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Caramel Frosting

Mouthwatering Caramel Frosting Recipes to Quench Your Sugar Lust

Frosting enhances the taste of the original food item. It also gives a decorative look to the food stuff, and if the frosting is of something as sweet as caramel, imagine the rich taste of the cookies or cakes! Wondering how to make caramel frosting? Read on.
Girija Shinde
Last Updated: Mar 13, 2018
Easy Caramel Frosting
  • 1 cup packed brown sugar
  • ⅓ cup milk
  • 2 tbsp. butter
  • 1 tbsp. cream
  • 1 tsp. vanilla extract
  • ⅛ tsp. salt
Mix together salt, milk, sugar, butter/margarine in a saucepan. Cook at 234º till the sugar gets completely dissolved. Once the sugar is dissolved, cook again without stirring until a soft ball forms when dropped in a little water. Take this mixture in a bowl and beat until it thickens. Now add vanilla and cream and mix together until it blends well. Spread the mixture quickly on the cake and sprinkle with nuts, if desired. This recipe can be used for cupcakes, too!
Caramel Frosting with Cream Cheese
  • 8 oz. cream cheese, softened
  • 1¾ cups powdered sugar
  • ⅓ cup heavy whipping cream
  • ¼ cup light brown sugar
  • 10 tbsp. butter, divided
  • ½ tsp. vanilla extract
  • Pinch of salt
Cook 4 tablespoons of butter and sugar in a saucepan over medium heat. Cook until the sugar completely dissolves. Bring to boil and then remove from heat. Whisk in cream and blend well. Pour the mixture into a heat-resistant bowl and cool at room temperature. Add the remaining butter and cream cheese to a bowl and beat with the help of mixer on medium speed until smooth. Add in salt and vanilla. When blended, keep the mixer running and add the cooled brown sugar mixture. Beat until smooth. Slowly add powdered sugar and beat until completely smooth. For a firmer texture, chill for a while.
Caramel Icing with Powdered Sugar
  • 1 cup powdered sugar
  • ¼ cup granulated sugar
  • 12 tbsp. unsalted butter (1½ sticks), at room temperature
  • 2 tbsp. water
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
Mix granulated sugar and water in a saucepan. Bring to a boil over medium heat. Continue cooking for about 6 to 7 minutes without stirring until the mixture becomes amber. Remove the heat and add in vanilla as well as cream. Stir with a wooden spoon until smooth. Keep aside to set and cool for about 25 minutes. Add in butter and salt in a bowl and blend with a mixer fitted with a paddle. Beat on medium high speed until fluffy and light in color for about 3 minutes. Reduce the speed and add powdered sugar. Turn off the mixer and scrape the sides of the bowl and add the caramel (the mixture of butter, salt, and powdered sugar). Beat on medium high speed until completely blended for about 2 minutes. Cover and refrigerate for 45 minutes.
Caramel Icing
  • 2 cups powdered sugar, sifted
  • ½ cup packed dark brown sugar
  • ½ cup butter
  • ½ cup packed light brown sugar
  • ¼ cup whole milk
  • 1 tsp. vanilla extract
Add brown sugar and butter in a saucepan. Cook for about 2 minutes over medium heat stirring occasionally. Add in milk and bring the mixture to a boil. Remove the pan from heat and add in vanilla as well as powdered sugar. Mix until smooth. When smooth, apply on the cake immediately.
Caramel Frosting with Cream Cheese
Easy Caramel Frosting