Caramel Cream Cheese Buttercream

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Caramel Cream Cheese Buttercream by WickedGoodKitchen.com ~ Rich, creamy, light & fluffy, packed with flavor, this caramel buttercream has the texture of mousse and tastes like cheesecake with caramel sauce or a caramel sundae! Includes option for Salted Caramel Cream Cheese Buttercream for a sublime salty-sweet combination. #cake #dessert #filling #frosting #recipeThe Cream Cheese Buttercream Series Continues

Rich, ultra-creamy, light and fluffy and packed with flavor, this incredible buttercream frosting has a slight tang from cream cheese, has the texture of mousse and tastes just like cheesecake with caramel sauce or a caramel sundae! The perfect buttercream for caramel or salted caramel lovers.

Before delving into fun brownie recipes this week, I am ecstatic to share with you today my absolute favorite cream cheese buttercream recipe to date, Caramel Cream Cheese Buttercream or Salted Cream Cheese Buttercream. If you are a lover of all things caramel or salted caramel, you need to try this buttercream recipe as soon as possible. You will not believe how phenomenally good it is! Once again, I could not stop sampling from the spoon. Could. Not. Stop. (Help me.)

Caramel Cream Cheese Buttercream by WickedGoodKitchen.com ~ Rich, creamy, light & fluffy, packed with flavor, this caramel buttercream has the texture of mousse and tastes like cheesecake with caramel sauce or a caramel sundae! Includes option for Salted Caramel Cream Cheese Buttercream for a sublime salty-sweet combination. #cake #dessert #filling #frosting #recipe

As with the other cream cheese buttercream frostings in this series, this recipe is yet another variation of our Best Ever Cream Cheese Buttercream. This exceptional buttercream base is rich and buttery, melts on the tongue and is truly divine. Now, with the addition of caramel or salted caramel, even dulce de leche, our cream cheese buttercream becomes incredibly extraordinary. Caramel lovers around the world, rejoice!

Caramel Cream Cheese Buttercream by WickedGoodKitchen.com ~ Rich, creamy, light & fluffy, packed with flavor, this caramel buttercream has the texture of mousse and tastes like cheesecake with caramel sauce or a caramel sundae! Includes option for Salted Caramel Cream Cheese Buttercream for a sublime salty-sweet combination. #cake #dessert #filling #frosting #recipe

As stated previously, the secret to making an exceptional Cream Cheese Buttercream is to use equal amounts, by weight, of butter to cream cheese—that is, 8 ounces each. This, of course, translates to two (2) sticks of butter and one (1) brick of cream cheese. Most cream cheese frosting recipes call for far too much cream cheese (read: too much moisture and not enough fat) and the frosting just does not want to pipe well. In addition, the frosting is so loosey-goosey that cake layers actually slide! No fun—especially if transporting the cake. Essentially, you would have to add an incredible amount of confectioners’ sugar to stiffen it up in order to pipe nicely. And, for most of us, this translates to a frosting that is just too cloyingly sweet.

Caramel Cream Cheese Buttercream by WickedGoodKitchen.com ~ Rich, creamy, light & fluffy, packed with flavor, this caramel buttercream has the texture of mousse and tastes like cheesecake with caramel sauce or a caramel sundae! Includes option for Salted Caramel Cream Cheese Buttercream for a sublime salty-sweet combination. #cake #dessert #filling #frosting #recipe

In case you missed it in previous posts, this is what I wrote in a post last spring:

“Just as with my carrot cake recipe, my Cream Cheese Buttercream recipe was inspired by the one found in my New Better Homes and Gardens Cookbook. It is quite the opposite of Mrs. Fields’ recipe that calls for two 8-ounce packages (16 ounces) of cream cheese and only one stick (½ cup or 4 ounces) of salted butter. The BHG recipe calls for one 8-ounce package of cream cheese to one stick of butter (again, at 4 ounces). However, I increased the amount of butter from the BHG recipe to create a true “Cream Cheese Buttercream” in a 1:1 ratio (8 ounces to 8 ounces) of cream cheese to butter with enough confectioners’ sugar to thicken the consistency to pipe beautifully. Sometimes, I even use one stick of salted butter with one stick of unsalted for a nice salty-sweet balance.”

