Ingredients
1 cup brown sugar
1/2 cup butter
1/4 cup milk
2 to 3 cups powdered sugar (as needed for consistency)
1 tsp vanilla extract (optional)
Instructions
Melt Butter and Brown Sugar: In a medium saucepan, melt the butter over low heat. Add the brown sugar and stir constantly until the sugar is completely dissolved. This process will take a few minutes, and it’s important to keep the heat low to prevent burning.
Add Milk: Once the sugar is dissolved, slowly add the milk to the saucepan, stirring continuously. Increase the heat to medium and bring the mixture to a gentle boil.
Boil: Allow the mixture to boil for 2-3 minutes, stirring constantly. This step helps in thickening the mixture to the right consistency for frosting.
Cool Mixture: Remove the saucepan from the heat and let the caramel mixture cool slightly for a few minutes. It should be warm but not too hot when you add the powdered sugar.
Add Powdered Sugar: Gradually add the powdered sugar, starting with 2 cups and mixing well after each addition. You can use a whisk or an electric mixer for a smoother consistency. Add more powdered sugar as needed until the frosting reaches your desired thickness and spreadability.
Add Vanilla (Optional): Stir in the vanilla extract for added flavor.
Use Immediately: Once the frosting reaches the right consistency, use it immediately to frost your cake or cupcakes as it will thicken as it cools.
Related:
Tips:
Consistency: If the frosting becomes too thick, you can thin it out with a little more milk. If it’s too thin, add more powdered sugar.
Storage: If you need to store the frosting, keep it in an airtight container in the refrigerator. Reheat gently and stir well before using it again.
This caramel frosting is rich, buttery, and has a deep caramel flavor that pairs wonderfully with a variety of cakes and cupcakes, especially chocolate or vanilla flavors. Enjoy your baking!
FAQs
Can I make this frosting in advance?
Yes, you can make the frosting in advance. Store it in an airtight container in the refrigerator and reheat gently before using.
Is the vanilla extract necessary?
The vanilla extract is optional. It adds an extra layer of flavor but can be omitted based on your preference.
What if my frosting is too thick or too thin?
If it’s too thick, you can thin it out with a little more milk. If it’s too thin, gradually add more powdered sugar until you reach the desired consistency.
How long can I store this frosting?
The frosting can be stored in the refrigerator for up to one week. Ensure it’s kept in an airtight container.
Can this frosting be frozen for later use?
Freezing is not recommended as it can alter the texture and consistency of the frosting.
What kind of cakes does this frosting pair well with?
This caramel frosting pairs wonderfully with a variety of cakes, especially chocolate, vanilla, or spice cakes.
Is this frosting suitable for piping?
Yes, if the consistency is right. It should hold its shape well for piping decorations.
Can I add flavors or colorings to this frosting?
Absolutely! Feel free to experiment with different extracts, spices, or food colorings to customize the frosting to your liking.
Thanks so much for the Carmel frosting recipe…Also thanks for the other recipes they seem really great