This Caramel Frosting Recipe is rich, buttery, and velvety smooth with deep caramel flavor. It’s the perfect topping for cakes, cupcakes, or even cookies when I want to add a luxurious, sweet finish. Whether I’m baking in fall or craving something decadent year-round, this frosting always delivers that warm, toasty sweetness I love.
Why You’ll Love This Recipe
I love how this frosting turns any dessert into a showstopper. The homemade caramel base gives it a depth of flavor that store-bought frostings just can’t match. It’s not overly complicated, but it tastes like something truly special. Plus, I can adjust the consistency to make it perfect for spreading, piping, or drizzling.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Brown sugar
- Heavy cream or milk
- Powdered sugar
- Vanilla extract
- Salt (optional, for a salted caramel twist)
directions
- In a saucepan over medium heat, I melt the butter and stir in the brown sugar. I cook, stirring constantly, until the sugar is dissolved and the mixture starts to bubble.
- I add the heavy cream and continue stirring until everything is smooth and well combined.
- I remove the pan from heat and let it cool for about 10–15 minutes.
- Once slightly cooled, I transfer the mixture to a mixing bowl and gradually beat in the powdered sugar until I get a fluffy, smooth consistency.
- I stir in the vanilla extract and a pinch of salt if I want a salted caramel flavor.
- If the frosting is too thick, I add a little more cream. If it’s too thin, I beat in more powdered sugar.
Servings and timing
This recipe makes enough to frost one 9-inch layer cake or about 12 cupcakes. It takes around 10 minutes to prep and 15 minutes to cook and cool.
Variations
- I add a pinch of cinnamon or nutmeg for a spiced caramel version.
- For a darker caramel flavor, I use dark brown sugar.
- I stir in a spoonful of cream cheese for a tangy twist.
- I use salted butter and skip the added salt for a more savory-sweet flavor.
storage/reheating
I store leftover frosting in an airtight container in the refrigerator for up to 1 week. Before using, I let it come to room temperature and re-whip it to restore the texture. If it’s still too firm, I stir in a small amount of cream until it softens.
FAQs
Can I make this frosting ahead of time?
Yes, I make it up to a week in advance and store it in the fridge. I just re-whip before using.
Can I use this frosting for piping?
Yes, once cooled and whipped, it holds its shape well for simple piping designs.
Is it too sweet for layer cakes?
It is sweet, but the rich caramel balances it out. I pair it with less-sweet cakes like spice or chocolate for the best combo.
Can I double the recipe?
Absolutely. I double all the ingredients as listed and just take care not to burn the sugar while cooking.
What desserts pair best with caramel frosting?
I love it on chocolate cake, spice cake, banana bread, and apple cupcakes. It also works great on sugar cookies or as a filling in sandwich cookies.
Conclusion
This Caramel Frosting Recipe brings deep, buttery flavor and smooth texture to any dessert. It’s easy to make and endlessly versatile, whether I’m spreading it on a cake or adding a swirl to cupcakes. Once I make it from scratch, there’s no going back.
Caramel Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Frosts 1 (9-inch) cake or 12 cupcakes
- Category: Frosting, Dessert
- Method: Stovetop + Mixing
- Cuisine: American
- Diet: Vegetarian
Description
This Caramel Frosting Recipe is rich, buttery, and velvety smooth with deep caramel flavor. Perfect for cakes, cupcakes, cookies, or even as a filling, this easy homemade frosting adds a luxurious touch to any dessert. Whether you're baking for fall or just love the sweet, toasted notes of caramel, this frosting delivers bold flavor and silky texture every time.
Ingredients
- ½ cup (1 stick) unsalted butter
- 1 cup packed brown sugar (light or dark)
- ¼ cup heavy cream (or milk)
- 2–2½ cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt (optional, for salted caramel flavor)
Instructions
- In a medium saucepan over medium heat, melt the butter.
- Stir in the brown sugar and cook, stirring constantly, until sugar is dissolved and the mixture begins to bubble (about 2–3 minutes).
- Slowly add the heavy cream, stirring until smooth. Remove from heat and let cool for 10–15 minutes.
- Transfer the mixture to a mixing bowl. Beat in powdered sugar gradually until the frosting reaches a smooth, fluffy consistency.
- Stir in vanilla extract and a pinch of salt if desired.
- Adjust consistency as needed: add more cream if too thick or more powdered sugar if too thin.
Notes
- Use dark brown sugar for a deeper, richer caramel flavor.
- Add a dash of cinnamon or nutmeg for a spiced version.
- Mix in a spoonful of cream cheese for tangy depth.
- Use salted butter for a balanced salty-sweet version.
- Makes enough to frost one 9-inch layer cake or about 12 cupcakes.
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