Reviewed: Jul. 16, 2012

Wow! I stuck to the exact recipe and it's amazing. My family loves it. We had it on spice cake. Yum!

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Reviewed: Jul. 14, 2012

Had a request from a friend for yellow cake (used David's yellow cake) and caramel frosting. Was deliciously caramel. Definitely for a sweet tooth! I know this is odd, but the recipe paired very well with beer (yuengling)...give it a try!

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PAZLA

Reviewed: Jun. 28, 2012

This has great caramel flavor. It was thick so I added more milk and 1 t. of butter flavoring, but so delicious and it sets up really well. It is hot and I love a frosting that can hold in the heat.

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Meeelisa

Reviewed: Jun. 25, 2012

This frosting came out good but, in my opinion, way too sweet to frost an entire cake with. I used it for just the filling in a dark chocolate layer cake (Black Magic Cake from this site). I sprinkled chopped pecans on the filling, which made it taste like praline filling, and I frosted the cake with French Silk Frosting (also from this site). It tasted like a turtle cake....delicious!

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SUZZANNA

Cooking Level: Intermediate

Reviewed: Jun. 2, 2012

I made this for the first time yesterday, i followed it to the letter, it was very tasty but it was way too stiff i almost had to sculpt it on my cake, i will make it again but i will add way more milk as i'm beating the icing sugar into it, the taste was superb and it was like eating fugde, it went nicely on my never fail chocolate cake recipe!

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Bernadene

Cooking Level: Expert

Reviewed: Apr. 8, 2012

This was just what I was hoping for. It is rich and creamy. I used a little less powdered sugar and added a dab of milk to make it fluffier and creamier. And I sprinkled a little rock sea salt on them for salty caramel frosting on chocolate cupcakes. It was a hit!

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donnamcd40

Reviewed: Apr. 8, 2012

The recipe is amazing. It tasted more like caramel fudge. I used it on a spiced banana cake with toasted coconut as a garnish and it was amazing. Thanks!

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momma_2101

Reviewed: Apr. 8, 2012

WAY too thick. I would not make this without modifications unless you have a really tough cake that will stand up to a super stiff frosting. Taste was really good, I tripled the salt to make "salted caramel" which had a terrific flavor - but my cake couldn't stand up to the thickness of this frosting.

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jenna4

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Gilbert, Arizona, USA

Reviewed: Apr. 6, 2012

This is wayyyyyyy... too sweet! I even paired it with a not-very sweet espresso cupcake and it was still too much. Like a previous reviewer mentioned though, the caramel part would be great over ice cream! Despite the too sweetness of it I think the taste is good and very caramelly. Perhaps if used as a VERY thin layer in the center of a layer cake it might be good, as long as the frosting on the outside is not overly sweet.

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rach924

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Clovis, California, USA

Reviewed: Mar. 18, 2012

Really, really tasty! Great caramel flavor. It's tough to get this the right consistency for decorating though - I'd recommend a different recipe for that. I reserved a little of the caramel before adding the powdered sugar to drizzle on the finished product. Tasted AND looked amazing!

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