Bourbon Salted Caramel Frosting


  • 1 1/2 cups (339g) unsalted butter, cold
  • 8 ounces (226g) full fat cream cheese, cold
  • 7 cups (911g) powdered sugar
  • 1 tablespoon (15ml) pure vanilla extract
  • 1–2 tablespoons (15-30ml) Bourbon (optional)
  • 2 teaspoons (9ml) heavy whipping cream or milk
  • 3 heaping tablespoons (65g) salted caramel sauce
  • 1/8–1/4 teaspoon salt (optional)


  1. Cut the butter into pieces, about 1 tablespoon size. Using the paddle attachment, whip butter for 3-5 minutes, scraping down the bowl occasionally until the butter is light and fluffy.
  2. Then add the cream cheese and cream together with the butter for 2-3 minutes until they are whipped and free of lumps, scape down the bowl occasionally.
  3. Slowly add confectionary sugar, 2-3 cups at a time, alternating with the liquid (vanilla extract, heavy cream, bourbon, salted caramel) and beat until desired consistency is reached. Add salt if desired.

Recipe by Beyond Frosting