Smooth Soft Caramel Buttercream
Recipe type: Dessert
For the Browned Butter:
  • ½ cup (4 ounces, 1 stick) unsalted butter
For the Caramel Sauce:
  • ½ cup (4 ounces, 1 stick) unsalted butter
  • 1 cup firmly packed dark brown sugar
  • 4 tablespoons heavy cream, divided
  • ½ teaspoon fine salt
  • 1 teaspoon vegetable oil
  • 2 teaspoons vanilla extract
For the Caramel Buttercream:
  • 3 to 3½ cups powdered sugar
  • 3 tablespoons heavy cream
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
To make the Browned Butter:
  1. In a small heavy-bottomed saucepan, melt butter on low heat. Use a heat proof spatula to scrape the sides and bottom down. Let it slowly brown until solids dissipates and a nutty warm aroma occurs, about 4 to 6 minutes. Pour into a heat-proof bowl and set in the refrigerator while you make the caramel.
To make the Caramel Sauce:
  1. In the same small heavy-bottomed sauce pan set over medium heat, melt butter, scraping up the browned bits from the previous butter. Add sugar, 2 tablespoons heavy cream, and salt, whisk until sugar dissolves. Let mixture bubble for 2 minutes, whisking every 30 seconds. Pour into a heat-proof bowl, stir in oil and vanilla. Let rest for 30 minutes.
To make the Caramel Buttercream:
  1. Beat brown butter and powdered sugar on medium speed until smooth and lump free, about 3 minutes, scraping bowl and paddle as needed. Add heavy cream, salt, and vanilla. Whisk caramel sauce before adding it gradually to the frosting, beat to just combine. If it looks a little loose you can add the remaining ½ of powdered sugar, but it will firm up in the refrigerator.
Recipe by Layer Cake Parade at