caramel cream cheese frosting

filed under: Cakes on September 14, 2013

Finding a really good Caramel Cream Cheese frosting was not something I knew I needed in my life until I accidentally ate some.  Then I was obsessed.  And determined.  And eventually, victorious.

I have started to use a lot more cream cheese frostings with my recipes.  They go so perfectly with banana breads, zucchini treats, and then apple and pumpkin desserts!

Cream Cheese Frosting!

 Cream Cheese Frosting

My traditional cream cheese frosting recipe is one of those recipes that people come back for again and again. It has loads of flavor and can be customizable in that you can adjust the thickness and creaminess to fit your needs!

While I love that creamy cream cheese frosting, my passion for decorating cupcakes runs even deeper.  I wanted to find a cream cheese frosting with a little depth and originality. Bring in the caramel! I am OBSESSED with making this caramel cream cheese frosting and topping a chocolate cupcake with it. Sprinkle with some sea salt and you have something magical!

Caramel Cream Cheese Frosting

I most recently used it on some Spice Cupcakes.  I used an Ateco #9 plain tube tip and then drizzled with caramel sauce.  It was fantastic!

5 from 2 votes
caramel-cream-cheese-frosting
Caramel Cream Cheese Frosting
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Finding a really good Caramel Cream Cheese frosting was not something I knew I needed in my life until I accidentally ate some. Then I was obsessed. And determined. And eventually, victorious.

Course: Dessert
Cuisine: American
Keyword: Caramel Cream Cheese Frosting
Author: Amanda Rettke
Ingredients
  • 8 oz cream cheese room temperature
  • 4 tbsp. salted butter room temperature
  • 1/2 c caramel sauce
  • 1 tsp. vanilla extract
  • 3 c (330g) confectioners sugar
Instructions
  1. Beat the cream cheese and butter until smooth and creamy, about 1 minute.
  2. Add the caramel sauce and vanilla and beat until blended.
  3. Add 3 cups of confectioners sugar, 1 cup at a time and beat on low speed until blended. Add more confectioners sugar if needed.
  4. Increase mixer speed and beat on medium-high speed for up to 2 minutes

While this frosting is definitely pipe-able, I would not use it for a Rose Cake.

But I definitely would use it for a rustic zucchini cake or anything red velvet.

If you are looking for a classic Cream Cheese Frosting Recipe try this one! It is so amazingly sweet and luxurious and ever works perfectly for piping!

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Comments

  • DaisyCakes says:

    Haven’t tried this yet, sounds amazing!
    I stumbled across a technique that ensured that my cream cheese icing could be piped into any shape and that was to add the cream cheese at the very, very end. It works everytime. If you add it any sooner, the sugar seems to leach the water out of the cheese. I wonder if it would work to stabilise the frosting by adding the cream cheese last? I’m going to try it and let you know!
    Love your site!!

  • Viki239 says:

    Is caramel sauce the same as caramel syrup that is used as an ice cream topping like, Smuckers?

    • Amanda says:

      It definitely can be! 🙂

  • Katy says:

    Hello,
    I will have an party for my son at the park on the summer days so i would like to know what is the best recipe frosting that hold up the best under high heat?
    TIA

  • Diane says:

    What size tip did you use to make the ruffle/star frosting in main photo?

  • Jenny says:

    Hi! I just wanna know how to frost it like this! lol. I love the circle tip..do you just apply a lot of pressure and slowly lift up?

  • Shannon says:

    I made this recipe and used store bought caramels. If you chose to use caramel candies when you melt them use them RIGHT AWAY. Mine almost turned back into candies. It made enough for me to frost 24 cupcakes. It tasted AMAZING!

  • Lilly says:

    I’m excited to try this. Approximately how much does this recipe yield?

  • Eli says:

    Hi
    I haven’t had much luck with cream cheese frosting yet! Have tried it a couple of times but it gets coarse and crunchy every time.
    Please tell me what to do!

  • Polly says:

    I love your recipes, but if I made every one that I liked, I would be the size of a house – a happy house….. 😊

  • Michelle says:

    I have made this a few times and oh my goodness it is amazing!! Thank you for sharing this! I am doing a 3 layer 10″ caramel cake for a friends birthday and I want to use this frosting. She wants it to be a naked cake so I don’t need as much frosting. Would you think doubling this would enough? I hate to triple and then have a ton left! Thanks for any suggestions you have 🙂

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