Vegan Caramel Buttercream – Easy & 3 Ingredients!

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An easy and delicious vegan caramel buttercream recipe is here! The texture is smooth, rich, fluffy, and super creamy. It’s a versatile recipe to have in your recipe book and perfect to frost on any cake or cupcake. And it only requires 3 ingredients!

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If you made my homemade caramel sauce recipe, you should make this vegan caramel buttercream frosting too! I love good caramel recipes and this buttercream is one of my favourite buttercream recipes I’ve made so far.

It’s perfect for cupcake frosting, cake filling, or even on cookies. To achieve the wonderfully fluffy yet rich texture, I whipped the caramel buttercream with a stand mixer with a balloon attachment. You can also use a hand mixer too to achieve the texture too. 

This recipe is really simple and easy to make with only 3 ingredients! You’re welcome. Perfect to make this holiday season if you are looking for a unique and delicious vegan buttercream recipe for your cakes.

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Caramel: I used my homemade vegan caramel for this recipe! It works amazingly in buttercream. You can also use store-bought caramel as well. The consistency might be slightly different so adjust the thickness by adding or reducing the amount of icing sugar.

Vegan butter: As usual, I used vegan butter by Naturli. They work perfectly for any buttercream frosting recipe I make. I have not tried it but you may be able to swap it with a shortening or a combination of both if you like.

Icing sugar: I used regular icing sugar. 

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Electric mixer: Use a stand mixer or hand mixer, whichever you like. They both work perfectly to make this recipe.

Silicone spatula: Use a silicone spatula to scrape the side of the mixing bowl.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make whipped vegan caramel buttercream

Step 1: Beat the butter

This recipe will be ready in about 5-6 mins, let’s get whipping! With a stand mixer with a balloon attachment or hand mixer, beat the vegan butter until it’s creamy, fluffy and a little paler in colour. About 2 mins. 

Step 2: Add the caramel

Add the homemade vegan caramel or store-bought caramel to the butter and whip again until they are well combined, about 1 min.

Step 3: Add the icing sugar

Add the icing sugar 1 cup at a time and beat until the caramel buttercream is fluffy, creamy, and smooth. About 2-3 mins. Scrape the side as needed. Here you have the best caramel buttercream ready for frosting!

Serving tips and ideas

• Use it for frosting cakes and cupcakes
• Spread on cookies and top with some vegan chocolate sprinkles
• Top on french toasts

Expert tips and tricks

Use cold caramel

If you are making homemade caramel, do make sure to cool it down completely and rest for at least 1 hour in the fridge before using. Hot caramel will melt the butter and spoil the texture of the buttercream frosting.

Use a balloon attachment

I always use a balloon attachment to make buttercream because it gives a more fluffy texture rather than a dense texture. If you don’t have a balloon attachment, you can use a paddle attachment or use a hand mixer.

Scrape the side

Buttercream tends to stick to the side of the mixing bowl a lot. So to make the taste and texture even in the buttercream scrape the side and maybe the bottom if necessary.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Add a pinch of salt to make vegan salted caramel buttercream!

How to store

• Refrigerating: The buttercream can be stored in the fridge for up to 2-3 days. Transfer it into an airtight container and keep it in the fridge until you are ready to use. It hardens in the fridge so let it sit at room temperature until it’s slightly softer before frosting your cakes and cupcakes. If it feels too dense, whip it until it’s fluffy again.

• Freezing: It can be stored in the freezer too. Place the buttercream in a freezer-friendly airtight container and store it in the freezer for up to 1-2 months. When using, thaw the buttercream in the fridge then let it sit at room temperature until it’s slightly softer. Whip before using if it feels dense.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Can I use flavourings like caramel extract or vanilla extract?

Yes, you can absolutely use additional flavourings! Do not use caramel extract instead of caramel though, it will not be able to replace the caramel in this recipe.

How many cakes or cupcakes is this recipe for?

For frosting cake, it can frost a medium 2-layer cake or a small 3-layer cake. For cupcakes, you should be able to frost 12-14 medium size cupcakes. If frosting cookies, I recommend making half of the recipe for 12-15 cookies.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this easy caramel buttercream frosting because it is:

• rich and creamy
• smooth and fluffy
• easy to make
• perfect for cakes and cupcakes

Want more recipes like this?

Try my other delicious frosting and dessert recipes you might enjoy!

• coconut buttercream
• ginger cake
• Banoffee cupcakes

Visit the recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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