Caramel Cake Frosting

baking dish with squares of caramel cake cut out

5 from 2 votes

Smooth, golden-brown delight that brings a sweet touch of magic to your cakes and cupcakes. Caramel Cake Frosting is the most delectable enhancement for your desserts.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Author: Melissa Griffiths

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 9x13 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.

Nutrition

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