Caramel Frosting I

Caramel Frosting I

"I have had this recipe for over 30 years. Cream may be substituted for the milk for added richness."
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15 m servings 93 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 18 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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  • Prep

  • Cook

  • Ready In

  1. In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
  2. Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.


Read all reviews 194
  1. 230 Ratings

Most helpful positive review

A really great frosting. I used half and half and it was excellent. I had to keep adding half and half to make it spreadable, but since it was so delicious, I didn't mind. :&)

Most helpful critical review

Not enough liquid added 2 tablespoons more milk (I used evaporated milk) for added richness, found the texture to be grainy and not nearly enough to frost a cake, would have to triple this to ha...

Most helpful
Most positive
Least positive

A really great frosting. I used half and half and it was excellent. I had to keep adding half and half to make it spreadable, but since it was so delicious, I didn't mind. :&)

I recently had a request from my boyfriend's step father to make him the kind of devil's food cake with caramel frosting his grandma used to make. I had absolutely NO IDEA where to start. I fo...

This is an excellent frosting recipe. I like a frosting this is a little creamier, so I added appx. 3 tbsps. of marshmallow creme after all the ingredients were combined. To use the frosting on...

I can't say how this would be as a frosting for a layer or sheet cake, because I didn't use it that way. What I can say, however, is if you use about half the powdered sugar called for, and a li...

This was so easy to make! I used it as a filling in a layer cake. When mixing in the powdered sugar, I put it on the burner that was still hot when it seemed like it would stiffen up before I ha...

I have made this several time for my Great Aunt and she has given it her 2 thumbs up and even wanted to use my thumbs for a 4 thumbs up. Grant you I made the same mistake as other when I first...

Excellent! Very easy to make and it tastes sooooo good. I wanted to make a pourable frosting so I only added the first 1/2 cup of powdered sugar. I also had to add some extra milk because after ...

I was never a huge fan of Carmel cake until I tried this recipe. The cooling of the cake and the making of the frosting must be timed perfectly. ***YOU HAVE TO BE REALLY QUICK SPREADING THIS I...

fabulous, fabulous! This is an absolutely perfect recipe to frost a bundt cake. It makes enough frosting to liberally glaze but without all the leftover. Followed the recipe except used evapo...

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