In this variation, relating to the 1:1 ratio of butter to cream cheese, it is the cream cheese that is reduced to “make room” for the caramel (leaving plenty of butter in the recipe) which has adequate fat (naturally from the butter in the caramel) to replace what was in the cream cheese yielding a buttercream that will pipe nicely.

Caramel Cream Cheese Buttercream by WickedGoodKitchen.com ~ Rich, creamy, light & fluffy, packed with flavor, this caramel buttercream has the texture of mousse and tastes like cheesecake with caramel sauce or a caramel sundae! Includes option for Salted Caramel Cream Cheese Buttercream for a sublime salty-sweet combination. #cake #dessert #filling #frosting #recipe

What makes our Caramel Cream Cheese Buttercream wicked good? This phenomenal buttercream literally melts on your tongue. It is buttery-rich, creamy, silky-smooth, full of caramel flavor and is light and fluffy like mousse. A slight tang from the cream cheese, and sweetness from the caramel, balances perfectly so as not to be overly sweet. If made with salted caramel, the salty-sweet combination makes this cream cheese buttercream even more irresistible. It tastes just like cheesecake with caramel sauce or a caramel sundae! Due to the adequate amount of fat from the butter, this special buttercream pipes beautifully. Our Caramel Cream Cheese Buttercream is versatile and pairs extremely well with white cakes, yellow cakes and chocolate cakes alike as well as brownies, cupcakes, cheesecakes and other sweet treats like baked doughnuts. Quite simply the ideal light and fluffy caramel buttercream! No doubt, wicked good.

For the caramel lovers in your life, whip up a batch of Caramel Cream Cheese Buttercream for a special baked sweet treat. Everyone will sing high praises over your sinfully sexy buttercream prowess!

Bon appétit!

xo,

stacysig

Caramel Cream Cheese Buttercream Frosting by WickedGoodKitchen.com ~ Rich, creamy, light & fluffy, packed with flavor, this caramel buttercream has the texture of mousse and tastes like cheesecake with caramel sauce or a caramel sundae! Includes option for Salted Caramel Cream Cheese Buttercream for a sublime salty-sweet combination. | dessert filling frosting recipe

 

Caramel Cream Cheese Buttercream

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: Makes about 4½ cups; enough to fill and frost two 9-inch layer cakes or three 8-inch layer cakes.

Caramel Cream Cheese Buttercream

Rich, ultra-creamy, light and fluffy and packed with flavor, this incredible buttercream frosting has a slight tang from cream cheese, has the texture of mousse and tastes just like cheesecake with caramel sauce or a caramel sundae! The perfect buttercream for caramel or salted caramel lovers.

Ingredients

  • 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
  • 4 ounces (½ 8-ounce package/113 grams) cream cheese, such as Philadelphia®, chilled from the fridge
  • ½ cup (224 grams) homemade (such as Best Ever Homemade Salted Caramel Sauce recipe by WickedGoodKitchen™) or prepared caramel, salted caramel sauce or dulce de leche, thick at room temperature
  • 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
  • 4 cups (480 grams) confectioners’ sugar, spooned in cup, leveled off & sifted

Directions

Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese, caramel and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.

Gradually add confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.

Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.

Recipe Notes

Tips:

If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.

If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.

