Reviewed: Jul. 27, 2009

Absolutely amazing, the reviews that it would look completely wrong were very very helpful. The best, tasted almost like candy!

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Jen

Reviewed: Jul. 19, 2009

fabulous!

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Jes

Cooking Level: Intermediate

Reviewed: Jul. 12, 2009

The flavor was VERY good, however, I only give it 4 stars because mine did not get as thick as it should have and I ended up adding some powdered sugar to achieve the desired consistency. I used margarine instead of butter so maybe that is why. I will definitely be making this icing again though! Delicious on mini chocolate cupcakes! =)

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Kendra

Cooking Level: Intermediate

Reviewed: Jul. 11, 2009

Has a great rich carmel flavor!

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Melanie

Reviewed: Jun. 14, 2009

I messed this recipe up royally because I didn't think I had the time to wait for it to set up all the way, so I threw it in the mixer prematurely. I ended up having to add at least 4 cups of powdered sugar to make the consistency right. But once all was said and done, it taste good and made a great filling for a chocolate cake. Next time I'll wait.

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KitchenWitch

Cooking Level: Intermediate

Home Town: Estacada, Oregon, USA

Living In: Eagle Creek, Oregon, USA

Reviewed: Apr. 11, 2009

So good! I did as others suggested and put it in the refrigerator for about an hour. I found it was still a little runny so I added some powdered sugar to reach a good spreading consistency (I estimate it was about 1/2 cup total.) It has a great flavor and goes really well with the crazy cake recipe on this site.

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Michele Johnson

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Apr. 6, 2009

I found myself eating this straight out of the bowl. I put it on white cake with coconut and pecans. I also added coconut to the frosting.

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shaybunnie

Reviewed: Mar. 22, 2009

Soo Easy! I let mine cool in the fridge for about an hour and let it sit for about 20 and it was really yummie!

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Kasi

Cooking Level: Intermediate

Living In: Plymouth, Minnesota, USA

Reviewed: Mar. 16, 2009

A friend of mine at work was leaving and since Im the baker in the bunch, she requested chocolate cupcakes with caramel frosting. THIS WAS THE BEST CARMEL FROSTING EVER!!! I also recommend that you let the frosting and the stick of butter sit in the fridge for at least an hour and a half and to add a couple tablespoons of the heavy whipping cream for the beating process! THIS WAS A HIT!! Thank you for the recipe!!

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Grams apprentice

Cooking Level: Intermediate

Home Town: Peekskill, New York, USA

Living In: Albany, New York, USA

Reviewed: Mar. 15, 2009

Great tasting recipe. I followed a tip left in another review and made the frosting the day before then refrigerated it overnight. Because I didn't mix in the butter at the hot stage, I had trouble incorporating it into the mix and had butter lumps; no problem: after a lot of mixing (stand mixer with paddle on high) the lumps whipped out. Shiny, fluffy frosting. However, I didn't use it right away and a couple of hours later (at room temp), when I piped it, the frosting didn't hold it's shape well. Not sure how it would have held up if I'd used it immediately; used this recipe for a decorate-your-own-cupcake party.

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