caramel icing for cake recipe

Written ByJenny Smyth Posted on
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The Best caramel icing for cake recipe

I am so excited to share with you my favorite caramel icing recipe for cake. This sweet and sticky icing is a game-changer for any cake lover.

It’s easy to make, requires just a few ingredients, and is perfect for special occasions or everyday treats. My family and I just can’t get enough of it!

We love it on vanilla cakes, but it’s also amazing on chocolate cakes or even as a frosting for cupcakes. The best part?

It’s made with real butter, heavy cream, and brown sugar, making it a deliciously decadent treat that’s still relatively healthy compared to other frostings out there. Plus, the process of making it is so therapeutic – melting the butter and sugar together, then whisking in the cream until it’s smooth and creamy…

it’s almost meditative! And the smell of caramelizing sugar wafting through the kitchen is just heavenly.

I could go on and on about how much I adore this recipe, but I’ll stop here and let you try it out for yourself.

Caramel Icing for Cake

4.8 from 1272 votes

This rich and creamy caramel icing is made from scratch with butter, brown sugar, and cream. It sets to a smooth, spreadable consistency that complements any cake.

Prep Time5 mins
Cook Time10 mins
Resting Time0 mins
Total Time15 mins
Servings: 12Cuisine: InternationalCalories: 120 kcal per serving

🥘Ingredients

For the Icing

1/2 cup unsalted butter
1 cup packed light brown sugar
1/3 cup heavy cream
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
1/4 teaspoon salt

👨‍🍳Directions

1Melt the butter in a medium saucepan over medium heat, about 2 minutes, until fully melted and bubbling.
2Stir in the brown sugar and heavy cream, then bring the mixture to a gentle boil, whisking constantly for 1 minute until the sugar dissolves and the mixture is smooth.
3Remove the saucepan from the heat and let it cool for 5 minutes until it is warm but not hot to the touch.
4Transfer the mixture to a mixing bowl and beat in the powdered sugar, vanilla extract, and salt using a hand mixer on low speed until the icing is thick and creamy, about 2 minutes.
5If the icing is too thin, let it sit for 5 to 10 minutes to thicken to a spreadable consistency.
6If it is too thick, add 1 tablespoon of heavy cream and mix again.
7Spread the icing over a cooled cake immediately, as it sets quickly.

🔧Equipment

Medium saucepan
Whisk
Measuring cups and spoons
Hand mixer or stand mixer
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 6g💛Saturated Fat: 4g❤️Cholesterol: 20mg🧂Sodium: 50mg🌾Total Carbs: 18g🥦Dietary Fiber: 0g🍬Sugars: 17g🥩Protein: 0g

📝Notes

For a deeper caramel flavor, use dark brown sugar. The icing will firm up as it cools, so work quickly when spreading. Store leftover icing in an airtight container at room temperature for up to 3 days.

Watch Video Of How Caramel Icing for Cake Works

This caramel icing recipe is always a good idea for any occasion – whether you’re celebrating a birthday, hosting a dinner party, or just need a sweet treat after dinner. The best part?

It’s ridiculously easy to make and requires only a few ingredients that are probably already in your pantry. Plus, it makes enough for multiple servings (or multiple cakes), so you can enjoy it all week long without feeling guilty about consuming too much sugar.

Trust me when I say this recipe has become a staple in our household – we love having leftovers to snack on throughout the week.

❓ Frequently Asked Questions About Caramel Icing for Cake

Q: What type of sugar should I use for this recipe?

I recommend using granulated white sugar for this recipe, as it will give your icing a smooth and creamy texture. You can also use brown sugar for a slightly different flavor profile.

Q: Can I use this icing on gluten-free cakes?

This icing is perfect for gluten-free cakes as it doesn’t contain any gluten-containing ingredients.

Q: How do I store leftover icing?

You can store leftover icing in an airtight container in the fridge for up to 3 days. Simply let it come to room temperature before using again.

Q: Can I make this icing ahead of time?

Yes, you can make this icing ahead of time by preparing the butter and sugar mixture up to 24 hours in advance. Store it in an airtight container in the fridge until ready to use.

Q: What if I don’t have heavy cream?

You can substitute heavy cream with half-and-half or whole milk if you don’t have either on hand.

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