Caramel Cream Cheese Frosting
Looking for the easiest caramel cream cheese frosting recipe? You've found it! This cream cheese frosting recipe uses whipped cream as its base, making it stable and pipeable. You don't even need butter or powdered sugar to make this cream cheese frosting. This is the perfect frosting for your next cake or cupcake recipe and it generously frosts a two-layer 8-inch cake or 12-16 cupcakes!
Servings: 16 cupcakes
Calories: 174kcal
Ingredients
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 cup heavy cream cold
- 1 ½ cups cream cheese cold
- ½ cup caramel sauce
Instructions
- In a stand mixer with the whisk attachment, or a large bowl with a handheld mixer, whisk the heavy cream, salt, sugar and vanilla on medium-low for 2 minutes. The sugar needs to have completely dissolved.⅔ cup granulated sugar, 2 teaspoons vanilla extract, ½ teaspoon kosher salt, 1 cup heavy cream
- Increase the speed to high and whisk for 2 minutes, until it looks very thick like Greek yogurt.
- While the mixer is running on a low speed, add the cream cheese a tablespoon at a time. Turn off the mixer, and scrape the entire bowl to make sure no cream cheese is left on the side. Add ½ cup of caramel sauce.1 ½ cups cream cheese , ½ cup caramel sauce
- Turn the speed to high, and whip for 3 minutes until smooth. Use immediately.
Notes
Ingredients: I recommend keeping the heavy cream and cream cheese cold.
Caramel Sauce: I'm using my homemade salted caramel, but you could use an equal amount of store-bought caramel sauce. If making it at home, make sure it is at room temperature before adding to the frosting.
Amount of Frosting: This makes enough frosting to generously frost 12-16 cupcakes or frost a two-layer cake.
Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
Storage: Keep in an airtight container at room temperature for up to 5 days. It might need a few minutes at room temperature before piping onto cupcakes.
Nutrition
Calories: 174kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 168mg | Potassium: 48mg | Sugar: 14g | Vitamin A: 511IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.04mg
