It takes just one lick and this Miso Caramel Frosting will become your favorite frosting recipe in the whole world. As long as you have miso caramel on hand, it takes just 3 ingredients to make this amazingly creamy, wonderfully caramelized buttercream frosting.
When I was testing this caramel frosting recipe, I used the darker caramel sauce that’s just a tiny bit on the bitter side. Yes, I burnt lots of caramel sauce while testing my miso caramel recipe. But it turned out to be the best decision I made all week.
The darker caramel sauce actually works really well here because it amplifies the caramel flavor in the frosting. But it no longer tastes bitter since more sugar is also added to the frosting. I just love it when a recipe comes together in the first try without me having to try very hard! 😜
Trang’s Recipe Highlights
- FLAVOR: Buttery, with a toasted caramelized sugar richness. You won’t taste the miso but it gives this not-too-sweet caramel frosting the perfect balance of savory.
- TEXTURE: Smooth, creamy, light and fluffy.
- EASE: Extremely easy!!
Just 3 ingredients!
If you have homemade miso caramel on hand, this caramel frosting is the recipe you want to make! You’ll need just half a batch of miso caramel, butter and powdered sugar. That’s it! As always, for the full list of ingredients with quantities and step-by-step instructions, skip straight to the recipe card.
But if you don’t want to make miso caramel, I have a shortcut for you. You can use ½ cup of any caramel sauce (homemade or store bought, even this coconut caramel!) along with 2 teaspoons of white miso paste as a substitute.
I use Marukome premium white miso paste to make my miso caramel and many of my miso desserts. It doesn’t have a lot of sodium so you’ll get just a hint of savoriness. But if your miso paste is a little bit saltier, it can still work here as a salted caramel buttercream frosting.
Pairing suggestions
🍌 Banana, miso and caramel is my favorite flavor combo. This miso caramel frosting is ideal for spreading on top of a chocolate banana cake or a rustic miso banana cake, as well as piped on top a batch of miso banana cupcakes.
🍎 Want an upgrade to your typical caramel apples? Pair this frosting with my caramel apple cupcakes or double the recipe to make enough for this apple pie cake.
🧁 Give classic vanilla cupcakes and chocolate cupcakes a flavorful upgrade by swapping out regular frosting for this caramelized version.
Hungry for more?
Miso Caramel Frosting Recipe
Equipment
Ingredients
- 8 oz unsalted butter, room temperature, 226 g
- ½ cup miso caramel, room temperature, 150 g
- 1 cup powdered sugar, 100 g
Instructions
- Cream butter with caramel – Add softened butter and miso caramel to a stand mixer bowl fitted with the whisk attachment. Beat on medium speed for just a couple of minutes until the mixture is thoroughly incorporated and creamy.8 oz unsalted butter, ½ cup miso caramel
- Add powdered sugar – Add powdered sugar and stir to combine. Then gradually increase the mixer speed and beat until the frosting is lighter in color and fluffy, about 5 minutes.1 cup powdered sugar
Notes
- Miso caramel substitution: you can use ½ cup of any caramel sauce (homemade or store bought), along with 2 teaspoons of white miso paste. I use Marukome premium white miso paste.
- Yield: This caramel frosting recipe makes about 2 ¾ cups, enough to generously frost a single layer 8” square cake, or 12 – 15 cupcakes.
- Storage: Store frosting in the fridge for 3-5 days or in the freezer for up to 3 months. Let come to room temperature and re-whip until fluffy before using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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