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.)
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!
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.
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.
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!
- 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
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.