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READY IN 25 mins

Caramel Icing

Read Reviews (20)

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

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All about Cream

Original recipe makes 2 cups of frosting Change Servings

1/4 cup butter
3/4 cup brown sugar

1/4 cup heavy cream
2 cups confectioners' sugar

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Directions

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.
Beat in the powdered sugar until smooth.

Kitchen-Friendly View

PREP 8 mins
COOK 2 mins
READY IN 25 mins

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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.

—dalkambo

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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.

—Mindy Rogers

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21 Ratings

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 :).

—Medy Cricket Jester

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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...

—kathleen0202

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Sep 22, 2009

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

—KATHLEEN GEX

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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.

—Millie

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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.

—POEM

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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!

—RNSusanne

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Nutrition

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.

Nutritional Information

Caramel Icing

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 163
Calories from Fat: 51

% Daily Value *
Total Fat 5.7g 9 %
Saturated Fat 3.6g 18 %
Cholesterol 17mg 6 %
Sodium 32mg 1 %
Potassium 17mg < 1 %
Total Carbohydrates 29g 9 %
Dietary Fiber 0g 0 %
Protein 0.2g < 1 %
Sugars 28.4g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 2 %
Iron < 1 %
Thiamin < 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.