White Caramel Frosting

August 16, 2013

At long last, here is the caramel frosting recipe I used for the mason jar pumpkin cakes post!

This frosting is a little harder to make than most of my frosting recipes, but I think you all can handle it. In addition to the usual mixer, you’ll also need a stove and a saucepan. Also, you should note in this recipe that you can use either regular sugar or brown sugar, as caramel is really just heated sugar. The frosting I prepared for these photos contains regular sugar, which is why it’s so light. Hence, “white caramel.”

WHITE CARAMEL FROSTING
Makes enough for 12 cupcakes or for half of a standard double-layer 9″ round cake.

Ingredients

  • 1/2 cup butter
  • 1 cup sugar
  • 1/3 cup whole milk or half and half or cream
  • 1–2 cups powdered sugar
  • 1 tsp vanilla


Method

  1. In a small saucepan, gently bring the butter to a boil.
  2. Add the sugar to the butter and keep the mixture to a low simmer. Stir constantly for about 2 minutes, until the sugar is completely dissolved.
  3. Remove from heat and stir in the milk or cream.
  4. Transfer the mixture to a large bowl and let it cool.
  5. Once the mixture has cooled, beat it with an electric mixer, gradually adding in the powdered sugar.
  6. Finish by incorporating the vanilla.

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2 Comments

  • Reply Unknown April 4, 2016 at 9:20 pm

    Can I frost the cake and then keep it overnight in the fridge before serving the next day?

  • Reply Maurine Dashney April 4, 2016 at 9:20 pm

    Yeah, go for it!

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