Original Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

http://wickedgoodkitchen.com/caramel-cream-cheese-buttercream/

 

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. YUM! I can see why this one would be your favorite! Such a gorgeous caramel-y color, I can only imagine how delightful it tastes. I would go make it right now, if I were only able to eat it (I am yet another who has caught the dreaded stomach flu).
    Do you have a plan to make another one of your gorgeous cakes with this cream cheese buttercream? If so, I cannot wait!
    Jenn @ Once Upon a Tier recently posted…Cookie Dough Oreo Cake with Browned Butter Buttercream {Recipe}My Profile

    • Thank you, Jenn! Oh dear…I hope you’re feeling better soon, my friend! Ugh. What a terrible flu season it has been. Thought I had the stomach flu in late January, but it was the clot that had me feeling nauseous and there’s nothing worse than that feeling, is there? Yes, this caramel version of cream cheese buttercream is crazy-wicked-good. So addicting. I hope you’ll get the opportunity to make it soon. In fact, I think you’ll really love working with it (with your fabulous cakes!) and enjoying it. Yes, each buttercream recipe was designed for a specific cake. I can’t wait to share them all with you this spring. Once again, feel better. 🙂 You are in my thoughts and prayers! xo

  2. Yum, I am loving all of your tried and true buttercreams Stacy! I love salted caramel so this would be one of my favorite frostings – definitely straight up with a spoon too 🙂 Pinning and hope you are taking it easy and enjoy the rest of the weekend Stacy 🙂 xo

    • Thank you, Kelly! Yes, straight up with a spoon is definitely one way to go…especially with this caramel version! Thank you for the pin, my friend. As always, I greatly appreciate your support. It means so much. Meanwhile, thanks for the kind words. Have a great week ahead! 🙂 xo

  3. Victoria Caballero says:

    Hello,
    I have ben following your blog for some time now, I love your “Cream cheese butercream” series, I have saved all your recipes and I am looking forward any near oportunity to use them in my layer cakes or cupcakes for any celebration. We love dulce de leche son I thiink this recipe is perfect for our taste :-). However this time with this recipe I am a little confused; you said before and also in this post that “the secret to making an exceptional Cream Cheese Buttercream is to use equal amounts, by weight, of butter to cream cheese—that is, 8 ounces each” but in the recipe ingredients below it stands 226 grams of unsalted butter and only 113 grams of cream cheese, so this is the oposite of what you explained before. I hope you can clarify this. Thanks.
    Victoria

    • Hi there, Victoria! Thank you for writing. I’m so glad you’ve enjoyed this impromptu “Cream Cheese Buttercream” series I have been posting while ill. And, I am so happy that you’ve saved the recipes to make them when you bake your layer cakes and cupcakes soon. 🙂 I adore Dulce de Leche and used the brand carried by both Sur la Table and Williams-Sonoma when testing my recipe with prepared Dulce de Leche. (Either prepared or homemade will work very well so long as the consistency is very thick and it is at room temperature.) The recipe works so well, for piping, due to plenty of butter in the recipe whereas other conventional cream cheese buttercream recipes call for more cream cheese than butter. However, I am sorry you are confused. Please allow me to clarify. 🙂 To answer your question… Yes. I stand by my statement, “The secret to making an exceptional Cream Cheese Buttercream is to use equal amounts, by weight, of butter to cream cheese.” This is for the base or standard recipe. This is how my Best Ever Cream Cheese Buttercream recipe is written. However, with the variations, for Chocolate-Nutella Cream Cheese Buttercream and this recipe, for Caramel Cream Cheese Buttercream, no butter was removed to ensure there was still enough butter in the recipe for beautiful piping. In these variations, part of the cream cheese was omitted to “make room” for or accommodate the Nutella or caramel with each consisting of ample fat to compensate for the fat in the omitted cream cheese. Again, no butter was removed. As I have stated prior, most conventional cream cheese buttercream recipes call for far more cream cheese (like the Mrs. Fields recipe I provided as an example) than butter. Victoria, I hope this clarifies things and that I have answered your concern or question thoroughly and completely. Meanwhile, happy baking and buttercream making! 🙂

  4. This buttercream looks to die for, though I love anything caramel!
    Laura (Tutti Dolci) recently posted…salted oatmeal toffee cookiesMy Profile

