for blending the ingredients into a smooth, creamy consistency.
- Silicone spatula: Perfect for scraping down the sides of the bowl.
- Mesh sieve: Ensures your powdered sugar is lump-free for a silky texture.
- Measuring cups and spoons: Accuracy matters, in any recipe!
Step-by-Step: How to Make Salted Caramel Cream Cheese Frosting
Step 1: Soften Your Ingredients
Before you begin, ensure the butter and cream cheese are softened to room temperature for a smooth texture. Cut them into small cubes and let them sit for 30–45 minutes. Do not microwave!
Step 2: Cream the Butter
Place the softened butter in a large mixing bowl. Using a hand mixer on low speed, beat until smooth and slightly whipped, about 1–2 minutes.
Step 3: Add Cream Cheese
Add the softened cream cheese to the butter. Blend on low to medium speed until fully combined and creamy, about 2–3 minutes. Scrape down the sides of the bowl with a spatula as needed.
Step 4: Gradually Add Powdered Sugar
Sift the powdered sugar to remove clumps. With the mixer on low, add the sugar in ½-cup increments, mixing well after each addition for a smooth consistency. Increase to medium speed as the frosting thickens, scraping the bowl as needed.
Step 5: Incorporate Caramel and Vanilla
Add the salted caramel sauce, vanilla extract, and a pinch of salt. Mix on low until fully incorporated. Taste and adjust with more sugar if it’s too tangy for your dessert.
Step 6: Whisk Until Light and Spreadable
Beat the frosting on medium speed for 1–2 minutes to achieve a light, whipped texture, perfect for spreading or piping onto your baked goods.
Pro Tips for a Perfect Cream Cheese Frosting
- Use full-fat cream cheese: Reduced-fat versions tend to be softer and more watery, which can make your frosting runny. My go-to is Philadelphia cream cheese—I use it for everything, even sandwiches.
- Don’t skip sifting: Powdered sugar lumps are especially hard to break down by hand. Sifting ensures a smoother result.
- Add caramel slowly: Start with ¼ cup, taste, then add more to reach your desired flavor and texture.
- Cool before spreading: If the frosting feels too soft to spread evenly, refrigerate it for 20–30 minutes, then beat briefly with the hand mixer to restore texture.
- Quality caramel sauce: Use a thick, high-quality salted caramel sauce for the best flavor. Homemade or store-bought both work, but make sure it’s not too runny. I love the Ghirardelli Sea Salt Caramel Sauce (I also adore their semi-sweet chocolate chips!)—we use it on everything from ice cream to waffles and pancakes. 😄
- Drizzle for drama: Before serving, drizzle extra caramel on top for a bakery-style look.
Easy Flavor Variations to Try
Take your Salted Caramel Cream Cheese Frosting to the next level with these simple, flavorful twists—each one adds a unique touch to suit any dessert or mood.
- Brown Sugar Caramel Frosting: Replace ¼ cup of powdered sugar with light brown sugar for extra warmth and depth.
- Espresso Caramel Frosting: Stir in 1 teaspoon instant espresso powder dissolved in 1 teaspoon hot water for a subtle coffee kick that’s amazing with chocolate cupcakes.
- Maple Caramel Frosting: Add 1 teaspoon pure maple syrup for a cozy, fall-inspired twist.
- Salted Caramel Pecan Frosting: Stir in 2 tablespoons finely chopped toasted pecans for a nutty crunch—delicious on pumpkin or apple spice cakes.
- Bourbon Caramel Frosting: Add 1 teaspoon bourbon to the caramel sauce for a rich, grown-up flavor that pairs beautifully with spice or chocolate desserts.
How to Store and Preserve Salted Caramel Cream Cheese Frosting
- Refrigerator Storage: Store leftover frosting in an airtight container in the fridge for up to 5 days. Let it sit at room temperature for 10–15 minutes before using, then mix with a hand mixer or spatula to restore its spreadable texture.
- Freezer Storage: Freeze in a freezer-safe container or zip-top bag, removing as much air as possible, for up to 2 months. Thaw overnight in the fridge, then bring to room temperature and re-whip before using.
