Description
This rich and creamy caramel frosting is perfect for cakes, cupcakes, or cookies. Made with simple ingredients, it has a buttery, caramelized flavor that elevates any dessert.
Ingredients
Units
Scale
- 1/2 cup (1 stick / 115 g) unsalted butter
- 1 cup (200 g) packed brown sugar (light or dark)
- 1/4 cup (60 ml) whole milk or heavy cream
- 1 teaspoon vanilla extract
- 2 cups (250 g) powdered sugar, sifted
Instructions
- Melt the butter and sugar:
- In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and cook, stirring constantly, until the mixture begins to bubble.
- Simmer the caramel base:
- Reduce the heat to low and simmer the mixture for 2 minutes, stirring frequently to prevent burning.
- Add the milk:
- Remove the pan from heat and slowly stir in the milk or heavy cream. Mix until smooth, then return to low heat and bring the mixture back to a gentle boil. Remove from heat and let cool slightly.
- Add vanilla:
- Stir in the vanilla extract.
- Incorporate the powdered sugar:
- Transfer the caramel mixture to a mixing bowl. Gradually beat in the sifted powdered sugar using a hand mixer or stand mixer on low speed. Increase the speed to medium and beat until the frosting is smooth and fluffy.
- Adjust consistency if needed:
- If the frosting is too thick, add a teaspoon of milk at a time until the desired consistency is reached. If it’s too thin, add more powdered sugar.
- Frost and enjoy:
- Use immediately to frost cakes, cupcakes, or cookies. The frosting will firm up as it cools.
Notes
- For a deeper caramel flavor, use dark brown sugar.
- Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Reheat gently and whisk before use.