  5. I love this cream cheese buttercream series! Can it just go on forever? 😉 It’s gotten to the point that I want to make ALL of the flavors you’ve posted on; they all sound amazing, especially this one! Yum, caramel (:

  6. This looks so creamy and delicious. Oh the things I could spread this on!
    steph@stephsbitebybite recently posted…Apple Cinnamon Oatmeal MuffinsMy Profile

    • Thank you, Steph! Knowing the types of foods and flavors you enjoy from your recipe posts, you will love this caramel buttercream. The next time you treat yourself, make this!

  7. Oh, this looks and sounds incredible! I can think of so many treats that this would taste amazing on!
    Jessica @ A Kitchen Addiction recently posted…Carrot Cake SconesMy Profile

  8. Stacy – you’re killing me with all your buttercream recipes! Would be so fun to have a tasting of all of them! Thanks for taking the time to perfect each one.
    Jeanette | Jeanette’s Healthy Living recently posted…Gluten-Free Chicken Scallopine with Meyer Lemon Sauce RecipeMy Profile

    • Thank you, Jeanette! This buttercream series was quite impromptu, but I’m glad you’re enjoying it. I love your idea of a buttercream tasting to find a favorite. 🙂 Thanks for stopping by and have a great rest of the week!

  9. Good golly Stacy – this is unreal! This looks like the creamiest of your dreamy buttercreams! You have more than earned the esteemed title of “Buttercream Queen”!
    Shashi @ http://runninsrilankan.com recently posted…Spinach & Cheese PancakesMy Profile

    • Thank you, Shashi! Yes, of all the buttercream recipes this one is definitely the creamiest due to the creamy texture of the caramel or dulce de leche. The taste is so dreamy! You simply must try it…soon. Thank you for dropping by, my friend. Enjoy the rest of your week!

  10. Incredibly extraordinary indeed! I’m so excited you’re back. And oh my gosh I could lick the monitor.
    Norma | Allspice and Nutmeg recently posted…Spinach Pie (ikras bi sabanikh)My Profile

    • Thank you, Norma. Licking the monitor always seems like a natural thing to do, doesn’t it? Your blog does the same for me! Enjoy your week, my dear. 🙂

  11. This looks great, I can think of some cookies I’d love to sandwich between this cream!
    Pamela @ Brooklyn Farm Girl recently posted…Life is good Coffee + Great GIVEAWAY!My Profile

    • Thank you, Pamela! Yes, just think of all the cookies and whoopie pies, let alone cakes, cupcakes and donuts, this buttercream would pair so well with. It is truly divine! Thanks for stopping by and have a terrific rest of the week!

  12. I will gladly help you 😉 This looks amazing, girl!!
    Meghan recently posted…Irish Coffee CheesecakeMy Profile

    • Hahaha! Thank you, Meghan! You are the first person to say you will “help me”. 😉 Seriously, I kept dipping that spoon back into the bowl for “just one more taste”! I think my favorite way of making this is with homemade salted caramel. Such salty-sweet and creamy goodness! 🙂 Thanks for stopping by, my friend. Enjoy your week!

  13. I just love, love this series of buttercream recipes Stacy! I adore caramel and I’ve yet to find a really good caramel frosting recipe. I cannot wait to try this one!!
    Maria | Pink Patisserie recently posted…Salted Moon PiesMy Profile

    • Thank you, Maria! And, oh my goodness…thank you for the sweet link love today, girl! I appreciate your support more than you know, my friend. Let me warn you, a large bowl of this buttercream, with a large spoon, can be lethal! Consider yourself warned. 😉 Thanks for stopping by, my friend. Have a great rest of the week!

