Reviewed: Nov. 4, 2009

Very easy and SO delicious!

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Reviewed: Oct. 12, 2009

Delicious! I also used dark brown sugar, with tasty results. I ran out of powdered sugar at 2 1/2 cups. Next time I'll stop at 2 for better shine and spreadability without diluting the flavor. The caramel cooled quickly out on the porch in October, so I was able to make it in about 20 min total. Was fantastic with old Joy of Cooking recipe for banana cake.

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gwhis

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Reviewed: Oct. 4, 2009

this is very good. kids love it

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Rejeana

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Reviewed: Oct. 2, 2009

This is THE tastiest frosting of all time. Anything I frost this with gets rave reviews. My favorite use for this frosting is on pumpkin cookies. When I use it as a frosting for cookies I replace the milk with water and it works just as well and sets up nicely.

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sweetjunkie

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 20, 2009

Made this for my daughter and she is in love.

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Lleta

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Reviewed: Sep. 15, 2009

Very good! I cut back on the sugar by substituting corn starch for some of the powdered sugar.

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Missy

Cooking Level: Expert

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Reviewed: Sep. 14, 2009

Absolutely awesome especially on chopped apple cake during cool weather baking. Will make again and again.

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bet0824

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Reviewed: Sep. 5, 2009

What a fabulous caramel frosting recipe! I didn't find it too sweet, even when paired with butterscotch cupcakes. It had a delicious homemade caramel taste to it, without being overpowering. I had to add a bit of extra sugar and use my electric beater to get the perfect texture and consistency. Just one note, I'm famous for not paying attention to the serving size for the recipes on here and the recipe as is was way too much frosting for my little batch of cupcakes, but would have probably been just right if I was frosting a layer cake. I ended up freezing the leftover frosting for a few days and it defrosted fine (taste and texture-wise) for my next batch of cupcakes.

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JaymiRose

Cooking Level: Beginning

Home Town: Port Orchard, Washington, USA

Living In: Poulsbo, Washington, USA

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Reviewed: Aug. 22, 2009

This is yummy...very rich, so a little goes a long way. I did have to add about another tablespoon of milk to get it to a spreadable consistency. I used this to frost German Apple Cake I on this site.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Aug. 21, 2009

This was a bit thinner than I had hoped for but it tasted great! My husband loves those maple "sparkle" candies and he thought this frosting tasted just like them. If I had sprinkled some chopped toasted pecans on top, it would have been JUST like those candies. I may try that next time!

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JessiGuest

Cooking Level: Intermediate

Home Town: Long Beach, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jul. 29, 2009

OMG! this was so good, reminds me of old fashioned caramel candies. I used 1 C less of the powdered sugar and a pinch more of salt and spread a thin layer on some fresh brownies. ***Awesome***

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Clairissa

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Jul. 15, 2009

Delicious! But it came out closer to a glaze than a frosting.

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Chebrutta

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Reviewed: Jul. 7, 2009

great flavor-a little difficult to spread even after I added extra milk

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 7, 2009

I loooove this caramel frosting. My grandma always has used this recipe and I think of her everytime I make it. This frosting on top a yellow butter cake is a staple at church functions. I usually do 1 1/2 recipes though because I like is really thick. No frosting skimper here! ha

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Rebekah

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Reviewed: Jun. 21, 2009

Delicious, easy and great consistency. Very true caramel flavor and delicious on banana cake. A family and neighborhood favorite.

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Ellyn Oaksmith

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Kirkland, Washington, USA

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Reviewed: Jun. 12, 2009

This frosting is very delicious and delivers what it promises. It is smooth and creamy! I used light cream instead of milk - so it came out super rich too. I am sure it is rich with just the milk. But I actually took a spoon and started eating some of it as is! It is super sweet on it's own, almost like a caramel fudge. I frosted a vanilla/chocolate marble cake with this and it was the perfect combination. Did not overpower the cake and the overall sweetness of the frosting seemed to mellow out a bit with the cake. It's was delightful!

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: May 18, 2009

Best frosting ever!!!, everyone kept talking about how creamy and delish it tasted!

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vaneblu

Cooking Level: Intermediate

Living In: Santo Domingo, Distrito Nacional, Dominican Republic

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Reviewed: May 13, 2009

This was super easy and delicious. I halved the recipe since I was using it to drizzle on an apple bundt cake. (Half of the recipe was more than enough frosting for this purpose.) I used fat-free milk and added about 1 additional Tablespoon of milk to thin it to the desired consistency for drizzling, but otherwise I followed the recipe exactly. I will definitely make this again and maybe try it on something with chocolate in it. Just one more thing, one of my family members said it reminded them of the frosting on a maple bar doughnut. Thanks for a great recipe!

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baker_girl

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Reviewed: May 8, 2009

This is an absolutely delicious caramel frosting! I used it to frost a homemade caramel cake, and it was wonderful. I was in a hurry, so I cooled the butter/brown sugar/milk mixture by placing the bowl into another bowl full of ice water. This cooled the mixture down in less than 10 minutes, and the frosting turned out great! Thanks for sharing, this is definitely a keeper!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: May 2, 2009

This recipe was good. I made it for a chocolate layer cake box mix when I was extremely snacky. I don't like the way powdered sugar frostings spread, but for what it was, it was good. I didn't wait for the caramel to cool, as the purpose for heating it seemed to be for melting the sugar and not for cooking the caramel, so it really doesn't make a difference. Also, I put all the ingredients in the pan from the beginning and cooked it for about 2 minutes. I added a little bit of salt and vanilla, and also a little extra molasses for better color and flavor. Definitely would make again in a pinch.

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