Reviewed: Jun. 19, 2008

This recipe was great. I used it as frosting on a yellow cake. It was sweet but not too sweet. It is very important that the mixture is allowed to cool completely. Took the first reviewers advice and used about 2 tablespoons of heavy whipping cream to mix after refrigeration. Great color, great taste!!

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aprilmelissa1979

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Reviewed: May 4, 2008

I lOVED this recipe!!! I didn't have time for it to get cold enough so I added a little powdered sugar to thicken it a bit and it turned out great! I will definitely be making this again soon :)

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melzeymel

Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

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Reviewed: Apr. 30, 2008

The recipe worked great, I tossed in the butter and let it set till cool, then beat it with a nylon whisk. After beating for awhile, I put it in the fridge for 1/2 hr to firm a little, then continued beating and frosted my apple spice cake. This is a fantastic caramel frosting!

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Kaye Lynn

Cooking Level: Expert

Home Town: Mallard, Iowa, USA

Living In: Emmetsburg, Iowa, USA

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Reviewed: Apr. 27, 2008

Wow! Okay, to start with I want to mention that I read the recipe carefully and I read all of the reviews before attempting this. I followed the recipe to a T. I took my pot off the heat - way off the heat - and put the butter in. I didn't stir it. Boy, it is difficult to resist the urge. I know some of the reviews mentioned to put it in the fridge to cool but I had plenty of time and thought I'd just let it cool on my countertop. It cooled completely but I had a sort of glaze rather than frosting when I stirred it. So (remembering the reviews) I put it in the fridge. An hour later I had great-tasting caramel but it was too stiff to work with (unless you want caramel candy). So I decided to let it warm (!) up a little and come back to it. A little while later I tackled it with my hand mixer and the motor started smoking. :) So I let it sit (with a spoon sticking straight up in the middle) a little longer. I came back about 30 minutes later and the spoon was still standing straight up so I poured in a little heavy cream and it loosened it up and I mixed it with my hand mixer. It went from heavenly to sinful. It tastes so good. It looks really good on the cake.

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BOUDLEAUX

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2008

Delicious! My whole family LOVED it on Clara's White German Chocolate Cake recipe. Refrigerate the cake covered with this frosting... to keep the frosting the perfect consistency. Perfect caramel topping!

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LadyTimberWolf

Cooking Level: Intermediate

Living In: Fredericksburg, Virginia, USA

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Reviewed: Dec. 29, 2007

I was a bit unsure about this recipe. It sounded a little weird, but I have never had a better caramel frosting. My friend couldn't stop eating it before I even got it on my "Snickers" cupcakes. I can't wait to make it again.

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drunkenolive

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Reviewed: Dec. 24, 2007

OMG! I have tried so many caramel frosting recipes and they never worked. This one is the best ever! The key to getting the right consistency is to let it sit for at least 1 1/2 in the refridgerator, without stirring, after you add the butter. *UPDATE*- If you dont need the frosting right away, make it a night, put a lid on the pot and let it sit over night. When you get up in the morning, the frosting has the perfect consistency. I use my hand held mixer to whip the frosting right up.

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buchana5

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 9, 2007

Too yummy!!! I made this for a gluten-free chocolate cake (Bob’s Red Mill mix) for the end to an Easter feast and it ended up being a warm day. After a day of the oven and stove on, the kitchen was crazy warm. I let this cool for quite awhile but it wasn’t firming up. An hour or two in the fridge did the trick and the sauce-like consistency it had had before, whipped up into a lovely frosting. This was my first attempt at a cooked frosting and it was perfect with the chocolate cake. I think I’ll try the pecans next time, at least on top of the cake. Definitely a keeper.

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Mad Scientist

Cooking Level: Expert

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Reviewed: Mar. 31, 2007

Absolutely Excellent! The consistency is creamy and the flavour is wonderful. I was a little hesitant not to stir it after I added the butter, but I resisted the temptation and just let the mixture cool in a cold bath for about 30 minutes, and then in the fridge for another 30 minutes. I whipped it on its own, and then I added 3 tbs of whipping cream (set aside from the 1/2 cup) and about 2-3 tbs of icing sugar, alternatively with the cream (as suggested by another reviewer). It's a keeper!!!

