Description
This rich and creamy Caramel Frosting is perfect for cakes, cupcakes, and cookies. Made with homemade caramel, butter, and powdered sugar, it has a deep caramel flavor with a smooth and spreadable texture. Ideal for topping vanilla, chocolate, or spice cakes.
Ingredients
Units
Scale
- 1/2 cup (1 stick) unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup whole milk or heavy cream
- 1 tsp vanilla extract
- 2 to 2 1/2 cups powdered sugar, sifted
Instructions
- In a saucepan over medium heat, melt the butter.
- Add the brown sugar and cook, stirring continuously, for about 2 minutes until the sugar dissolves.
- Pour in the milk and bring the mixture to a gentle boil. Stir constantly for 1 minute, then remove from heat.
- Let the caramel mixture cool slightly, about 5 minutes.
- Stir in the vanilla extract.
- Gradually whisk or beat in the sifted powdered sugar until smooth and creamy.
- Use immediately while warm for a pourable consistency, or let it cool and thicken for spreading.
Notes
- If the frosting becomes too thick, add a tablespoon of milk to loosen it.
- For a deeper caramel flavor, use dark brown sugar instead of light brown sugar.
- Best used the same day but can be stored in an airtight container for up to 3 days at room temperature or in the fridge for a week.
Nutrition
- Serving Size: 2 tbsp
- Calories: 150 kcal
- Sugar: 18g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 15mg