Caramel Frosting II

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"This may take some practice. You must work quickly."
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servings 309 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

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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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  1. Combine milk, butter, vanilla, and flour; set aside.
  2. Melt sugar in a 10 inch skillet. This takes 15 to 20 minutes, be careful not to let sugar scorch!
  3. Warm the milk combination and add to melted sugar. Work quickly because the sugar hardens fast. Frost on cooled cake.



I was surprised with the undesirable results of this receipe. This frosting turned out much like molasses. I couldn't possibly frost a cake with this syrup.

I made the mistake of making this even thought there was a poor review. I had the same results--a thin molasses. I do have some experience making caramel icing so I don't think it was me. Usual...

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