- Extra Tips: Label containers with the date. Avoid freezing if the caramel sauce contains mix-ins like fruit. Frosted desserts should be refrigerated, covered well to prevent drying out.
Best Ways to Use Salted Caramel Cream Cheese Frosting
This frosting pairs beautifully with both classic and cozy desserts:
- Chocolate Cake or Cupcakes: The caramel flavor enhances the deep cocoa notes.
- Apple Spice Cake: Perfect fall pairing—warm spices meet sweet, buttery caramel.
- Banana Bread: Adds a creamy, decadent finish to moist banana loaves.
- Pumpkin Bars: The salt and caramel combo balances pumpkin spice perfectly.
- Cinnamon Rolls: Spread while warm for gooey, melty perfection.
- Cookies or Dip: Serve as a dip with apple slices, pretzels, or vanilla wafers for a party treat.
A Frosting You’ll Come Back To Again and Again
This easy caramel cream cheese frosting is so versatile, you’ll want to use it on everything from cupcakes to pumpkin bars to banana bread. Its smooth, tangy, caramel-rich flavor and fluffy texture make it the best icing for any dessert. This recipe never fails to impress, and I hope it becomes your go-to for making every treat extra special.
Frequently Asked Questions (FAQs)
Q: Why is my caramel cream cheese frosting too soft or runny?
A soft or runny frosting usually happens when the ingredients are too warm, the caramel sauce is too thin, or the mixture has been overmixed. To fix it, place the frosting in the fridge for 15–30 minutes, then re-whip it on low speed until smooth. For best results, always use full-fat cream cheese, softened (not melted) butter, and a thick salted caramel sauce. If it still feels too loose, gradually add more sifted powdered sugar, ¼ cup at a time, until it reaches a fluffy, stable consistency.
Q: Can I make caramel cream cheese frosting dairy-free?
Yes! You can easily make a dairy-free version by using plant-based cream cheese and vegan butter. Choose firmer varieties and chill the mixture briefly before beating to achieve that smooth, fluffy texture. The flavor will be slightly different from traditional frosting, but it’s still perfect for spreading or piping onto cakes, cupcakes, or cinnamon rolls.
Q: How do I make caramel cream cheese frosting less sweet?
To tone down the sweetness, use 2 to 3 cups of sifted powdered sugar instead of the full amount. This lets the tangy cream cheese and salted caramel flavors shine through. Taste as you mix, and adjust with a small pinch of salt or an extra splash of vanilla extract for balance. This slightly less sweet version pairs especially well with rich desserts like chocolate cake, banana cake, or pumpkin bars.
Q: Can I use homemade salted caramel sauce in this frosting?
Absolutely! Homemade salted caramel adds a deeper, more complex flavor. Just make sure it’s thick and completely cooled before adding it to the frosting—warm or runny caramel can make the frosting soupy. If needed, simmer your caramel a little longer to thicken it, or chill it overnight before use. Store-bought caramel works too, but homemade really elevates desserts like apple spice cake or pumpkin cupcakes.
Q: Is caramel cream cheese frosting good for piping?
Yes! This frosting pipes beautifully for swirls on cupcakes or cakes. It’s a bit softer than buttercream, so for best results, chill it for 20–30 minutes before piping with a round or star tip. If it still feels too soft, mix in a bit more powdered sugar or a teaspoon of shortening to help it hold its shape—without losing that rich caramel flavor.
Q: Can I freeze caramel cream cheese frosting?
Yes! This frosting freezes beautifully. Store it in a freezer-safe container or zip-top bag, pressing out as much air as possible before sealing. It will keep for up to 2 months. When you’re ready to use it, thaw overnight in the refrigerator, let it come to room temperature, and then re-whip with a hand mixer until it’s light, fluffy, and perfectly spreadable—ideal for cakes, cupcakes, or cinnamon rolls.
Q: How can I prevent my caramel cream cheese frosting from curdling?
Curdling can happen if the ingredients are mixed at different temperatures or beaten too long. To avoid this, always use room-temperature cream cheese and butter, and mix on low to medium speed just until combined. If your frosting does curdle, don’t worry—simply chill it for 10–15 minutes, then re-whip gently on low speed until it becomes smooth and creamy again.