  14. Stacy, when I liked this on Pinterest the other day, I knew I had to come for a closer look. Great disserte on the ratio of cream cheese to butter, and the three flavor options are highly adaptable for the intent of a given dessert. Nice work!
    Brooks recently posted…Shamrock Cream Puffs with Crème de Menthe Pastry CreamMy Profile

  15. I would have eaten all by the spoon! I don’t know how you managed not to eat it all before taking pictures, because it looks amazing! Salted caramel flavored anything wins my heart everytime!
    Enjoy your weekend Stacy dear! xx
    Consuelo @ Honey & Figs recently posted…Lightened Up New York Crumb CakeMy Profile

    • Consuelo, I’m with you. A big bowl of this caramel buttercream, made with salted caramel, and a spoon, is wickedly dangerous. 😉 I hope you will try this recipe soon. Have a lovely weekend! xx

  16. Wow, I see I have been missing out on your frosting recipes. Well that is going to be corrected NOW. I followed a Paula Deen recipe for carmel frosting that was just flat out sweet and not
    really carmel tasting—-very disappointed. I am going to try this one. I had a bakery cake—just a plain yellow one—-that had carmel frosting on it. I couldn’t believe how good it was. It was a party and I certainly was in the majority on my opinion. So I want MY frosting to be that popular. Laughing—–
    Carol at Wild Goose Tea recently posted…You Gotta Love a TeapotMy Profile

    • Hahaha! Thanks for writing, Carol. You should want your frosting to be that popular! This one is amazing, I must say. It tastes just like caramel cheesecake or a caramel topped ice cream sundae. While I enjoyed the Dulce de Leche version, my favorite (hands down) was the Salted Caramel. The salty-sweet balance and creamy whipped texture is truly divine. I cannot wait to share my recipes for the cakes that go with this buttercream! Thanks for dropping by and let me know how you like this special buttercream. Happy baking!

  17. Someone bring me a spoon immediately!! Or let me lick the bowl clean!
    Megan {Country Cleaver} recently posted…Corned Beef SlidersMy Profile

  18. I officially want to spread this on everything!
    Ashley – Baker by Nature recently posted…Spicy Sriracha Chicken FingersMy Profile

  19. Oh my gosh! This looks amazing. Question- once this is on the cake does it need to be refridgerated? I am having my sons bday on a Saturday, but will make the cake Friday. Wondering if I need to refriderate it, and if so when it warms up will it sweat and slide or anything?

    • Hi there, Tiffany! Thank you for writing. To answer your question, because of the dairy (cream cheese) in the buttercream, the cake would definitely need to be refrigerated. The buttercream should not be out at room temperature for more than 2 hours for food safety reasons. Keep in mind that you can always go ahead and bake your cake on the day before (Friday), then wrap each layer tightly in plastic food wrap and store at room temperature overnight to frost the next day. As far as if the buttercream warms up and if it will sweat and slide, that would depend on how warm the weather and your kitchen is. If you ever have this happen, a quick 30 minute chill in the fridge will prevent this from happening with your buttercream. Once again, thank you for writing. I hope that I have answered your question thoroughly. Have a wonderful party on Saturday!

  20. it looks wonderful and i’d like to try this frosting, but i have a question. in your writing, you say the recipe needs 8 oz to 8oz of butter and cheese, but the recipe calls for 8 oz butter, but 1/2 of the 8 oz brick of cheese…or am i reading something wrong?

    • Hi there, Bonnie!

      Thank you for writing. However, I am sorry you are confused. Please allow me to clarify.

      To answer your question… Yes. I stand by my statement, “The secret to making an exceptional Cream Cheese Buttercream is to use equal amounts, by weight, of butter to cream cheese.” This is for the base or standard recipe. This is how my Best Ever Cream Cheese Buttercream recipe is written. However, with the variations, for Chocolate-Nutella Cream Cheese Buttercream and this recipe, for Caramel Cream Cheese Buttercream, no butter was removed to ensure there was still enough butter in the recipe for beautiful piping.

