Caramel Frosting Recipe
This creamy caramel frosting recipe is sweet and buttery, perfect for pairing with your favorite cake flavor!
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Dessert
Cuisine: American
Author: Lil' Luna
Add the butter to a medium saucepan and melt over medium heat.
Stir in the brown sugar, ¼ cup of cream, and the 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 3 cups of powdered sugar and the remaining ¼ cup of heavy cream, and mix until smooth.
Add additional powdered sugar as needed to make a smooth frosting, with a buttercream consistency.
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.
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