This is one of my favourite buttercreams. I use it on cupcakes and bigger cakes as a filling and to decorate with. It is super moreish and really lovely to work with. Enjoy!

For the caramel…
150ml water
250g caster sugar
250ml double cream
1 tsp vanilla extract

For the buttercream…
200g unsalted butter, soft
2 tsp salt
320g icing sugar, sifted
1/4 batch of the caramel.

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Crumbs & Doilies
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Tags : BakerBakeryBakingbutter creamBUTTERCREAMcake decoratingCaramelcrumbs u0026 doiliesCUPCAKEcupcake jemmaCupcakesDessertfrosted cupcakesFrostinghome bakingIcingJemmaprofessional cupcakesRecipeSaltedsalted caramelSweetstastiestWhipped

The author Elizabeth

Blogger, Runner, Electro Producer, Man of Winter, Syndicate Aggregator. Never swallow watermelon seeds, they grow inside you.


  1. I just made this but wasn't too happy with it. No matter how long i whipped it the salt wasn't dissolving so it was a bit gritty. I think if I decide to make it again I will just use salted butter instead of adding in the salt to the unsalted butter.

  2. Gemma, im really confused i live in the U.S. and i dont know what the U.S. quantities are for this recipe and i really wanna make it? Could you help me.

  3. How would you make a similarly flavored Italian or Swiss meringue buttercream? Would you just use the caramel as the soft ball sugar syrup in the Italian, and use the caramel as the sugar in Swiss? Or is there another, better method?

  4. Does the cream have to be hot before mixing it with the sugar? when i pour the cream to the boiling sugar the sugar immediately crystalizes and become a huge lump

  5. Hey Jemma.
    I have been watching your vids, and i love them!!! ❤️ Until yesterday… I was trying your swiss, your regular and your caramel buttercream… And none of it worked! I was so sad and frustrated… The caramel sauce finally worked the 3rd time… I love your vids, but some vids of how i looks along the way instead of the start and the end would be more helpfull ❤️

  6. Is there a way to convert your measurements to U.S. measurements? I've tried to use an online converter, but it's confusing.

  7. Hi. I've attempted to make buttercream twice before, and both times it was grainy. Is this how buttercream's texture supposed to be? Because in this video, as well as many others, it looks so smooth and not grainy at all. I'm asking because I don't have much experience with buttercream. Thanks

  8. Thank you. Watching this tutorial gave me the confidence to give it a go. All went well and its absolutely yummy !

  9. Hey jemma this is just an amazing recipe. The only thing is I live in Canada can't get the carter sugar but I did it and it was very scrumptious. Thank you and please keep them coming I really do enjoy the videos.

  10. Thank you for the recipe, Jemma! I just made the caramel sauce today and added it into some Italian meringue buttercream. It tastes amazing! The caramel sauce was super easy to make. I've watched The Great British Bake Off enough times to become really terrified of making caramel, but it's actually not hard at all! Thank you again for all the great tips and secrets that you're kind enough to share… Cheers!

  11. I watched your video on how to make salted caramel sauce. I also used this video to teach me how to make buttercream. Unfortunately, I was the idiot who stuck my frosting into the fridge but I did manage to frost some of them for my sister's birthday dinner. Thank you so much!!!!!!

  12. Hi Jemma, is this recipe easy to double? Say, for a four layer cake with salted caramel buttercream and drizzle? And a bit of caramel in each layer too?

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