White Caramel Frosting

August 16, 2013
white caramel frosting

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 frostingWhite Caramel Frosting

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


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


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.

white caramel frosting


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  • 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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