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Caramel Butter Frosting
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Use this frosting on all of your favorite desserts. Sweet brown sugar is melted and mixed with butter, vanilla, and cream for a rich caramel-flavored frosting.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
2 cups brown sugar
1/2 cup butter, at room temperature
1/4 teaspoon vanilla extract
heavy cream, as needed
directions
In a saucepan over medium-low heat, melt the brown sugar while stirring constantly. Remove from the heat and let cool completely.
In a mixing bowl, beat the butter until light and creamy with an electric mixer on medium-high speed. Slowly add the cooled brown sugar while the mixer is running. Beat until smooth then add the vanilla and just enough heavy cream to get the desired spreading consistency.
Spread the caramel frosting on cooled cakes or bars.
Note: because of the high butter content this frosting will melt if exposed to heat. Spread on cooled cakes only and refrigerate them after frosting if not serving immediately.
recipe tips
Use room temperature (but not melted) butter for easier mixing.
Stir the brown sugar constantly while melting to prevent burning.
Add the heavy cream gradually to get the desired spreading consistency.
Beat the frosting well to incorporate air and make it fluffy.
Use this frosting on cakes, cupcakes, or bars.
Be creative and try using this frosting as a filling for sandwich cookies.
Remember, this frosting is sensitive to heat, so keep frosted desserts cool.
common recipe questions
Can I use light brown sugar instead of dark brown sugar?
Yes, you can use light brown sugar, but dark brown sugar will give a richer caramel flavor.
What can I substitute for heavy cream?
You can use milk or half-and-half as a substitute, but heavy cream gives the frosting a richer texture.
Is it necessary to cool the brown sugar before adding it to the butter?
Yes, cooling the brown sugar prevents it from melting the butter and provides a smooth frosting.
Can I add other flavors to this frosting?
Yes, you can add flavors like cinnamon, nutmeg, or a pinch of salt for a salted caramel flavor.
How do I know when the frosting is the right consistency?
The frosting is ready when it's smooth and spreadable. If it's too thick, add more cream; if too thin, beat it longer.
Can I make this frosting ahead of time?
Yes, you can make it ahead and store it in the refrigerator. Bring it to room temperature before using.
What can I use instead of vanilla extract?
You can use almond extract or bourbon for a different flavor.
How should I store frosted cakes or bars?
Store them in the refrigerator due to the high butter content, especially in warm weather.
Can I use this frosting for piping decorations?
This frosting may be too soft for intricate piping. Chill it before applying it for results.
nutrition data
34 calories, 2 grams fat, 5 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
Beer makes batters better, meat more tender, and sauces more flavorful.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
August 9, 2014
I was afraid this would be gritty based on the other review so I can't speak for how this recipe turns out if you follow the directions. What I did was melt the brown sugar with some butter over low heat until it was melted and smooth. I then creamed the butter until fluffy and added the cooled brown sugar mixture. That worked well and the frosting was tasty and probably smoother than it would have been otherwise.
December 7, 2009
It was gritty to me, brown sugar didn't smooth out enough.