This Caramel Frosting Recipe is a luscious, velvety dream that will elevate any dessert to pure indulgence. With its rich, buttery flavor and deep caramel notes, it’s the perfect balance of sweet and decadent. The smooth, creamy texture spreads effortlessly, creating a glossy finish that’s as beautiful as it is delicious. Ready in just over 2 hours, including chilling time, it’s surprisingly simple to make yet tastes like a professional masterpiece.
Each spoonful offers a heavenly blend of silky richness and a hint of toasty warmth, making it ideal for cakes, cupcakes, or even as a dip for fruit. The recipe yields four generous cups, ensuring there’s plenty to share—or keep all to yourself. Its irresistible aroma and melt-in-your-mouth consistency will have everyone asking for seconds. Perfect for special occasions or everyday treats, this frosting is a guaranteed crowd-pleaser.
Ingredients for Caramel Frosting
- For Caramel Sauce:
- ½ cup (100 g) light brown sugar, firmly packed
- ½ cup (100 g) dark brown sugar, firmly packed (may substitute an additional ½ cup light brown sugar if needed)
- ½ cup (113 g) unsalted butter, cut into 8 pieces
- ¼ cup heavy cream
- ¼ cup whole milk
- 2 Tablespoons light corn syrup
- ¼ teaspoon salt
- For Frosting:
- ¾ cup (170 g) unsalted butter, softened
- 4 cups (500 g) powdered sugar
- 1 teaspoon vanilla extract
- Fine sea salt, for sprinkling (optional)
Step-by-Step Instructions
- Make the Caramel Sauce: In a medium-sized saucepan over medium-low heat, combine the light brown sugar, dark brown sugar, unsalted butter, heavy cream, whole milk, corn syrup, and salt. Cook, stirring frequently, until the butter is melted and the sugar has dissolved.
- Boil the Mixture: Increase the heat to medium and bring the mixture to a full boil, stirring constantly. Once boiling, set a timer for 4 minutes and stir occasionally (or use a candy thermometer and cook until the caramel reaches 230°F/110°C).
- Cool the Caramel: Remove the saucepan from the heat and pour the caramel into a large heatproof bowl. Allow it to cool completely before proceeding.
- Prepare the Frosting Base: In a large mixing bowl, beat the softened butter with an electric mixer until smooth and creamy.
- Add Powdered Sugar: With the mixer on low speed, gradually add about half of the powdered sugar until combined. Drizzle in the cooled caramel and stir until fully incorporated.
- Adjust Consistency: Gradually add the remaining powdered sugar as needed until the frosting reaches your desired consistency (you may not need all 4 cups).
- Finish the Frosting: Stir in the vanilla extract until fully combined.
- Decorate: Spread or pipe the frosting over your cake or cupcakes. Sprinkle with fine sea salt, if desired, for a finishing touch.
Perfect Pairings: Serving Suggestions
This caramel frosting is a dream on vanilla or chocolate cupcakes, but don’t stop there! Try it on spice cake for a cozy fall treat or drizzle it over banana bread for a decadent twist. For a show-stopping dessert, layer it between chocolate cake and top with a sprinkle of fine sea salt for that perfect sweet-and-salty balance.
Storage Tips: Keep It Fresh
Store leftover frosting in an airtight container in the fridge for up to 1 week. Before using, let it come to room temperature and give it a quick whip with your mixer to restore its creamy texture. You can also freeze it for up to 3 months—just thaw in the fridge overnight and re-whip before spreading.
Time-Saving Hacks
Short on time? Make the caramel sauce ahead of time and store it in the fridge for up to 3 days. When you’re ready to frost, simply let it come to room temperature and proceed with the recipe. If you’re in a rush, skip the chilling step and let the caramel cool on the counter for 30 minutes—it’ll still work beautifully!
Recipe Variations to Try
For a darker, richer caramel, swap the light brown sugar for all dark brown sugar. If you’re dairy-free, use coconut oil instead of butter and coconut cream in place of heavy cream. Feeling adventurous? Add a splash of bourbon or rum to the caramel sauce for a boozy twist!
Essential Equipment Tips
A candy thermometer is your best friend for this recipe—it ensures the caramel reaches the perfect temperature without overcooking. If you don’t have one, watch for the mixture to thicken slightly and turn a deep amber color. A stand mixer or hand mixer will make whipping the frosting a breeze, but a sturdy whisk and some elbow grease will work too!
Caramel Frosting Recipe
Ingredients
For Caramel Sauce
- ½ cup light brown sugar firmly packed
- ½ cup dark brown sugar firmly packed may substitute an additional ½ cup light brown sugar if needed
- ½ cup unsalted butter cut into 8 pieces
- ¼ cup heavy cream
- ¼ cup whole milk
- 2 Tablespoons light corn syrup
- ¼ teaspoon salt
For Frosting
- ¾ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Fine sea salt for sprinkling
Instructions
- Combine brown sugars, butter, cream, milk, corn syrup, and salt in a medium-sized saucepan over medium-low heat. Cook, stirring frequently, until the butter is melted and sugar has dissolved.
- Increase heat to medium and bring mixture to a full boil, stirring constantly.
- Once mixture reaches a full boil, set a timer for 4 minutes and stir occasionally while caramel cooks (or use a candy thermometer and cook until caramel sauce reaches 230F/110C).
- Remove from heat and pour into a large heatproof bowl. Allow caramel to cool completely before proceeding.
- Place softened butter in a large mixing bowl and use an electric mixer to beat until smooth and creamy.
- With mixer on low-speed, gradually add about half of the powdered sugar until combined. Drizzle in caramel and stir until completely incorporated, then gradually add remaining powdered sugar as needed until frosting reaches desired consistency (you may not need all 4 cups).
- Stir in vanilla extract.
- Spread or pipe over cake or cupcakes, sprinkle with fine sea salt if desired.