Caramel Cream Frosting Recipe - Allrecipes.com

Caramel Cream Frosting

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"This creamy frosting takes some time, but has a truly caramel flavor. Try it!"

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Ingredients Edit and Save

Original recipe makes 1.5 cups Change Servings
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Directions

  1. Place 2 tablespoons sugar in a saucepan. Cook over medium heat until sugar is dissolved and becomes golden brown in color. Set aside.
  2. Combine remaining 1 cup sugar, butter, and cream in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in caramelized sugar, and return to a boil. Cook for 2 minutes, stirring constantly. Remove from heat. Beat until frosting has a good spreading consistency.
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Reviews More Reviews

Most Helpful Positive Review
Sep 09, 2005

This recipe was a little hard to follow and you really shouldn't set melted sugar "aside," as it will solidify inside whatever you put it in. The frosting however tasted awesome, I would just suggest that you melt the sugar while you're making the second mixture, and add it in as soon as the sugar dissolves.

 
Most Helpful Critical Review
Nov 22, 2011

It melted my pans and, it was like sauce. It did not turn out thick. When it melted the pan and we poured it out it turned very hard. So what I had to do was put cream cheese frosing in it. Now that was GREAT!!!! I would not use this again.

 

12 Ratings

Oct 09, 2004

This frosting is incredibly delicious! It really has a TRUE caramel flavor. It was time consuming, and a little tricky to get to the right consistancy, due to my substituting half and half instead of the heavy cream. If you do that, allow for extra boil time to reduce the moisture level. This frosting has the texture of a thick glaze, so bear this in mind when spreading it. It's not going to look like butter cream on your cake. It will, however, be the most delicious stuff you've ever put on a cake!

 
Feb 16, 2008

What's not to like? Butter, cream!! In case anyone else has the same question I did, I found the mixture should be beaten right away not allowed to cool first. This frosting is delicious.

 
Mar 31, 2007

I didnt like the taste too much, but it was alright. As someone else said, dont cook the sugar first because it will harden pretty much instantly and be stuck once it cools.

 
Nov 04, 2010

Flavour is very good and I would make again just for that. One cooking problem: I followed reviewers' suggestions to caramelize the sugar WHILE boiling the sugar/cream/butter. So I poured in the hot liquid caramelized sugar and it hardened into clumps IN the boiling liquid. The frosting turned out fine (I just picked out the lumps).

 
Nov 26, 2011

This is more of a glaze than a frosting. I love drizzling it over the top of the Amazing Apple Cake (recipe on this site). The taste of this reminds me of caramel chews, which is good because I always loved them. However, this doesn't taste very creamy. Also, it was my first time dealing with dissolved sugar. I had such a difficult time getting the spoon unstuck from the bottom of the pan after transferring it to the mixture. Lesson learned, I guess.

 
May 24, 2012

I found this recipe to be so good .I made it just as the recipe stated except I carmelized the first amount of sugar at the same time as I cooked the other mixture .

 

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Nutrition

  • Calories
  • 262 kcal
  • 13%
  • Carbohydrates
  • 28.5 g
  • 9%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 87 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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