Rich and creamy with a fudge like texture, this Caramel Frosting made with butter, brown sugar, and cream is a delicious way to top your next batch of cupcakes or cake.
Also known as boiled brown sugar frosting or Penuche, this easy to make frosting is ready to spread or drizzle over your favorite cake or cupcake recipe in just 4 minutes!
Caramel Frosting is a fudge frosting recipe that is so good, you may want to just eat it from a spoon! This candy like icing can be used as a drizzle over your favorite bundt cake or spread over cupcakes, you can't go wrong with this one!
If you like Caramel Fudge Frosting, you will love this family recipe for Brown Sugar Fudge that my Nanny would always make!
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Why You'll Love Caramel Frosting
Easy to make: cooked on the stovetop just like regular fudge, it is ready in just 10 minutes!
Fudge like texture: fudge lovers will love the firm, yet creamy and smooth texture of this frosting on their favorite cake flavors.
What You Need To Make Caramel Frosting
- Brown Sugar (you can use light or dark brown sugar, or a combination of both)
- Butter
- Half and Half
- Confectioners Sugar
Ingredient amounts listed in the recipe card below.
Instructions
- In a large saucepan with a heavy bottom, melt butter over medium heat.
- Add the brown sugar and half and half to the melted butter and bring mixture to a boil.
- Cook at the boiling point for 1 minute, or until candy thermometer reaches the soft ball stage (234 degrees).
- Remove frosting from the heat and stir in vanilla extract and confectioners sugar.
- Pour quickly over baked cake or spoon over top of cupcakes.
Equipment
- Large pot with a heavy bottom (this prevents scorching)
- Candy thermometer
- Wooden spoon
Substitutions
Butter: if using salted butter, eliminate the salt from the recipe.
Milk substitute: whole milk can be substituted for half and half.
Sugar swap: light brown sugar can be used in place of dark brown sugar. The flavor will be a little lighter but will still be delicious.
Top Tips
- For a smooth frosting, sift powdered sugar before adding to the frosting.
- For best results pour frosting over top of cake while frosting is still hot.
- If the frosting seems to harden too quickly, add a little more half and half as needed.
- If the frosting seems to be too loose, add a little more powdered sugar as needed.
- Use a candy thermometer if you are nervous about over cooking the frosting. It should reach a temperature of 234 degrees.
Storage
It is recommended that this frosting is immediately used to frost any cake or cupcakes you plan to use it on. This frosting will harden after sitting and is not appropriate for refrigeration unless on the cake.
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Caramel Frosting
Equipment
- Wooden spoon
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Ingredients
- 3 tablespoons butter
- 6 tablespoons half and half
- 1 cup dark brown sugar
- 1½ cup confectioners sugar , sifted
Instructions
- In a large saucepan with a heavy bottom, melt butter over medium heat.
- Add the brown sugar and half and half to the melted butter and bring mixture to a boil.
- Cook at the boiling point for 1 minute, or until candy thermometer reaches the soft ball stage (234 degrees).
- Remove frosting from the heat and stir in vanilla extract and confectioners sugar.
- Pour quickly over baked cake or spoon over top of cupcakes.
Patsyk says
Shelby... you have such a knack for making things I know I won't be able to resist! Probably a good thing that I don't work with you! lol!