Salted Caramel Frosting

Print Recipe


  • 1/4 cup of white sugar
  • 2.5 tbsp water
  • 1/4 cup heavy cream
  • 340 g softened butter
  • 1 tsp of sea salt
  • 1 cup of icing sugar


  • In a small saucepan add the sugar and water and heat gently to melt sugar (DO NOT STIR).
  • Allow the mix to boil further, without stirring until sugar caramelizes. Keep an eye on the sugar as once the sugar starts to change colour, it will burn very quickly.
  • Allow the caramel to turn to a dark amber (slightly burnt caramel).
  • Immediately add the cream while sauce pan is off the heat and stir until mix is smooth.
  • Allow the caramel to cool to room temperature.
  • In a mixer bowl add the butter, icing sugar and salt and mix on med high speed until light and fluffy.
  • Add the caramel to the frosting and mix on med high for a few minutes until the caramel is mixed through.
  • The Icing can be refrigerated. However whisk it before use.
  • When you're ready to ice it, gently unroll the cake and remove the parchment paper.
  • Spread the icing on the cake surface and re roll the cake.
  • Transfer the cake onto a serving plate, seam side down and dust powdered sugar on top.