This vegan caramel frosting may be the most delicious frosting ever!  Rich and buttery, this caramel frosting is made with real salty-sweet vegan caramel!

A chocolate cupcake in a blue wrapper with vegan caramel frosting and salted caramel sauce being drizzled over top of it.

Want to save this recipe?

Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes that will satisfy your cravings!

Save Recipe

I’ve seen a few caramel frosting recipes that call for coconut sugar to give the frosting a caramel flavor.  This recipe uses salted caramel sauce for an authentic caramel flavor!

Why you will love this vegan caramel frosting

  • It’s vegan, gluten-free, and can be made soy-free too!
  • It’s not too sweet but flavored perfectly with the right balance of caramel and salt.
  • You will have extra salted caramel sauce to drizzle over the top of your cake or cupcakes!

Ingredients and substitutions

  • Salted Caramel Sauce – follow my recipe for vegan salted caramel sauce and set it aside to cool.
  • Vegan Butter – either my vegan butter recipe (stick version) or Miyoko Brand works best.  You can also use half Earth Balance and half refined coconut oil.
  • Powdered Sugar – for a sweet taste and smooth texture.
  • Flour – white flour (GF if necessary) to firm up the frosting without making it overly sweet.  (optional)
  • Vanilla Extract – for flavor.
  • Plant-Based Milk – to achieve the proper frosting consistency.  The amount will vary depending on the type of butter you choose to use. 

How to make vegan caramel frosting

Step 1 – You need to start by making my vegan salted caramel sauce and allowing it to cool. (If you are less experienced in making caramel or simply want an easier recipe, you can swap the caramel out for my easy vegan butterscotch recipe.)

Step 2 -With an electric mixer, cream the butter and powdered sugar into a fluffy buttercream.

Step 3 – Add the room temperature salted caramel sauce and continue to blend it in with the sugar and butter.  (If your caramel sauce has gotten too firm, warm it up just enough to pour it into the frosting.)

Creaming butter and powdered sugar to make frosting.
Cream the vegan butter and powdered sugar.
Adding vegan caramel sauce to the vegan buttercream to make vegan caramel frosting.
Add the cooled vegan caramel sauce.

Step 4 – Add flour and continue to mix. (You can also use more powdered sugar instead of the flour.)

Step 5 – Add 1-2 tablespoons of plant-based milk if necessary to get the right texture.

Step 6 – Use a piping bag or this great cupcake decorating tool to make your frosting look perfect!

Step 6 – Drizzle with some extra vegan salted caramel sauce!

Pro Tips

  • The trick to making this frosting come out well is keeping the ingredients at room temperature.  The butter should be just soft enough to whip into the frosting, and the caramel sauce cannot be too warm, or it will melt your frosting. 
  • To simplify this vegan caramel frosting, use my vegan butterscotch sauce or coconut sugar in equal amounts instead of the homemade caramel sauce for a quicker and easier result.  These sugars have a natural caramel flavor to them and are delicious in the frosting. 

Why add flour to the buttercream?

I like to add some flour in place of some of the powdered sugar to cut the sweetness of the frosting.  I think that this frosting is too sweet when made with only sugar.  You can use either method to firm up your frosting.

A close up of vegan caramel frosting on a cupcake with salted caramel drizzled on top.

How to use this caramel frosting

This caramel frosting is good on just about anything, including a spoon!  It goes great on my gluten-free vegan chocolate cupcakes.  I also love it on my vegan pumpkin muffins!  You can also spread it on top of my veggie brownies instead of the fudge frosting to make a perfect vegan caramel brownie!

Vegan caramel frosting recipe

A gluten free vegan chocolate cupcake with vegan caramel frosting.
Diet
Gluten Free Icon
Nut Free Icon
Vegan Icon
5 from 3 rating

Vegan Caramel Frosting

Yield: 12
Prep: 15 minutes
Total: 15 minutes
Author: Monica Davis
A rich, buttery vegan frosting made with real vegan caramel.
Print Leave a Review Pin Recipe

Ingredients

Vegan caramel sauce

  • 1 cup vegan sugar
  • 3 tablespoons water
  • 1/8 teaspoon cream of tartar, (optional – makes it smoother)
  • 1/4 cup refined coconut oil
  • 3 tablespoons soy milk, or any other plant-based milk
  • 3/4 teaspoon salt, or omit for regular caramel sauce

Buttercream

  • 1/2 cup vegan butter, my homemade recipe (stick version) or Miyoko Brand works best
  • 1 1/2 cup powdered sugar
  • 1/2 tsp vanilla
  • 1/4 cup vegan caramel sauce, (salted if desired)
  • 1/4- 1/2 cup white flour to firm up the frosting, (or an all purpose gluten free flour mix)
  • 1/2 tsp salt, (for salted caramel frosting)
  • 1-2 tsp soy milk, to make it smooth if necessary

Instructions
 

Make the vegan caramel sauce

  • Measure out your coconut oil, plant-based milk, and salt, and have them waiting near the stove.
  • Start with a very clean pan and pour in sugar, water, and cream of tartar. Turn on the heat to medium and let it start to boil. (Don’t stir, just swish it around a little if needed).
  • Allow the sauce to boil for about 5 minutes, and then start watching it very closely. After about 6-7 minutes, the bubbles will get smaller, and it will start to get a darker color and smell slightly of caramel.
  • When it starts to caramelize, remove it from the burner and immediately pour in the coconut oil. (At this point, you can give it a stir with a long-handled whisk.)
  • Pour in the plant milk and continue to stir with the whisk for about 30 seconds. (It will bubble up and spatter when you add the milk, but then turn to caramel after a few seconds of stirring).
  • Once the bubbling from the milk calms down, add the salt and stir for a few more seconds. (or leave out the salt for regular caramel.)
  • Set aside to cool.

Make the buttercream

  • Then cream butter, powdered sugar, and vanilla together into a fluffy buttercream.
  • Add the room temperature salted caramel sauce and continue to blend it with the sugar and butter. (If your caramel sauce has gotten too firm, warm it up just enough to pour it into the frosting.)
  • Add flour and continue to mix. (You can also use more powdered sugar instead of the flour.)
  • Add 1-2 teaspoons of plant-based milk if necessary to get the right texture.

Notes

  • Depending on the type of vegan margarine that you use, you may need to add a small amount of plant milk to the frosting to get the right consistency.
  • You may need to put the frosting in the fridge for about 10 minutes before piping if the caramel was too warm when you added it to the frosting. 
  • If your frosting is too thin, add a few more tbsp of powdered sugar.
Note:  The trick to making this frosting come out well is keeping the ingredients at room temperature.  The butter should be just soft enough to whip into the frosting, and the caramel sauce cannot be too warm, or it will melt your frosting. 
Serving: 2tbsp, Calories: 125kcal, Carbohydrates: 18g, Fat: 6g, Saturated Fat: 1g, Sodium: 77mg, Potassium: 3mg, Sugar: 14g, Vitamin A: 365IU, Calcium: 2mg
Did you make this recipe?Please leave a star rating and review below!

📌 Be sure to follow me on Pinterest for new vegan recipes!