Recipe by Glenda
"This recipe turns butter, brown sugar, salt, milk, and confectioners' sugar into a good and creamy caramel frosting."
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packed brown sugar
sifted confectioners' sugar
Submitter calls this "A good creamy caramel frosting." That's an understatement. This is a beauty. I knew it would be before I even added the powdered sugar and thought to myself that I'd like to pour some of that caramel sauce over ice cream or a piece of apple pie or apple cake. But I needed it for my "Spice Cupcakes," so I restrained myself. Submitter said you may need to add more milk - in my case, since I piped rather than spread the frosting, I had to add a tad more powdered sugar. It's easy enough to adjust one way or the other to suit your needs. This is a smooth, silky, caramel-y good frosting. Sweet, yes, as frosting is supposed to be, and perfect with the spice cupcakes which were only mildly sweet. It's a gorgeous looking frosting too and made my cupcakes almost look regal. Most important, it TASTES good. Tastes good, looks good - at the risk of being cliche, "it's a keeper."
Much too sweet
Positively delightful, and a little goes a long way. Very sweet, which can be your friend or your enemy depending on how you want to use this.
I've found that if you boil it a little longer than two minutes after you get the brown sugar in, you get a much stronger caramel flavor. The longer you boil, the stronger the flavor is.
Perfect. Exactly what my mom used to make...and easy! I use this to top the "Daddy's Dang Banana Cake" on this site and it is SOOO good.
This frosting is awesome! It was very easy to make. The only thing I did different was added about 1/2 c. more confectioner sugar to make it a little thicker. The taste was great. I will definitely use this recipe again.
THis is very similar to a recipe I use. I want to add that using dark brown sugar instead of light brown makes a much tastier frosting. This is wonderful on yellow cake.
This is an absolutely delicious caramel frosting! I used it to frost a homemade caramel cake, and it was wonderful. I was in a hurry, so I cooled the butter/brown sugar/milk mixture by placing the bowl into another bowl full of ice water. This cooled the mixture down in less than 10 minutes, and the frosting turned out great! Thanks for sharing, this is definitely a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Caramel Frosting IV
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 71
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