Caramel Flour Buttercream
Prep time
Total time
This Caramel Flour Buttercream is smooth, delectable, rich, and creamy, with a touch of caramel flavor from homemade Caramel Sauce. This recipe is a variation of traditional Flour Buttercream. Caramel Flour Buttercream is delicious on many flavors of cake, including apple cakes, spice cakes. This is the frosting featured with Caramel Apple Cake.
Recipe type: Dessert | Cake Frosting
Caramel Flour Buttercream:
  • 1½ cups granulated sugar
  • ⅓ cup all-purpose flour
  • 1½ cups milk (preferably whole milk)
  • ⅓ cup Whipping (heavy) cream
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • ⅓ cup Caramel Sauce
Caramel Flour Buttercream:
  1. In a medium size heavy saucepan; add sugar and flour; whisk together to mix. Add the milk and whipping cream and whisk together until thoroughly combined. Cook over medium heat, whisking constantly, until the mixture comes to a boil; boil and whisk for another minute. Remove from pan from the heat.
  2. Transfer the hot sugar mixture to a large bowl of an electric mixer. Using the paddle attachment, beat the mixture at high speed, about 5 to 8 minutes, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  3. Reduce the mixer to medium speed and add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The Buttercream may look curdled after the butter is added, but it will become smooth as you continue to beat it. Add the vanilla and continue beating until the Buttercream is thick and smooth, about another 3 to 5 minutes. Slowly drizzle in the caramel sauce and continue beating another minute.
  4. Buttercream should be used immediately, or refrigerate until needed.
Republished 9-10-2018 to update recipe name. Old name: Caramel Buttercream. New name: Caramel Flour Buttercream.
Recipe Notes
Equipment: Electric Mixer Method: Stovetop Yield: 6 Cups Storage: Refrigerate or Freeze

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