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.
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.