Remember that time I made white caramel frosting for those amazing mason jar mini pumpkin cakes?
Well, guess what—now I’ve (finally) got a dark caramel frosting recipe to go with it! This frosting is made in exactly the same way that white caramel frosting is; the only difference is that you are using brown sugar instead of regular, white sugar here. And as for whether to use light or dark brown sugar, either is totally fine. Just know that the darker the sugar you use, the darker your frosting will be.
This frosting is pretty rich, by the way. I honestly just use skim milk in it, and it works great for me (:
DARK CARAMEL FROSTING
Makes enough for 12 cupcakes or for half of a standard double-layer 9″ round cake.
- 1/2 cup butter
- 1 cup light or dark brown sugar
- 1/3 cup milk or half and half or cream
- 1–2 cups powdered sugar
- 1 tsp vanilla
- In a small saucepan, gently bring the butter to a boil.
- 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.
- Remove from heat and stir in the milk or cream.
- Transfer the mixture to a large bowl and let it cool.
- Once the mixture has cooled, beat it with an electric mixer, gradually adding in the powdered sugar.
- Finish by incorporating the vanilla.