The Best Caramel Frosting Recipe
The Best Caramel Frosting Recipe
The caramel frosting is sweet and buttery with a creamy texture. Try pairing it with your favorite cake flavor!
These caramel frostings require a few extra steps, but are worth the effort. Try this delicacy with Magic Pumpkin Cake, Apple Cake or Easy Chocolate Cake.
So sweet and so dreamy!
Without a doubt, this caramel frosting is one of my favorites! It pairs well with many different flavored cakes, especially chocolate and my caramel cake. It’s also the perfect frosting for apple or pumpkin cakes.
The caramel just speaks to my love for fall. Caramel pairs perfectly with apples, pecans and more. This recipe makes a lot of frosting, so go for it.
I can eat it by the spoonful or dip some apples in it. Whatever you decide to use it, you won’t be disappointed!
How to Make Caramel Frosting
melt. Add the butter to a medium saucepan and melt over medium heat.
combine. Add brown sugar, 1/4 cup cream and salt.
simmer. Continue cooking, stirring frequently, until the caramel mixture begins to bubble and simmer. Simmer for two minutes, then remove from heat.
cool. Pour the caramel into a large bowl or the bowl of a stand mixer. Cool for at least 30 minutes.
mix. After caramel cools, add 3 cups powdered sugar and remaining 1/4 cup heavy cream and beat until smooth.
combine. Add additional powdered sugar as needed to make the frosting smooth and creamy.
Tips for the Perfect Caramel Frosting
The extra time to make this caramel frosting is definitely worth the effort!
Here are a few things to keep in mind when making this frosting:
- You can use light brown or dark brown sugar, or even a mixture of the two.
- Make sure the butter and cream are at room temperature before adding the caramel mixture.
- If you are using salted butter, then you will need to reduce the amount of added salt or omit it entirely.
- Use a larger pan as the caramel will bubble a lot and you don’t want it to spill over the sides.
- Brush the sides of the pan while cooking to help prevent crystals from forming.
- When adding the powdered sugar, make sure the caramel has cooled sufficiently or it won’t thicken or hold any shape when you try to use it.
use and storage
How much will this make? This recipe is enough to frost a two-layer 8-inch round cake. You can also frost about 18-24 cupcakes, depending on how thick you add the frosting.
This frosting is perfect for a variety of cake desserts and tastes great, but you can also frost:
Shop: This buttercream frosting will keep for 3-5 days in the refrigerator. Bring it to room temperature before trying to spread it. If you want it to be fluffy again, just whip it in a stand mixer.
For more frosting recipes try:
Course dessert
American food
Prep time 15 minutes
Total time 15 minutes
Calories 6655 kcal
by Lil’ Luna
- 12 tablespoons butter cut into cubes
- 1 1/2 cups packed brown sugar
- 1/2 cup heavy cream divided
- 1/2 teaspoon salt
- 3 ½ – 4 cups powdered sugar
- 1/2 cup caramel ice cream topping
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Add the butter to a medium saucepan and melt over medium heat.
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Add brown sugar, 1/4 cup cream and salt.
-
Continue cooking, stirring frequently, until the caramel mixture begins to bubble and simmer. Simmer for two minutes, then remove from heat.
-
Pour the caramel into a large bowl or the bowl of a stand mixer. Cool for at least 30 minutes.
-
After caramel cools, add 3 cups powdered sugar and remaining 1/4 cup heavy cream and beat until smooth.
-
Add additional powdered sugar as needed to make the frosting smooth and creamy.