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Caramel Frosting
Recipe Summary
Yield: Makes enough for one 8-inch cake
Ingredients
Ingredient Checklist
12 tablespoons (1 1/2 sticks) unsalted butter
1 package (16 ounces) confectioners’ sugar
1/2 cup heavy cream, plus more if needed
1 tablespoon pure vanilla extract
Pinch of salt
Gallery
Caramel Frosting
Recipe Summary
Yield: Makes enough for one 8-inch cake
Gallery
Caramel Frosting
Caramel Frosting
Caramel Frosting
Recipe Summary
Yield: Makes enough for one 8-inch cake
Recipe Summary
Yield: Makes enough for one 8-inch cake
Yield: Makes enough for one 8-inch cake
Makes enough for one 8-inch cake
Ingredients
Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 package (16 ounces) confectioners’ sugar
- 1/2 cup heavy cream, plus more if needed
- 1 tablespoon pure vanilla extract
- Pinch of salt
Directions
In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind; let cool.
In the bowl of an electric mixer fitted with the paddle attachment, add confectioners’ sugar, vanilla, salt, and butter. With the mixer on low, slowly add cream; beat until smooth. If frosting seems too thick, stir another tablespoon cream into the mixture.
Reviews (10)
Add Rating & Review
108 Ratings
5 star values:
18
4 star values:
13
3 star values:
43
2 star values:
28
1 star values:
6
Load More Reviews
Reviews (10)
Add Rating & Review
108 Ratings
5 star values:
18
4 star values:
13
3 star values:
43
2 star values:
28
1 star values:
6
Add Rating & Review
108 Ratings
5 star values:
18
4 star values:
13
3 star values:
43
2 star values:
28
1 star values:
6
108 Ratings
5 star values:
18
4 star values:
13
3 star values:
43
2 star values:
28
1 star values:
6
108 Ratings
5 star values:
18
4 star values:
13
3 star values:
43
2 star values:
28
1 star values:
6
- 5 star values:
- 18
- 4 star values:
- 13
- 3 star values:
- 43
- 2 star values:
- 28
- 1 star values:
- 6
Martha Stewart Member
Rating: Unrated
09/02/2013
I agree with earlier comment that this is a brown butter frosting, not caramel. That being said, it is very delicious. I think the key is to cook butter to a very deep, nutty brown color and strain out the burnt milk solids. I think if other previous commenter found it soupy they did not let butter resolidify before whipping.
Martha Stewart Member
Rating: Unrated
08/29/2012
I didn't like this frosting at all....until I added 8 oz. of softened cream cheese, a touch more vanilla and some of the actual caramel syrup. Now it's good!
Martha Stewart Member
Rating: Unrated
08/03/2012
The measurement for powered sugar in this has to be wrong. A standard bag of powdered sugar is 32 oz.If you only use the 16oz, it's essentially just whipped butter.I added at least an additional 8 oz of powdered sugar and it seemed much more like a butter cream frosting.
As for the caramel part, mentioned by an above reviewer, I believe you are meant to drizzle the caramel sauce over the frosted cake. You'll need to follow a separate recipe to make that.
Martha Stewart Member
Rating: Unrated
11/06/2011
This frosting was pretty soupy.
Martha Stewart Member
Rating: Unrated
02/12/2008
I have another Martha Stewart caramel frosting recipe that is made with brown sugar, heavy cream and butter (MUST use a candy thermometer too) and it has a nice caramel flavor (same say a little maple). However, it is used on a banana nut cake. Using it on a caramel flavored cake may be too much.
Martha Stewart Member
Rating: Unrated
01/16/2008
Where is the caramel in this frosting? Am I missing something? To me, it is more of a brown butter frosting. Very good, but not caramel tasting. Is it meant to read "frosting for Caramel Cake"? I also wonder the same for the cake recipe. It is wonderful
Martha Stewart Member
Rating: Unrated
12/22/2007
For the one that asked about confectioner's sugar?
It is just another name for powdered sugar or 10X sugar.
Martha Stewart Member
Rating: Unrated
12/21/2007
icing sugar
Martha Stewart Member
Rating: Unrated
12/20/2007
I might sound ignorant, but what is confectioners' sugar? Would appreciate if somebody could enlighten me. Thanlks
Martha Stewart Member
Rating: Unrated
11/16/2007
For those who have made this cake, is the frosting enough for the whole cake? Will it cover the height of both rounds and fill it?
Thanks!
Lydia
Martha Stewart Member
Rating: Unrated
09/02/2013
I agree with earlier comment that this is a brown butter frosting, not caramel. That being said, it is very delicious. I think the key is to cook butter to a very deep, nutty brown color and strain out the burnt milk solids. I think if other previous commenter found it soupy they did not let butter resolidify before whipping.
Rating: Unrated
Rating: Unrated
08/29/2012
I didn't like this frosting at all....until I added 8 oz. of softened cream cheese, a touch more vanilla and some of the actual caramel syrup. Now it's good!
Rating: Unrated
08/03/2012
The measurement for powered sugar in this has to be wrong. A standard bag of powdered sugar is 32 oz.If you only use the 16oz, it's essentially just whipped butter.I added at least an additional 8 oz of powdered sugar and it seemed much more like a butter cream frosting.
As for the caramel part, mentioned by an above reviewer, I believe you are meant to drizzle the caramel sauce over the frosted cake. You'll need to follow a separate recipe to make that.
Rating: Unrated
11/06/2011
This frosting was pretty soupy.
Rating: Unrated
02/12/2008
I have another Martha Stewart caramel frosting recipe that is made with brown sugar, heavy cream and butter (MUST use a candy thermometer too) and it has a nice caramel flavor (same say a little maple). However, it is used on a banana nut cake. Using it on a caramel flavored cake may be too much.
Rating: Unrated
01/16/2008
Where is the caramel in this frosting? Am I missing something? To me, it is more of a brown butter frosting. Very good, but not caramel tasting. Is it meant to read "frosting for Caramel Cake"? I also wonder the same for the cake recipe. It is wonderful
Rating: Unrated
12/22/2007
For the one that asked about confectioner's sugar?
It is just another name for powdered sugar or 10X sugar.
Rating: Unrated
12/21/2007
icing sugar
Rating: Unrated
12/20/2007
I might sound ignorant, but what is confectioners' sugar? Would appreciate if somebody could enlighten me. Thanlks
Rating: Unrated
11/16/2007
For those who have made this cake, is the frosting enough for the whole cake? Will it cover the height of both rounds and fill it?
Thanks!
Lydia
All Reviews for Caramel Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Caramel Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
