Skip to main content

Easy Caramel Frosting

My darling sister-in-law had a birthday last weekend, and my cute little brother asked me if we could make a cake to surprise her with. I couldn't wait to get started on that thing! I love making cakes! No, really I do.

We decided to go with a rosette cake like this one, but using my cocoa buttercream frosting for the swirls, and white pearls instead of ivory. It looked so elegant, and I smelled like heaven (that frosting is such a blessed thing, I tell you). And on the inside, we did 4 triple chocolate layers, and between each layer we used this caramel frosting. Another blessed thing, that frosting is.

I wished I would have taken a picture of the dang thing! Oh well, I think the smile on my brother's face as he was about to head into his apartment (where she was) with the cake-in-hand was worth a thousand pictures. It was adorable.

Well... apparently this batch of caramel frosting goes a long way, so with the extras, I made a few little cupcakes. With this recipe, you can easily add in a little of sea salt if you like things salty, or you could just use my salted caramel frosting altogether. Both should do well.

Easy Caramel Frosting

1 stick of butter
1 C brown sugar
1/4 t salt
6 T milk
3-5 C sifted powdered sugar (depending on how thick consistency you want)

1. In a saucepan, melt the butter, then stir in brown sugar and salt.
2. Bring to a boil for about 2 minutes (careful not to burn), stir occasionally. Remove from heat and add milk. Stir with a whisk until fully combined. 
3. Return to heat and slowly bring to a boil again. Remove from heat. Bring to room temperature (either by letting it sit out forever, or sticking in the freezer for 5 minutes like I did.)
4. In the bowl of your stand mixer fitted with paddle attachment, add caramel mixture, and slowly add in powdered sugar about a 1/2 cup at a time. If frosting is looking too stiff, stop adding powdered sugar and maybe add in a little milk. If frosting is looking too thin, keep adding powdered sugar to your desired consistency. 

recipe adapted from:
Still in the running for the Top Food Blog of 2013 - you can vote once per day. Thanks again for all your support! All you do is click the link, and give Baking with Blondie a thumbs up!


  1. I don't know what I'm going to make to put this on yet, but I am making this today!

    1. You could even eat this with just a spoon :)

  2. LOVING your blog!! just found it and have been pinning and peeking around for an hour ;) I sent you an email I would LOVE to have you as a featured recipe contributor on my site! xo

    1. Thanks Brittany! I'll definitely check my email.

  3. Oh, no!!! No picture. It sounds so pretty.

    1. There are 2 pictures above with the said frosting on the cupcakes.

  4. Such an easy and delicious recipe! Works for most any cake!


Post a Comment

Thank you for commenting, I love hearing from you!

Popular posts from this blog

Breaded Pork Chops

Modern Number Cakes

7-Layer Dip Tortilla Pinwheels

Turkey Club Tortilla Pinwheels

Berry Spinach Salad with Strawberry Lime Vinaigrette

Fresh Strawberry Yogurt Cake

Peanut Butter Chocolate Cake

Chocolate Daisy Cake

Cucumber Tea Sandwiches

Peanut Butter Buttercream