Caramel Icing

Caramel Icing

24 Reviews 1 Pic
  • Prep

    8 m
  • Cook

    2 m
  • Ready In

    25 m
Recipe by  BumbleBee

“Yummy and sweet, this is perfect for nut or dark chocolate cakes.”

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Adjust Servings

Original recipe yields 2 cups of frosting



  1. Place the butter and brown sugar in a heavy saucepan over low-medium heat; cook and stir until the sugar dissolves and the mixture boils. Stir in the cream, return to a boil, and boil for 1 minute. Remove from the heat and cool.
  2. Beat in the powdered sugar until smooth.

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Reviews (24)

Rate This Recipe


This is a delicious caramel icing recipe. I used skim milk in place of heavy cream, and it didn't seem to make any difference. I also added 2 t vanilla after it cooled a little to give it a rich caramel flavor. Make sure you cool the sauce before beating in the sugar, and like others have said, make this when you're ready to use it. If it gets too thick, just beat it until it's usable. The end result is a thick, wonderful icing that I used on a chocolate cake.

Medy Cricket Jester

Medy Cricket Jester

Tastes really wonderful, but was much too thick. I thinned it with a little water and it was really good on a pumpkin sheet cake :).



instead of brown sugar, I have used golden (lighter yellow) sugar. Tip: Start making this only when your baked good is ready to be "iced". I started it too early, and it was almost like modeling clay onto my cake that I had made, but it is good. Went well with the Holiday spice bread...

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Amount Per Serving (12 total)

  • Calories
  • 163 cal
  • 8%
  • Fat
  • 5.7 g
  • 9%
  • Carbs
  • 29 g
  • 9%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 32 mg
  • 1%

Based on a 2,000 calorie diet



previous recipe:

Caramel Frosting VI


next recipe:

Mamie's Blackberry Cake with Caramel Icing