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JoeyAngel

Cooking Level: Expert

Home Town: Lublin, Lublin, Poland

Living In: Scarborough, Ontario, Canada

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Reviewed: Dec. 24, 2006

i never made real frosting before - I couldn't believe this actually worked. I let the mixture cool in the fridge for about an hour. it actually got hard, but i was able to whip it up with a hand mixer with no problem. i did change the recipe a bit: i used non-dairy whipping cream and only about 1.5 cups of brown sugar (coudln't get myself to use a pound!). probably would've been more caramely if i used all of the sugar, but it was still very good.

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SuperRebbetzin

Cooking Level: Expert

Home Town: Fair Lawn, New Jersey, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 1, 2006

I have made this frosting several times, and it is very good. However, there is a secret to making this frosting creamy, light, and fluffy. I experimented, just a little bit and it came out PERFECT. First, set aside 2-3 tbs. heavy whipping cream for later. Next, make sure you let the mixture cool COMPLETELY (refrigerate as others suggested) DO NOT STIR. After about 1-1 1/2 hrs in the refrigerator the mixture should be ready. It will look like a thick, gooey, paste. Remove from fridge, and mix with mixer. Add the 2-3 tbs reserved heavy whipping cream alternately with powdered sugar until desired consistency. MMmmm GOOD!!! (as a suggestion if the frosting is to sweet for your taste try using a store brand POWDERED SUGAR, and cut down on the brown sugar; really cuts down on sweetness)

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Teresa

Cooking Level: Expert

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Reviewed: Nov. 10, 2006

I read all the reviews before making this icing, but decided to make it anyway. It is tooooo runny--my husband said it was a glaze. I want my caramel icing to set up. This never did and I did cook it a little longer just to be sure it would set up. This was a waste of my time and ingredients. I will not make it again.

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CMHIGGINS

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Reviewed: Aug. 6, 2006

First, I would like to say phenomenal flavor! Second, great flavor! Third, it takes forever for the lighter, fluffier frosting (like a decade) but it is well worth the wait. I did this frosting twice and didn't let it completely cool, so it was more like a glaze. I read other reviews and new that I had to be really patient. All in all great flavor and texture.

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luvbakin

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Reviewed: May 25, 2006

Yummy! I also added powdered sugar simply because I wanted a lighter color/consistency. I just added some & stirred until it was how I wanted it. I think it would be excellent this way with some maple flavoring! I used it to frost the new caramel cake- Duncan Hines I believe.

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MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Apr. 20, 2006

Awesome frosting recipe. Tastes like caramel and the pecans make it different.

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MANDY91576

Cooking Level: Expert

Home Town: Gettysburg, Pennsylvania, USA

Living In: Abbottstown, Pennsylvania, USA

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Reviewed: Apr. 14, 2006

what a wonderful flavour. For those who had problems acheiving the right texture, you really have to be patient with this one and cool it properly. If you don't you end up with a caramel glaze and not the creamy delicious frosting you should have. If you have to, after its cooled on counter top put it in the fridge for approx 15mins or until you see it forming a very light skin on th top then start mixing. 10/10

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ilham778

Cooking Level: Intermediate

Living In: London, Greater London, England, U.K.

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Reviewed: Mar. 16, 2006

My family absolutely loves this frosting!

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Marcie

Cooking Level: Expert

Home Town: Elwood, Indiana, USA

Living In: Anderson, Indiana, USA

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Reviewed: Mar. 3, 2006

It was very sweet.I have found that I have to completly cool it. Only after cooling does it turn from ,dark and runny looking,to a fluffy texture with a light-brown color ; also this tasted like homemade caramel.

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blueberella

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2006

Quite yummy. The mixture has to be very cool to get that creamy consistency. I did throw in about 1/2 cup of confectioners to take the sticky edge off, but really probably could have just electric whipped it for awhile, then stick it in the fridge and that would have been fine. After, is was total frosting consistency and very tasty! Had it on top of the deep dark chocolate cake recipe and was out of this world! Thanks.

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Tracy

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2006

I don't think my frosting ever reached ideal spreading consistency, but I'm giving the recipe 5 stars because the flavor is so esceptional. Yum! And the flavor more than made up for the slightly runny frosting. You really have to wait for it to cool.

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BEAGLEMANS

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