Caramel Icing

Table of Contents

1. Caramel Icing Ingredients
2. Caramel Frosting Substitutions and Additions
3. How to Make a Caramel Icing
4. Troubleshooting
5. How To Serve
6. When To Serve
7. Storage
8. Why This Recipe For Caramel Buttercream Frosting Is the Best
9. Frequently Asked Questions
10. More Recipes You’ll Love
11. JUMP TO RECIPE

Made with just six simple ingredients, our Caramel Icing recipe begins with freshly made caramel and turns it into a creamy frosting. It’s a homemade masterpiece, but only takes a few minutes to whip together. Let us show you how to make this irresistible icing recipe right at home.

Caramel Icing Ingredients

This caramel buttercream recipe is made with a handful of basic pantry staples, including butter, cream, and confectioners’ sugar. What sets this recipe apart is that it begins by cooking the butter and brown sugar into a sweet, rich caramel sauce.

Caramel Frosting Substitutions and Additions

Caramel Buttercream Icing is a pretty versatile recipe. While we love how it tastes as-is, you can adjust the recipe to accommodate for ingredients you might be out of, or you can add some yummy mix-ins to change the flavor.

BROWN SUGAR: You can use dark brown sugar for a more intense caramel flavor.

HEAVY CREAM: If you prefer a lighter texture, opt for half-and-half or whole milk instead of heavy cream.

SALTED BUTTER: Unsalted butter can be used, just add a pinch more salt for balance. You can also make this recipe with Golden Crisco or your favorite brand of shortening, but the flavor won’t be quite as rich.

FLAVOR EXTRACTS: Add a touch of vanilla or almond extract to add different flavors to the caramel cake frosting. Start with just a few drops, then add more if you think it’s necessary.

NUTS: Chopped nuts like pecans or walnuts make a fantastic addition for added texture and flavor. Just stir them into the mixture with a wooden spoon at the very end.

CHOCOLATE CHIPS: For the chocolate-caramel lovers, you can mix in some chocolate chips to give the frosting extra crunch and a rich, chocolatey flavor. We suggest you use mini semi-sweet chocolate chips.

How to Make a Caramel Icing

Learn how to make caramel frosting with this simple recipe that anyone can master. This old fashioned caramel icing is made using classic techniques and comes out tasting every bit as delicious as you hoped.

Let’s get started with our step-by-step instructions for making this homemade caramel frosting.

PRO TIP: Make sure your butter is softened before making your frosting to ensure it blends well with the other ingredients. Just remove it from the fridge about 1 hour before you begin to give it time to soften up.

STEP ONE: Add the sliced butter to a three to four-quart saucepan over medium heat. Stir occasionally with a silicone spatula to prevent the butter from burning.

STEP TWO: Once the butter is melted, add the brown sugar. Stir the melted butter and brown sugar continuously until the brown sugar melts. This will help ensure the caramel is smooth and not grainy.

PRO TIP: When melting the butter and sugar, keep stirring to ensure they blend smoothly. This prevents the sugar from clumping and results in a silky caramel.

STEP THREE: Switch from the spatula to a whisk. Slowly whisk in the heavy cream. 

STEP FOUR: If you have a candy thermometer, attach the thermometer to the side of the saucepan.

STEP FIVE: Allow the caramel mixture to come to a low, gentle boil. Let the caramel remain at a low, gentle boil for about two minutes or until the caramel reaches 230°F. Whisk two to three times per minute.

STEP SIX: Remove the saucepan from the heat. Whisk in the salt. 

STEP SEVEN: Transfer the caramel to a heat-safe medium-sized mixing bowl (2-3 quarts) or a stand mixer bowl. Allow the caramel to cool to room temperature. It’s very important that the caramel is at room temperature when adding the powdered sugar. If not, the powdered sugar will melt, and you will end up with a runny icing. 

STEP EIGHT: Using either the stand mixer with a wire whip attachment or the heat-safe mixing bowl and a handheld mixer on low speed, add the powdered sugar a half cup at a time, scraping down the sides of the bowl after each addition. Start off with adding two cups, adding the remaining a half cup if the icing is too stiff. Add one to two tablespoons of heavy cream if the icing becomes too thick.

