Chocolate Caramel Butter Cream

A creamy, thick icing that combines rich chocolate with smooth caramel. Ideal for cakes and cupcakes, it adds a decadent touch to any dessert.


10 mins


  • 125g unsalted butter, softened
  • 1 tsp caramel essence
  • 2 cups┬áChelsea Chocolate Icing
  • 2 – 3 Tbsp milk, at room temp


Sift the Chelsea Chocolate Icing.
Using an electric mixer, beat the butter and caramel essence until it is light and fluffy. Approx 5 minutes.
Gradually add half the icing sugar, turning the mixer down to low speed to add icing sugar, beating constantly.
Once sugar is combined turn mixer speed up.
Add the milk gradually, then gradually beat in the remaining icing sugar.
The mixture should be smooth and easy to spread with a spatula.

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