Caramel Cake Frosting
on Nov 14, 2023, Updated Mar 22, 2024
This post may contain affiliate links. Please read our disclosure policy.
Picture this: a velvety, golden-brown confection that adds a touch of sweet alchemy to your favorite cakes and cupcakes. Caramel Cake Frosting is the yummiest addition to your desserts.
Caramel cake frosting is adored by many for its irresistible sweetness and rich, buttery flavor.Its sweet and buttery notes meld together to create a taste sensation that’s impossible to resist.
But the magic doesn’t stop there! Caramel cake frosting is incredibly versatile, making it an ideal companion for various desserts and a canvas for creative twists that can elevate your baking game to new heights. I love to top my easy pumpkin sheet cake with this yummy frosting.
Table of Contents
Why You’ll Love This Recipe
- Caramel frosting is made by cooking sugar until it turns golden brown and adding butter and cream. This process creates a fantastic combination of sweetness and butteriness that makes it the perfect topping for cakes and cupcakes.
- When you spread caramel frosting on a cake (like this delicious yellow cake recipe), it becomes incredibly creamy and smooth. It adds a luscious, melt-in-your-mouth quality to every bite.
- Caramel frosting isn’t just for cakes! It can be used as a dip for apple slices, a drizzle for ice cream, or a glaze for donuts. Its versatility means you can enjoy its deliciousness in many different ways.
Recipe Ingredients
- Butter: Provides a creamy and buttery base for the frosting, adding a rich and luxurious texture.
- Dark Brown Sugar: Imparts a caramelized flavor and deep amber color, enhancing the sweetness and complexity of the frosting.
- Milk: Thins the frosting, making it spreadable, and helps achieve the desired consistency.
- Powdered Sugar: Creates a sweet, fluffy, and stable texture, giving the frosting its thick and velvety consistency.
Popular Substitutions and Variations
- Salted Caramel: For a delightful twist, add a pinch of salt to your caramel frosting. The combination of sweet and salty flavors creates an irresistible contrast that many people adore.
- Caramel Cream Cheese Frosting: Mix cream cheese with caramel for a tangy and sweet frosting that pairs wonderfully with carrot or red velvet cakes.
- Chocolate Caramel Swirl: Add some cocoa powder to your caramel frosting for a chocolatey twist. This works especially well with chocolate cake!
How To Make Caramel Cake Frosting
Step #1. Melt 1 cup of unsalted butter in a saucepan over medium heat.
Step #2. Stir in 2 cups of packed dark brown sugar until well mixed.
Step #3. Bring it to a boil, stirring for about 1 minute, then remove from heat. Add ½ cup of milk and whisk until smooth.
Step #4. Gradually mix in 6 cups of powdered sugar using an electric mixer until you get a spreadable consistency.
Step #5. Quickly frost your cake, ensuring it’s cooled, as this frosting thickens rapidly. Best for 9×13 inch cakes.
Recipe FAQs
Yes, you can store caramel frosting in an airtight container in the fridge for up to a week. Just make sure to let it come to room temperature before using it again.
Caramel frosting can turn grainy if the sugar crystallizes during the cooking process. To avoid this, make sure your sugar is fully dissolved and avoid stirring too much.
Absolutely! Caramel frosting can be frozen for up to three months. Just thaw it in the fridge and rewhip it to regain its creamy texture.
Expert Tips
- Always use unsalted butter in frosting recipes unless otherwise specified. This allows for better control over the salt content.
- This frosting sets up rapidly, so it’s essential to be prepared with your cooled cake and tools ready for immediate frosting.
- If the frosting becomes too thick or hard to spread, you can add a few tablespoons of milk and beat it in to achieve the desired consistency.
More Frosting Recipes To Consider
Frosting Recipes
Easy and Extra Fluffy White Cloud Frosting
Cupcakes
Cherry Chip Cupcakes
Dessert Recipes
Pumpkin Whoopie Pies with a Whipped Cinnamon Filling
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Caramel Cake Frosting
Ingredients
- 1 cup unsalted butter
- 2 cups packed dark brown sugar
- ½ cup milk
- 6 cups powdered sugar, also known as confectioners’ sugar
Instructions
- In a medium-sized saucepan set over medium heat, melt the unsalted butter. Ensure it melts evenly and doesn’t burn.
- Once the butter is fully melted, stir in the packed dark brown sugar. Combine well until the sugar is well-incorporated into the melted butter.
- Increase the heat slightly and bring the butter and sugar mixture to a boil. Allow it to boil for approximately 1 minute, ensuring you stir frequently to prevent burning.
- After boiling for 1 minute, remove the saucepan from the heat. Add in the milk and whisk or beat the mixture until it's smooth and well-combined.
- Gradually add the powdered sugar to the saucepan, a cup at a time, beating continuously with an electric mixer. This helps to ensure a smooth consistency without lumps. Continue adding and beating until all the sugar is incorporated, and the frosting reaches a spreadable consistency.
- Work quickly to frost your cake, as this particular caramel frosting sets up and thickens rather rapidly. Ensure the cake is fully cooled before you begin frosting to prevent the frosting from melting or sliding off. I don't love using this frosting for layered cakes. I prefer it on cakes in a 9×13 inch pan.
Notes
- Ensure to pack the brown sugar well when measuring, as it can greatly affect the consistency and flavor.
- Always use unsalted butter in frosting recipes unless otherwise specified. This allows for better control over the salt content.
- This frosting sets up rapidly, so it’s essential to be prepared with your cooled cake and tools ready for immediate frosting.
- If the frosting becomes too thick or hard to spread, you can add a few tablespoons of milk and beat it in to achieve the desired consistency.
- This caramel frosting pairs well with a variety of cakes, including chocolate, vanilla, and spiced cakes. My mom always served it on oatmeal cake.
