Caramel Latte Buttercream

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This Caramel Latte Buttercream is a smooth, silky and rich frosting made with sweetened condensed milk, butter, and caramel latte-infused cream. The caramel latte instant coffee adds a deep flavor, while the absence of powdered sugar gives it a silky texture.

Prep Time 15

Total Time 15

Servings Cups

Calories 1204kcal

Author Fay

EQUIPMENT

INGREDIENTS

500 g (1 lb) butter unsalted and softened
395 g (14 oz) sweetened condensed milk
½ cup (½ cup) heavy cream
2 (2) caramel latte instant coffee sachets use any brand/flavor

INSTRUCTIONS

Infuse the Cream

Add the heavy cream and caramel latte sachets to a small saucepan.
Stir well to combine, then heat over low-medium heat.
Warm the mixture until fully dissolved and infused with flavor. Do not boil.
Remove from heat and let it cool completely. The flavor will deepen as it cools.

Whip the Butter

Add the softened butter to a mixing bowl.
Beat on medium speed using a hand or stand mixer for 1-2 minutes, until light and fluffy.

Incorporate the Condensed Milk

Add the entire can of sweetened condensed milk.
Mix on medium speed for 1-2 minutes until fully combined and creamy.
Scrape down the sides and base of the bowl to ensure everything is mixed evenly.

Add the Caramel Latte Mixture

Pour in the cooled caramel latte-infused cream.
Mix again on medium speed. The mixture may look curdled at first—this is normal.
Keep mixing until it turns into a silky, smooth, grit-free buttercream. This can take several minutes.

Ready to Use

The buttercream is now ready for piping, filling, or covering cakes.
It works well for cupcakes, macarons, whoopie pies, cookie sandwiches, and layering cakes.
Can be used under fondant but will soften at room temperature like any other buttercream.

NOTES

If the buttercream looks too soft, refrigerate for 15-30 minutes, then mix again.
If it splits or looks curdled, keep mixing—this will bring it back together.
Use full-fat ingredients. Low-fat, skim, or reduced-sugar versions will make the buttercream too soft.
This buttercream does not hold up in hot weather for long periods. Keep cakes refrigerated until needed.

NUTRITION