Caramel Icing

Whip up a batch of our delectable Caramel Icing, with rich caramel flavor and velvety texture. Perfect for topping cakes, cupcakes, or cookies, this easy-to-make icing adds a touch of sweetness to any dessert. A crowd-pleaser for all occasions!

Prep Time10

Cook Time5

Rest Time1

Total Time1 15

Servings:

Calories: 1046kcal

Ingredients

½ cup salted butter, softened and sliced into pats
1 cup light brown sugar, tightly packed
⅓ cup cold heavy cream
⅛ teaspoon table salt
2 to 2½ cups powdered sugar, sifted
1 to 2 tablespoons heavy cream

Instructions

Add the sliced butter to a 3 to 4-quart saucepan over medium heat. Stir occasionally with a silicone spatula to prevent the butter from burning.
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.)
Switch from the spatula to a whisk. Slowly whisk in the heavy cream.
If you have a candy thermometer, attach the thermometer to the side of the saucepan.
Allow the caramel mixture to come to a low, gentle boil. Let the caramel remain at a low, gentle boil for about 2 minutes or until the caramel reaches 230°F. Whisk 2 to 3 times per minute.
Remove the saucepan from the heat. Whisk in the salt.
Transfer the caramel to a heat-safe medium-sized mixing bowl (2 to 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)
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 ½ cup at a time, scraping down the sides of the bowl after each addition. (Start off with adding 2 cups, adding the remaining ½ cup if the icing is too stiff.) Add 1 to 2 tablespoons of heavy cream if the icing becomes too thick.
Once all the powdered sugar has been added, increase the mixer speed to medium-high. Beat the icing for about 1½ to 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 5 to 10 minutes before using the frosting.)

Notes

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.
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.
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.

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