Caramel Frosting

Take a guess how many ingredients are required to make a delicious creamy caramel frosting. Based on the depth and complexity of a sweet caramel, you might think there are a bunch of spices and other ingredients hiding out in this recipe for caramel frosting, but in fact, there are just five. And your frosting will come together in less than 20 minutes, including the time spent simply letting the caramel frosting cool.

Once this sweet, rich frosting is prepared, it will be delightful on cupcakes, in pastries or, let’s be honest, sneaked by the spoonful. That’s right, it has a certain fudge-like quality that merits enjoying a few bites just as is. Now, let’s gather our ingredients, get a saucepan and get to work!

Caramel Frosting Ingredients

Diana Chistruga for Taste of Home

• Brown sugar: As always, when you’re cooking with brown sugar, make sure you pack it down before measuring it. Otherwise, there might not be enough of this robust and sweet stuff in this easy caramel frosting recipe.
• Butter: Butter plays a central role in this caramel frosting, providing both flavor and texture.
• Milk: This recipe is usually made using 2% milk, though whole milk is fine if that’s what you have in the fridge. It’s best not to use skim milk, though, as your frosting will be too thin.
• Vanilla extract: Vanilla extract provides the bulk of the flavor profile in this creamy caramel frosting. Just don’t be tempted to add extra to increase the strength of the flavor, as it can quickly become overwhelming.
• Confectioners’ sugar: You didn’t think that 1 cup of brown sugar was all the sugar you’d be using in a sweet caramel frosting? No, it turns out there’s more sugar added to ensure plentiful sweetness.

Directions

Step 1: Combine the brown sugar, butter and milk

Diana Chistruga for Taste of Home

In a heavy saucepan, combine the brown sugar, butter and milk, and bring the mixture to a boil over medium heat. Cook and stir these ingredients for two minutes, then remove the pan from the heat.

Step 2: Add the vanilla

Diana Chistruga for Taste of Home

Stir in the vanilla, then let the mixture cool to lukewarm.

Step 3: Add the confectioners’ sugar

Diana Chistruga for Taste of Home

Gradually beat in the confectioners’ sugar, adding sugar until the frosting achieves a spreading consistency.

Diana Chistruga for Taste of Home

Caramel Frosting Variations

• Try it with almond extract: To create a caramel frosting with a sweet and nutty profile, swap out the vanilla extract for almond extract.
• Use more milk: If your frosting is coming out too thick, too much like a fudge and not spreadable enough, just add a little more milk to the recipe. Try an extra tablespoon at first, then a bit more if that doesn’t work.
• Ease back on the sugar: If this caramel frosting is too sweet for your taste, you can simply add less confectioners’ sugar at the end. You may need to chill the frosting slightly to achieve a thickened texture before you use it though.

How to Store Caramel Frosting

You can store this caramel frosting in a jar in the fridge for up to one month. If it gets too hard to spread, heat it in the microwave, working in 20-second bursts.

Can you freeze caramel frosting?

From a food-safety standpoint, yes, you can freeze caramel frosting recipes in an airtight container for three to four months. But practically speaking, the frosting may become crumbly and grainy when frozen, so it’s best used fresh or kept in the fridge.

Caramel Frosting Tips

Diana Chistruga for Taste of Home

What should I serve with this frosting?

While it’s perfectly suited to use on cakes, cupcakes and the like, this creamy caramel frosting is also welcome on slightly less sweet foodstuffs, like a banana bread or a thick slice of toast.

Can I make this recipe vegan-friendly?

You can! You can use a butter substitute and a nondairy milk alternative. Try a thicker milk substitute, like a coconut milk, which will also add some flavor.

How high are the calories in this recipe?

This is a treat, to be sure, not an everyday eat, as there are nearly 80 calories in a single tablespoon. Of course, for reference, peanut butter has about 15 more calories per tablespoon than that.