Caramel Icing

Caramel Icing

BumbleBee

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

25 m servings 163 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

Read all reviews 26
  1. 28 Ratings

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Most helpful positive review

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 r...

Most helpful critical review

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 goi...

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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 r...

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 :).

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 model...

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 goi...

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

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 reas...

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 Co...

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 Devi...

I hate changing recipes but desperate to save a chocolate cake I was taking to a special pot luck gatering that had risen way too high and unevenly I searched for a caramel icing recipe and foun...

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