Salty and sweet, this vegan salted caramel sauce and frosting is the perfect combination of flavors! It makes gluten free cupcakes, frosting, ice cream, bread pudding, shortcakes, waffles, pancakes, even baked apples … better!
The vegan sauce is part of the key to this creamy frosting which has now officially become my favorite gluten free, dairy free frosting recipe! No heavy cream is required in my recipes, making them both healthier (ok, less un-healthy) and vegan!
Follow along with my instructions below for the boiling steps carefully. It’s not complicated, but the instructions and temperature are important.
This yummy sauce turns a delicious, but admittedly unadorned cupcake …
… into next-level decadence!
So pick your pleasure, and slather some of this creamy, smooth frosting on top, then drizzle with vegan caramel sauce and watch everyone’s eyes light up. This recipe has to be the origin of the phrase: “it’s the icing on the cake.”
Vegan Salted Caramel Sauce and Frosting Recipe
Ingredients
Salted Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup gluten free beer or gingerale (find gluten free beer info here)
- ¼ cup (4 Tbs.) non-dairy butter alternative (I used Earth Balance® Buttery Sticks) or butter, softened
- 1/2 cup full fat coconut milk (14 grams of fat or more) or heavy cream
- 1/2 tsp. sea salt
Salted Caramel Frosting:
- 2 cups confectioners’ sugar, sifted
- ½ cup shortening or coconut oil, room temperature
- 1 Tbs. salted caramel sauce (cooled)
- 2 Tbs. full fat coconut milk (14 gr. fat or higher) or whipping cream
- 2 Tbs. gluten free beer or gingerale (find gluten free beer info here)
- ¼ tsp. sea salt
Instructions
Salted Caramel Sauce
Combine sugar and gluten free beer in a tall pot over high heat. The mixture will double in volumes as it bubbles up in cooking, so the pot needs to be large enough for the mixture to be contained.
Using a wooden spoon or silicone spatula, stir until the sugar has melted (the sugar won’t sound crunchy against the pot as you stir), approximately 1 minute, but depends on the size of the sugar crystals you are using. Once the sugar melts, stop stirring.
Allow the mixture to boil, without stirring, until the caramel reaches a deep amber color, approximately 5 minutes. If using a candy thermometer, only cook until it reaches 180°F. The mixture should not smell burned or turn dark brown, or it will have overcooked and have a burned taste.
Once it is bubbly and has darkened to a light reddish-brown color, remove from heat and whisk in the non-dairy butter until completely melted and combined. Be sure not to over-cook the caramel sauce or it will turn dark and smell burned.
If using coconut milk instead of heavy cream, shake the can of coconut milk, then measure ½ cup. Pour in the coconut milk or heavy cream while whisking. Once smooth, add the salt, stir and transfer to a glass container to refrigerate until cooled. If refrigerating overnight, cover the container once cooled and bring to room temperature to serve.
Salted Caramel Frosting
To prepare the coconut milk, cut the top off of a can of full fat coconut milk without shaking the can first. Spoon 2 tablespoons of the solid cream off the top. Cover the can and refrigerate for other uses like smoothies or additional baking needs.
Using a mixer with whisk attachment, beat sugar and shortening until smooth. Add salted caramel sauce, gluten-free beer, coconut milk and salt; cream together. Once integrated, beat on medium-high speed for 1-2 more minutes until light and fluffy.
The whisk attachment should form semi-stiff peaks when removed from the frosting. If the peaks are not stiff enough, beat in more sifted confectioner’s sugar; if too stiff, add another tablespoon of coconut milk.
Frost Chocolate Cupcakes or any other favorite treat, or refrigerate frosting until ready to use.
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What can you substitute for the full fat coconut milk? My family have both dairy and coconut allergies. Would soy creamer work?
Hi Maryann, if you can find a soy creamer with higher fat, that would work better, but yes, that would be a worthy substitute here!
~jules