Description
A smooth, buttery caramel frosting with deep caramel flavor—perfect for topping cakes, cupcakes, or brownies!
Ingredients
- 1/2 cup unsalted butter
- 1 cup packed brown sugar (light or dark)
- 1/4 cup whole milk (or heavy cream for extra richness)
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 to 2 1/2 cups powdered sugar (sifted)
Instructions
Make the Caramel Base – In a medium saucepan over medium heat, melt butter. Stir in brown sugar and cook, stirring constantly, for 2 minutes until the sugar dissolves.
Add Milk & Simmer – Slowly whisk in milk (or heavy cream) and bring to a gentle simmer. Cook for 1-2 minutes, stirring frequently. Remove from heat and let cool for 10 minutes.
Whisk in Vanilla & Powdered Sugar – Stir in vanilla extract and salt. Gradually whisk in powdered sugar, ½ cup at a time, until smooth and thick.
Adjust Consistency – If too thick, add 1-2 tbsp milk. If too thin, add a bit more powdered sugar.
Frost Your Desserts – Use immediately while warm for a glaze-like finish, or let cool and spread for a thicker frosting.
Notes
- For a Drizzle Glaze: Use 1 ½ cups powdered sugar and more milk.
- For Piping: Chill slightly before using for a firmer texture.
- Storage: Store in an airtight container at room temp for 1 day or in the fridge for up to 5 days. Rewarm slightly before using.