Caramel Frosting
This flavorful Caramel Frosting is easy to make and tastes wonderful on caramel cakes and cupcakes (as well as apple cakes, chocolate cakes, spice cakes, and more!)
Ingredients
- 1 ½ sticks (170g) unsalted butter
- 1 ½ cups (326g) firmly packed dark brown sugar (Light brown is fine also!)
- 1 (18g) tablespoon light corn syrup
- ⅓ cup (72g) whipping cream (half and half or whole milk works also)
- 2 teaspoons (8g) vanilla extract
- ½ teaspoon (3g) salt (add additional to your liking)
- 4 cups (460g) confectioners sugar (measure then sift)
Instructions
- In a rather deep saucepan, heat butter, brown sugar, and light corn syrup over medium to medium-high heat, stirring constantly. Bring the mixture to a boil and continue cooking for 3 minutes, stirring constantly. Try to keep mixture off sides of pan.
- Add the cream and salt and continue stirring until it begins to boil. Remove from heat, add the vanilla, and cool for 15 minutes or so.
- Pour into the bowl of your mixer if it is metal or a heat proof bowl. You can also use a hand mixer. Pour carefully as this is very hot.
- Add the confectioners sugar to the hot mixture bit by bit, mixing at medium speed until smooth.
- The mixture will thicken as the powdered sugar is added.
- Add a small amount of very hot water (one teaspoon or tablespoon at a time) as needed until the frosting reaches a good consistency for spreading. Makes about 4-4.5 cups of frosting. When not using the frosting, place plastic wrap over the bowl.