This caramel frosting is rich, buttery, and packed with a deep caramel flavor that transforms any cake or cupcake into an indulgent dessert. I love how it spreads smoothly and sets up perfectly for a beautiful finish.
Why You’ll Love This Recipe
I love this caramel frosting because it brings a warm, homemade sweetness that store-bought frostings just can't match. The caramel flavor is authentic and developed by cooking sugar to just the right stage. It's incredibly versatile – I put it on chocolate cake, vanilla cupcakes, and even banana bread for an extra-special touch. Plus, it’s simple enough to make without any fancy equipment.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Granulated sugar
- Unsalted butter
- Heavy cream
- Vanilla extract
- Salt
- Powdered sugar
Directions
- In a heavy-bottomed saucepan over medium heat, I melt the granulated sugar until it’s fully dissolved and turns a deep amber color.
- I add the butter and stir it in until fully melted and incorporated.
- Carefully, I pour in the heavy cream while stirring constantly, being cautious of the steam.
- I let the mixture boil for 1-2 minutes, then remove it from the heat.
- After it cools slightly, I stir in the vanilla extract and salt.
- I gradually beat in the powdered sugar until the frosting reaches a spreadable consistency.
- If the frosting becomes too thick, I add a splash of cream to thin it out as needed.
Servings and timing
This caramel frosting recipe makes enough to frost one 9x13-inch cake or a two-layer 8-inch cake, or about 24 cupcakes. It takes approximately 10 minutes to prepare and about 15 minutes to cook and cool, so I have it ready in about 25 minutes.
Variations
Sometimes, I add a tablespoon of bourbon or dark rum for a boozy caramel twist. For a salted caramel version, I increase the salt and sprinkle flaky sea salt on top after frosting. I also enjoy using brown sugar instead of white for a deeper molasses flavor.
storage/reheating
I store any leftover caramel frosting in an airtight container in the refrigerator for up to 5 days. When I’m ready to use it again, I let it come to room temperature and beat it briefly to restore its creamy texture. If it's too stiff, a few seconds in the microwave helps loosen it up.
FAQs
How do I prevent the caramel from burning?
I constantly stir and watch the sugar closely once it starts melting. Staying attentive and adjusting the heat as needed prevents burning.
Can I make this frosting ahead of time?
Yes, I often prepare it a day or two ahead and store it in the fridge. I just re-whip it before using.
What can I do if my frosting is too runny?
I add more powdered sugar a little at a time until it thickens to the desired consistency.
Can I use milk instead of heavy cream?
I prefer heavy cream for a richer texture, but in a pinch, whole milk can work. The frosting might be slightly less creamy.
Is this frosting suitable for piping?
Yes, but I chill it slightly first. I find it pipes better when it's firm but still pliable.
Conclusion
This caramel frosting is a decadent, irresistible addition to any dessert. I love how it brings a homemade, luxurious feel to even the simplest cakes and cupcakes. Once I made it from scratch, I never looked back to store-bought versions. It’s a must-try for anyone who loves the rich, buttery goodness of caramel.
Caramel Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Frosts one 9x13-inch cake, two 8-inch layers, or about 24 cupcakes
- Category: Frosting
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Caramel Frosting Recipe is rich, buttery, and deeply flavorful, offering the perfect homemade touch to any cake or cupcake. Learn how to make the ultimate caramel frosting that's smooth, easy to spread, and packed with authentic caramel flavor.
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 to 2 ½ cups powdered sugar
Instructions
- In a heavy-bottomed saucepan over medium heat, melt the granulated sugar until completely dissolved and amber in color.
- Add butter and stir until fully incorporated.
- Carefully pour in the heavy cream, stirring constantly to avoid splattering.
- Allow the mixture to boil for 1–2 minutes, then remove from heat.
- Let cool slightly, then stir in vanilla extract and salt.
- Gradually beat in the powdered sugar until the frosting reaches a spreadable consistency.
- If frosting is too thick, add a splash of cream to loosen it.
Notes
- For a salted caramel frosting, increase the salt to ½ teaspoon and sprinkle flaky sea salt on top after frosting.
- For a deeper flavor, substitute brown sugar for granulated sugar.
- Add 1 tablespoon of bourbon or dark rum for a boozy twist.
- Chill slightly before piping for better structure.
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