Caramel Frosting Recipe
This creamy caramel frosting recipe is sweet and buttery, perfect for pairing with your favorite cake flavor!
Equipment
Ingredients
- 12 tablespoons butter, cut into pieces
- 1½ cups brown sugar, packed
- ½ cup heavy whipping cream, divided
- ½ teaspoon salt
- 3½ - 4 cups powdered sugar
Instructions
- Add butter to a medium saucepan and melt over medium heat.
- Stir in brown sugar, half of the heavy cream, and salt.
- Continue cooking, stirring frequently, until the caramel mixture begins to bubble and simmer. Simmer two minutes, then remove from heat.
- Pour the caramel into a large bowl or the bowl of a stand mixer. Let cool for at least 30 minutes.
- After the caramel has cooled, add powdered sugar and the remaining heavy cream, and mix until smooth.
- Add additional powdered sugar as needed to make a smooth frosting, with a buttercream consistency.
Notes
How much does this make? This recipe is enough to frost a two-layer 8” round cake. Whether you spread it with a knife or use a thick piping tip, you can frost about 18-24 cupcakes.
STORE. Cover this caramel frosting recipe and store it in the fridge for 3-4 days.
FREEZE for up to 3 months. Bring it to room temperature before trying to spread it. To get it fluffy again simply whip it in a stand mixer.
Nutrition
Calories: 6655kcal | Carbohydrates: 1300g | Protein: 6g | Fat: 180g | Saturated Fat: 114g | Cholesterol: 525mg | Sodium: 2912mg | Potassium: 663mg | Fiber: 1g | Sugar: 1201g | Vitamin A: 6049IU | Calcium: 451mg | Iron: 3mg