Caramel Icing Recipe -
Caramel Icing   Recipe
  • READY IN 25 mins

Caramel Icing

Recipe by  

"Yummy and sweet, this is perfect for nut or dark chocolate cakes."

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Ingredients Edit and Save

Original recipe makes 2 cups of frosting Change Servings
  • PREP

    8 mins
  • COOK

    2 mins

    25 mins


  1. Place the butter and brown sugar in a heavy saucepan over low-medium heat; cook and stir until the sugar dissolves and the mixture boils. Stir in the cream, return to a boil, and boil for 1 minute. Remove from the heat and cool.
  2. Beat in the powdered sugar until smooth.
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Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2011

This is a delicious caramel icing recipe. I used skim milk in place of heavy cream, and it didn't seem to make any difference. I also added 2 t vanilla after it cooled a little to give it a rich caramel flavor. Make sure you cool the sauce before beating in the sugar, and like others have said, make this when you're ready to use it. If it gets too thick, just beat it until it's usable. The end result is a thick, wonderful icing that I used on a chocolate cake.

Most Helpful Critical Review
Mar 15, 2011

This icing is super easy to make and tastes okay but it just doesn't really taste much like caramel. I think next time I'll add vanilla or something. Definitely make it right before you're going to put it on cake. I baked mine in an 8x11 glass dish. When it cooled slightly I poked holes in the cake so the icing would seep down in. I did only use 1 cup of confectioner's sugar and that was plenty.

Sep 11, 2009

Tastes really wonderful, but was much too thick. I thinned it with a little water and it was really good on a pumpkin sheet cake :).

Jan 11, 2010

instead of brown sugar, I have used golden (lighter yellow) sugar. Tip: Start making this only when your baked good is ready to be "iced". I started it too early, and it was almost like modeling clay onto my cake that I had made, but it is good. Went well with the Holiday spice bread...

Sep 22, 2009

This icing has been used every time I have made the Banana Cake X and freezes so well. Kathleen Gex

Oct 29, 2010

Yummmm! I used whole milk instead of cream and it worked fine. I added a little more milk and a little less powdered sugar to thin it out to what I consider 'icing' consistency. The only reason I give it 4 stars is because the powdered sugar clumped a little on me when I added it. Seems like it calls to add it at the wrong time.

Oct 10, 2011

Excellent icing, excellent! I found, though, that two cups of powdered sugar was too much, so I make it with less. The last time I used a cup. I have an applesauce cake in the oven now (by Corwynn Darkholme--which is a delightful cake), and I'm going to try the icing again with only half a cup of powdered sugar.

Jun 20, 2011

The recipe as is was way too thick and lumpy. I added 1/2 cup butter, 1/4 cream and about 1/3 cup cream cheese during the mixing process after the caramel had cooled. I used it to frost a Devil's food cake and it was DELICIOUS!


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  • Calories
  • 163 kcal
  • 8%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 32 mg
  • 1%

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

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