Salted Caramel Buttercream Frosting | How to make Salted Caramel Buttercream Frosting

By Shalini Digvijay  |  7th Aug 2016  |  
4 from 1 review Rate It!
  • Salted Caramel Buttercream Frosting, How to make Salted Caramel Buttercream Frosting
Salted Caramel Buttercream Frostingby Shalini Digvijay
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About Salted Caramel Buttercream Frosting Recipe

"I've had too much chocolate." Said no one ever. But last week ,I'd had too much chocolate. I needed butter and salt. And salted Caramel tastes really amazing with a chocolate cake or any cake for that matter. Not any salted Caramel sauce. Mine was inspired by Top Chef masters Flyod Cardozo's take on a salted Caramel sauce.

Salted Caramel Buttercream Frosting is delicious and authentic dish. Salted Caramel Buttercream Frosting by Shalini Digvijay is a great option when you want something interesting to eat at home. Restaurant style Salted Caramel Buttercream Frosting is liked by most people . The preparation time of this recipe is 45 minutes and it takes 15 minutes to cook it properly. Salted Caramel Buttercream Frosting is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Salted Caramel Buttercream Frosting. Salted Caramel Buttercream Frosting is an amazing dish which is perfectly appropriate for any occasion. Salted Caramel Buttercream Frosting is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Salted Caramel Buttercream Frosting at your home.

Salted Caramel Buttercream Frosting

Ingredients to make Salted Caramel Buttercream Frosting

  • 3/4 cup or 170 gms amul butter
  • 3 cups sifted icing sugar
  • 1/4 cup regular caster sugar
  • 1/8 cup cream
  • 1/8 cup tamarind pulp mixed with water
  • Generous pinch salt
  • Optional 1 drop Wilton Copper Colour
  • Ready chocolate cake
  • 50 gms dark chocolate
  • 1 generous tbsp or 25 gms cream

How to make Salted Caramel Buttercream Frosting

  1. Place 1/4 cup sugar with 2 tbsp water in sauce pan and allow to caramalise gently on low heat to light Amber color. Dont stir, swirl the pan.
  2. When the color darkens, add in the cream. Carefully ,because it will splutter and the sugar will seize. Swirl the pan till most of the cream dissolves.
  3. Add the tamarind pulp and now stir. Let the sugar dissolve and cook the caramel to a thick sauce consistency. Add the salt. Mix, on a cold plate, drop a bit of sauce and taste. Add a little more tamarind pulp if you need to but reduce the sauce to thick consistency. Cool to luke warm.
  4. Beat the soft butter with paddle attachment or electric blender till pale. Beat in 2 cups kf the icing sugar.
  5. Now slowly add the sauce and some sugar and beat in. You will use up all the sugar and may need 1/4 cup more not more than that else the caramel taste will disappear. Your salted butter cream frosting is ready.
  6. Chill the frosting for an hour. Also chill the cake. Split it into layers.
  7. Spread generous frosting between the layers spreading with palette knife dipped in hot water and wiped on a tissue.
  8. Crumb coat the cake by covering it all up and sealing all the crumbs. Chill in fridge atleast 30 mins.
  9. Frost the cake with the salted buttercream leave a little frosting for the rosettes. Fill a piping bag with star nozzle and set aside. Place cake in freezer.
  10. In a microwave proof glass,place chocolate and cream . In bursts melt the chocolate and mix. Keep luke warm.
  11. Bring the cake out of the freezer, hold on your left palm ,tilt and pour the warm chocolate sauce over.Tilt the hand and allow the chocolate to flow. It will set because the cake is cold. Pour in the center and let gravity guide the sauce. Just use enough to cover the top. Cool in fridge
  12. Pipe rosettes with the salted Caramel Butter Cream Frosting. Chill till serving. Remove and let sit on table atleast 15 minutes before service.
  13. Slice with a knife dipped in hot water wiped on tissue every time for a clean cut. Enjoy.

My Tip:

Taste the buttercream while making. If you think you need a little.more salt...add it. The sugar tastes best like that. And dont be afraid to add more tamarind. It just takes the salted caramel buttercream to another level. And ALWAYS dip the knife in hot water and clean before slicing.

Reviews for Salted Caramel Buttercream Frosting (1)

Ayesha Kumar3 years ago

The frosting on this cake is absoultely stunning! Great job :)