Caramel Frosting IV

Caramel Frosting IV

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"This recipe turns butter, brown sugar, salt, milk, and confectioners' sugar into a good and creamy caramel frosting."

Ingredients {{adjustedServings}} servings 263 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Melt butter in a saucepan, stir in the brown sugar and the salt. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and add the milk, stirring all the while.
  2. Return to heat and bring to a boil again. Remove from heat and allow to cool until lukewarm (approximately 20 to 25 minutes). Stir in the confectioners' sugar and beat until smooth and cool enough to spread. You might need to add a few drops of milk if frosting gets too stiff.
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Reviews 150

  1. 172 Ratings


Submitter calls this "A good creamy caramel frosting." That's an understatement. This is a beauty. I knew it would be before I even added the powdered sugar and thought to myself that I'd like to pour some of that caramel sauce over ice cream or a piece of apple pie or apple cake. But I needed it for my "Spice Cupcakes," so I restrained myself. Submitter said you may need to add more milk - in my case, since I piped rather than spread the frosting, I had to add a tad more powdered sugar. It's easy enough to adjust one way or the other to suit your needs. This is a smooth, silky, caramel-y good frosting. Sweet, yes, as frosting is supposed to be, and perfect with the spice cupcakes which were only mildly sweet. It's a gorgeous looking frosting too and made my cupcakes almost look regal. Most important, it TASTES good. Tastes good, looks good - at the risk of being cliche, "it's a keeper."

Ella Fanther

Positively delightful, and a little goes a long way. Very sweet, which can be your friend or your enemy depending on how you want to use this. I've found that if you boil it a little longer than two minutes after you get the brown sugar in, you get a much stronger caramel flavor. The longer you boil, the stronger the flavor is.


Perfect. Exactly what my mom used to make...and easy! I use this to top the "Daddy's Dang Banana Cake" on this site and it is SOOO good.