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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 recipe

Caramel Cream Cheese Buttercream

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: About 4½ cups

Description

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

  1. Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy.
  2. 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.
  3. 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.
  4. Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.
  5. Yield: Makes about 4½ cups; enough to fill and frost a 9-inch two layer cake, or 8-inch three layer cake, or 18 to 24 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.

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.

Cook Time above simply means Active Time for preparing buttercream.

Original Recipe Source: WickedGoodKitchen.com