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Make this Salted Caramel Cream Cheese Frosting that tastes like heaven. Mix cream cheese with sweet caramel and a touch of salt for something that makes any cake better. Spread it on spice cake, apple treats, or just plain banana bread.
Why Make This Frosting
The cream cheese and caramel mix together so smooth and rich. Put it on cupcakes, between cookies, or all over a cake. You just need store-bought caramel sauce - no fancy stuff. Pipe it or spread it, it looks good either way. Makes everything from apple cupcakes to chocolate cake taste better.
What You Need
- Butter: Soft, for mixing
- Cream Cheese: Let it get soft first
- Salt: Just a pinch
- Powdered Sugar: Makes it thick
- Caramel Sauce: From the store works fine
How to Make It
- Mix the Base:
- Beat soft butter and cream cheese until smooth.
- Add the Rest:
- Put in salt, sugar, and caramel sauce. Mix slow so sugar doesn't fly.
- Beat it Good:
- Turn mixer high for 2 minutes till fluffy.
- Fix the Texture:
- Want it softer? Add milk. Needs to be stiffer? Add more sugar.
- Store It:
- Use now or keep in fridge. Let it warm up before using later.
What Makes It Good
Sweet caramel meets tangy cream cheese in every bite. Spreads smooth, pipes pretty, and makes any dessert taste fancy. The salt makes the sweet taste even better.
What to Put It On
Great on apple cake, pumpkin bread, or chocolate cupcakes. Try it between cookies or on cinnamon rolls. Makes plain cake taste special. Even good on banana bread.
Easy Shortcuts
Buy good caramel sauce - saves time and works great. Keep cream cheese and butter out an hour before starting. Mix everything at room temp for best results. Use a mixer if you have one - makes it fluffier.
Getting It Right
Beat butter and cream cheese first - no lumps allowed. Add sugar slow or it makes a mess. Want pretty swirls? Let frosting get cold first. Need to pipe it? Keep it thick. Want to spread it? Make it softer.
Make It Special
Top with nuts or cookie crumbs. Drizzle extra caramel on top. Add apple chips for fall treats. Sprinkle with sea salt right before serving. Makes everything look fancy with little work.
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Keeping It Fresh
Stays good in fridge for a week. Let it warm up before using. Stir it again if it gets stiff. Don't leave it out too long - it melts. Freeze it up to a month if you need to save it longer.
Quick Fixes
Too soft? Add more sugar. Too thick? Put in drops of milk. Too sweet? Add more salt. Not sweet enough? Mix in more caramel. Keep these tricks handy when making it.
Frequently Asked Questions
- → Where to keep extra?
Box it tight, stick in fridge. Good week or more. Let it warm up before use. Mix it smooth again. Keep away from strong food smells.
- → Want to make it early?
Mix it up days before. Keep it cold and covered. Warm it up slow later. Give it good mix then. Works better than fresh sometimes.
- → What goes good under it?
Any cake works nice. Cookies love this stuff. Even good on fruit bread. Plain stuff gets fancy quick. brownies too.
- → Need it more or less sweet?
Pour more caramel in. Add sugar bit by bit. Taste as you go. Salt cuts sweet good. Some like less sweet anyway.
- → Can you freeze it?
Yep, few months good. Thaw in fridge slow. Mix it up real good. Might need touch up. Fresh is better but frozen works.
- → Getting too soft?
Pop it in fridge bit. Less beating helps too. Add more sugar maybe. Cold cake helps hold it. Watch the heat.
- → Want it smoother?
Let stuff warm up first. Beat it longer time. Strain lumpy bits out. Scrape bowl lots. Good butter helps.
- → Taking it somewhere?
Keep it cold in box. Take extra for touch ups. Pack it good and tight. Maybe bring backup. Watch it in hot car.
- → Making big batch?
Double works fine. Mix longer time. Might need more sugar. Watch bowl don't splash. Keep stuff real fresh.
- → Too thick or thin?
Add milk drops for thin. More sugar makes thick. Watch how much you add. Mix between adds. Temperature matters lots.
- → Want more salt pop?
Sprinkle top with salt. Mix salt in slow. Use good salt - not table. Taste as you go. Some like lots salt.
- → Need it fast?
Start with soft stuff. Use warm cream cheese. Mix quick but good. Don't skip beating time. Watch for lumps though.
Conclusion
Like this? Try plain cream cheese mix. Or add cinnamon for spice. Even lemon makes it fresh.