Description
American-style salted caramel cream cheese buttercream that’s easy to make and perfectly silky smooth.
Ingredients
Scale
- 8 oz Full Fat Cream Cheese, at room temperature
- 1/2 C (113g) Salted or *Unsalted Butter, at room temperature
- 4 C (480g) Powdered Sugar
- 1/4 C Salted Caramel Sauce* – my recipe here.
Instructions
- In the bowl of a stand mixer with the paddle attachment beat the butter and cream cheese on medium-high speed for 10 minutes. Scrape down the bottom and sides of the bowl every 2-3 minutes.
- Add 2 C of the powdered sugar and mix on the lowest speed for 3 minutes. Scrape bottom and sides of bowl again.
- Repeat with the remaining 2 C powdered sugar.
- Add the salted caramel sauce and incorporate on low speed – 1-2 minutes.
Notes
*You can use salted or unsalted butter in this recipe. Unsalted will give you full control of the salt level, but if you always use the same butter and know how salty it is that’s fine to use as well. This recipe will already be salty from the caramel so just keep that in mind.
