Name: Caramel Frosting
Yield: Makes about 2½ cups (625 mL)
Ingredients: ½ cup (125 mL) whipping cream; 2½ cups (625 mL) icing sugar, sifted; 1 cup (250 mL) unsalted butter, at room temperature; ½ tsp (2 mL) salt; 1 tsp (5 mL) vanilla extract; 2 cups (500 mL) packed dark brown sugar

Preparation info

Makes about
2½ cups

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This caramel frosting is more the consistency of butter fudge—you can sense the sugar at the first bite, but then it melts away into caramel goodness.

Ingredients

1 cup (250 mL) unsalted butter, at room temperature
2 cups (500

Garnish
Gluten-free
Vegetarian

Method

Heat ½ cup (125 mL) of the butter, the brown sugar, and the salt in a heavy-bottomed saucepot over medium heat, stirring occasionally. Bring to a full boil and boil for 4 minutes, just stirring once or twice. Whisk in the cream and boil until it reaches 245°F (118°C) on a candy thermometer. Remove from the heat and cool for 30 minutes, stirring once or twice.
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