Description
This rich and creamy caramel frosting is perfect for adding a luscious, buttery caramel flavor to cakes, cupcakes, and cookies. Made with brown sugar, butter, and a touch of vanilla, it offers a smooth, sweet topping that can be easily adjusted for consistency with powdered sugar or cream.
Ingredients
Scale
Caramel Frosting Ingredients
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2-3 cups powdered sugar, sifted (adjust for desired consistency)
Instructions
- Melt Butter: In a medium saucepan, melt the unsalted butter over medium heat until fully liquefied.
- Add Brown Sugar: Stir in the packed brown sugar and keep stirring constantly as the mixture begins to bubble. Allow it to cook for 2-3 minutes to start forming the caramel base.
- Incorporate Heavy Cream: Slowly add the heavy cream to the bubbling mixture while stirring frequently. Continue cooking for another 2-3 minutes until the caramel is smooth and slightly thickened.
- Remove from Heat and Flavor: Take the saucepan off the heat then stir in the vanilla extract and salt to enhance the flavor.
- Cool the Caramel: Let the caramel mixture cool for about 10 minutes to avoid melting the powdered sugar on addition.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, starting with ½ cup at a time. Mix well after each addition to reach a smooth, spreadable frosting consistency.
- Adjust Consistency: Continue adding powdered sugar until you achieve your desired thickness. If the frosting becomes too stiff, thin it out with small amounts of milk or heavy cream.
- Use Immediately: Spread the caramel frosting over cakes, cupcakes, or cookies right after preparing for best results.
Notes
- Ensure the caramel mixture cools slightly before adding powdered sugar to avoid a runny frosting.
- Adjust powdered sugar quantity to control the sweetness and texture of the frosting.
- If the frosting is too thick, thin it with milk or heavy cream one tablespoon at a time.
- This frosting pairs especially well with vanilla or chocolate cakes and autumn flavors like pumpkin or apple.
- Store any leftovers in an airtight container in the refrigerator; rewhip before use.
