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Caramel Icing

Silky, buttery caramel icing made without candy thermometers, perfect for cakes, cupcakes, and brownies.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 24 cupcakes
Course: Dessert, Frosting
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 tablespoons unsalted butter
  • 1 cup packed brown sugar
  • 1/4 cup heavy cream or whole milk
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 2 to 3 cups powdered sugar

Equipment

  • Medium saucepan
  • Wooden spoon or silicone spatula
  • Electric mixer or hand mixer
  • Large mixing bowl
  • Measuring cups and spoons
  • Thermometer (optional)
  • Offset spatula

Method
 

  1. Place 6 tablespoons of unsalted butter in a medium saucepan over medium heat and melt for about 2 minutes, stirring occasionally.
  2. Add 1 cup of packed brown sugar to the melted butter and stir constantly for about 3 minutes until bubbly and the sugar dissolves.
  3. Remove the saucepan from heat immediately after the brown sugar dissolves to prevent burning.
  4. Allow the caramel mixture to cool for 2 to 3 minutes until warm but not hot.
  5. Stir in 1/4 cup of heavy cream and 1/4 teaspoon of sea salt, mixing until smooth.
  6. Stir in 1 teaspoon of vanilla extract until fully combined.
  7. Pour the caramel into a large mixing bowl and let cool to room temperature, about 5 minutes.
  8. Using an electric mixer on low speed, gradually beat in 2 to 3 cups of powdered sugar, one cup at a time, until the icing is spreadable, about 2 minutes.

Notes

Store in an airtight container for up to one week in the refrigerator. Bring to room temperature and stir gently before using.