PRO TIP: If your kitchen is warm or humid, it’s a good idea to sift the powdered sugar to remove any clumps. This helps to make sure you end up with a smooth and lump-free frosting.

STEP NINE: Once all the powdered sugar has been added, increase the mixer speed to medium-high. Beat the icing for about 1½-2 minutes or until the icing is light and fluffy. If your kitchen is on the warmer side, you can chill the icing in the refrigerator for about five to ten minutes before using the frosting.

Troubleshooting

The icing has a grainy texture

Solution: Grainy caramel usually results from undissolved sugar crystals. To prevent this, make sure you’re continuously stirring the sugar and butter mixture until it’s completely smooth. You can also add a bit of corn syrup (about one to two tablespoons) to the sugar to help prevent crystallization.

The icing is runny

Solution: If your icing is too thin, it likely means that the caramel was too warm when you added the powdered sugar. To fix this, let the icing cool to room temperature or chill it in the refrigerator for a few minutes to thicken it up. If it’s still too thin, gradually add more sifted powdered sugar until it reaches the desired consistency.

The icing is too thick

Solution: If your icing becomes too thick, you can gently heat it over low heat or in short intervals in the microwave. Add a tablespoon of heavy cream at a time and stir until it reaches the desired consistency.

The caramel is overcooked

Solution: The caramel has come out too dark or has a burnt flavor. Unfortunately, there’s no way to salvage overcooked caramel. It’s best to start over. Pay close attention to the temperature and color of the caramel to avoid overcooking in the future. It should be a deep amber color, not dark brown.

How To Serve

There are plenty of ways to enjoy this creamy icing. Here are just a few ideas:

Serve It On A Cake: Spread caramel frosting for cake generously over your favorite baked treats. Some of our favorite recipes to use this caramel icing with are our vanilla cake and chocolate cupcakes. It’s the absolute perfect topping. It’s especially delicious on fall desserts like gingerbread cupcakes or pumpkin cupcakes, and can replace the frosting in this double layer carrot cake cheesecake.

Our vanilla buttermilk cake and banana cake would be two more great choices as the base for this delectable recipe.

Enjoy It As a Dessert Dip: Serve with fresh fruit, pretzels, or cookies to scoop up the fluffy caramel frosting for a sweet treat.

Use It To Make Sandwich Cookies: Spread a thick layer between your favorite cookies for an extra caramel surprise. Try chocolate chip or brown sugar cookies. 

Spread it Over a Boxed Cake Mix: Short on time? This recipe for caramel frosting takes a basic cake mix to another level! We think it would be particularly yummy on a spice cake, or even a simple yellow cake mix!

If you are looking for more frosting recipes, our mascarpone frosting and lemon cream cheese frosting are both fantastic options.

When To Serve

Family Gatherings: Impress your loved ones with a delicious caramel-frosted cake for a special occasion, such as a birthday or holiday celebration.

Dessert Nights: Host a dessert party and wow the crowd by bringing caramel-frosted gingerbread cupcakes.

Bake Sales: Sell caramel-covered vanilla cupcakes for fundraisers, and we bet you’ll sell out!

Storage

If you are planning to make this icing ahead of time, don’t forget to follow our simple storage guidelines.

MAKE AHEAD: You can prepare the caramel icing in advance and store it in an airtight container in the refrigerator for up to a week. Allow it to come to room temperature before using.

IN THE FRIDGE: Leftover caramel icing can be stored in the fridge for 3-4 days. To use it again, let it sit at room temperature and give it a gentle stir to restore its creamy texture.

IN THE FREEZER: Caramel icing can be frozen for up to three months in an airtight container. Thaw it in the refrigerator overnight and bring it to room temperature before using.

​Keep in mind, you’ll need to allow your frosting to come to room temperature before it can be spread on your desserts. Make sure to set it covered on the counter for about an hour before you 

Why This Recipe For Caramel Buttercream Frosting Is the Best

There are plenty of things to love about this old-fashioned caramel icing. Here are a few:

IRRESISTIBLE SWEETNESS: Its rich caramel flavor is reminiscent of homemade caramel sauce with all the creaminess of homemade frosting. 

VERSATILITY: This old-fashioned recipe is perfect for cakes and cupcakes, and just about any other dessert you can think of! 

SIMPLICITY: This from-scratch recipe uses just a few ingredients and is easy to make!

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