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Caramel Frosting I

Caramel Frosting I

  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
MaryKaye

MaryKaye

I have had this recipe for over 30 years. Cream may be substituted for the milk for added richness.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
  2. Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.
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Reviews

SISSI808
131

SISSI808

2/18/2003

A really great frosting. I used half and half and it was excellent. I had to keep adding half and half to make it spreadable, but since it was so delicious, I didn't mind. :&)

MelanieDC
116

MelanieDC

11/5/2003

I recently had a request from my boyfriend's step father to make him the kind of devil's food cake with caramel frosting his grandma used to make. I had absolutely NO IDEA where to start. I found a dfc recipe in Bon Appetit, and used this frosting. I doubled the recipe for a double layer cake. RAVE reviews. Thanks so much! I made one modification, however. It didn't taste "caramelly" enough to me initially - just sugary from all of the powdered sugar. So I tripled the butter/brown sugar/milk portion of the recipe. Turned out fabulous. True to everyone's word it stiffens up very quickly. But nothing a few seconds in the micro didn't fix.

MSCAROL47
115

MSCAROL47

8/11/2003

This is an excellent frosting recipe. I like a frosting this is a little creamier, so I added appx. 3 tbsps. of marshmallow creme after all the ingredients were combined. To use the frosting on a bundt cake, I added a little more cream to make it of a consistency that it could be poured on the cake.

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