Caramel Icing

Caramel Icing

This rich, thick, creamy caramel frosting goes wonderfully on chocolate cake or cupcakes.
  • Prep: 5 min
  • Chill: 20 minutes
  • Cook: 10 min
  • Total: 35 min
  • Yields about 1 1/2 cups
Caramel Icing

Carbohydrate Counts

Carbs-per-gram ratio: 0.7077

Carb calculations Weight Carbs
Brown sugar 384g (384g)
Heavy cream (13g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 384g / 2 cups brown sugar
  • 1 cup heavy cream
  • In a small saucepan, whisk together brown sugar and heavy cream until sugar has completely dissolved.
  • Cover and cook over medium heat until just starting to steam to ensure that sugar has completely dissolved.
  • Uncover and cook without stirring until sauce reaches 238°F to 240°F on an instant read thermometer.
  • 3 tablespoons butter
  • Remove from heat and add butter, stirring to combine.
  • Let rest on the counter until reaches 110°F on an instant read thermometer, about 20 minutes.
  • 1 ½ teaspoons vanilla extract
  • Add vanilla and whisk, beating the icing until it is thick and creamy. If it becomes to thick, thin it with 1 teaspoon of heavy cream.
  • Spread on top of cake or cupcakes.
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