      In these variations, part of the cream cheese was omitted to “make room” for or accommodate the Nutella or caramel with each consisting of ample fat to compensate for the fat in the omitted cream cheese. Again, no butter was removed. As I have stated prior, most conventional cream cheese buttercream recipes call for far more cream cheese (like the Mrs. Fields recipe I provided as an example) than butter.

      Bonnie, I hope this clarifies things and that I have answered your question thoroughly and completely. Meanwhile, happy baking and buttercream making! 🙂

      ~Stacy

  21. I took your advice and tried this one. (We have been snowed in, so obviously, the best way to pass the time is by eating cake.) You are right, I LOVED it. I had gone made salted Carmel sauce. I forgot to add the vanilla, though. Oops. Too late now. We already ate half of the cupcakes.

    It’s still great.I’m sure it will be even better with the vanilla.

    Thanks! 🙂

    • Thanks for writing, Jenny! My pleasure. I’m so glad you experienced kitchen victory with your Homemade Salted Caramel Sauce and this Caramel Cream Cheese Buttercream recipe. It is truly divine! I agree…there’s no better way to enjoy a snow day than baking and enjoying the fruits of your labor. Thanks again for writing and enjoy the rest of your weekend! 🙂

  22. Just wondering what recipe you use for the caramel used in this frosting?

    • Hi there, Mimi! Thank you for writing. To answer your important question, I used my recipe found here on the blog: Best Ever Homemade Salted Caramel Sauce. It is very important to use a real caramel sauce versus one that contains artificial ingredients that will break down your buttercream. If the caramel sauce or salted caramel sauce is all-natural and thick at room temperature (not pourable, like caramel sundae sauce found at the grocery store, that will yield a soupy mess), your Caramel Cream Cheese Buttercream will turn out perfect. Thanks for stopping by and for asking such a great question. I have updated the recipe with a link for the Salted Caramel Sauce recipe here on the blog. I hope that I have answered your question thoroughly and completely. Happy buttercream making!

  23. I am making this buttercream for the first time and using a prepared salted caramel sauce and am confused as to the amount. the ingredients list says 1/2 cup (224 grams). if the butter is 1 cup (226 grams) then wouldn’t 1/2 cup be 113 grams?

    Thanks

    • Hi there, Barbara! Thank you for writing with such a good question about measuring by weight and volume. The thing is, all ingredients do not weigh the same. Therefore, when measuring by volume, there will be differences. What you need to do is look at the jar of your prepared salted caramel sauce. What does it weigh per tablespoon? For instance, Trader Joe’s Salted Caramel Sauce weighs 28 grams per tablespoon. Since there are 8 tablespoons in 1/2 cup, this particular brand of Salted Caramel Sauce would weigh 8 x 28 grams = 224 grams for 1/2 cup. You simply cannot compare butter to salted caramel sauce by weight for an equivalent volume because salted caramel sauce weighs more. This is because sugar is melted down and caramelized with butter and cream added. Caramel is very dense with no air. On the other hand, butter weighs much less and does contain air. Old-fashioned butter that is churned contains air. Here is a link to Trader Joe’s Salted Caramel Sauce at Amazon.com where you can hover your mouse over the product label images. There, you will see that it weighs 28 grams per tablespoon. It is a nice, very thick salted caramel sauce which is the type I recommend for this recipe to work well. Thanks again for writing. I hope that I have answered your question thoroughly and completely. Happy buttercream making!

  24. I’ve been salivating for a serious Salted Caramel Triple Chocolate Layer Cake for my Christmas Dessert contribution this year. This fabulous frosting just clinched it. Oh. My. God. This will truly scare people…leave them weeping. YES!!!
    Thank you, Thank you, Thank you Stacy!!!

    • Thank you for writing, Pam! You are very welcome. My pleasure. I’m so glad you are thrilled with this recipe. It is sooo good and a favorite at our house. 🙂 Thanks again for writing and happy baking and buttercream making!

Trackbacks

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