Caramel Frosting - Boiled Brown Sugar Frosting

This Caramel Frosting is ready to spread or drizzle over your favorite cake recipe in just 4 minutes! This caramel frosting recipe is also known as Boiled Brown Sugar Frosting or Penuche.

Caramel Frosting is a fudge frosting recipe that is so good, you will want to just eat it from a spoon! Use as a drizzle over your favorite bundt cake, or spread on your cupcakes, you can't go wrong with this one!

What You Need To Make Caramel Frosting

Brown Sugar

Butter

Half and Half

Confectioners Sugar

I recommend a Candy Thermometer if you don't trust judging the caramel frosting by eye.

Tips For Making A Boiled Frosting Recipe

• Using salted butter eliminates the need to add salt. If you use unsalted butter, I recommend adding ½ teaspoon of salt with the sugar.
• Whole milk can be substituted for half and half.
• If the confectioners sugar is lumpy, I recommend putting it through a sieve before adding it to the frosting.
• Boiled caramel frosting can be tricky. It can harden on you quickly. I recommend pouring or spreading it over your cake when it is hot. The cake can also be hot.
• If the seems to harden too quickly, add a little more half and half as needed.
• If the frosting seems to be too loose, go ahead and 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.

Cakes To Frost With This Recipe

Banana Cake

Chocolate Bundt Cake

Banana Rum Cake

Chocolate Mayonnaise Cake

Other Frosting Recipes To Try

Cream Cheese Frosting

Bailey's Irish Cream Frosting

Chocolate Buttercream Frosting

Orange Moscato Frosting

Peanut Butter Oreo Frosting

Lime Buttercream Frosting

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Caramel Frosting

Shelby Law Ruttan

A delicious brown sugar boiled frosting recipe that is great spread or drizzled on your favorite cake.

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Prep Time 3 mins

Cook Time 1 min

Total Time 4 mins

Course Dessert

Cuisine American

Servings 12

Calories 140 kcal

Ingredients

  

1x2x3x

• 3 tablespoons butter
• 6 tablespoons half and half
• 1 cup dark brown sugar
• 1 ½ cup confectioners sugar

Instructions

 

• Melt the butter In a heavy bottomed saucepan over medium heat.
• Add the brown sugar and half and half and bring the mixture to a boil.
• Cook at the boiling point for 1 minute, or until candy thermometer reaches the soft ball stage (234 degrees). Remove from the heat and stir in vanilla and confectioners sugar.
• If frosting is too loose, add more confectioner's sugar. If it hardens too quickly, you can add more half and half.
• Pour quickly over bundt cake. Store in an airtight container.

Notes

Tips For Making A Boiled Frosting Recipe

• Using salted butter eliminates the need to add salt. If you use unsalted butter, I recommend adding ½ teaspoon of salt with the sugar.
• Whole milk can be substituted for half and half.
• If the confectioners sugar is lumpy, I recommend putting it through a sieve before adding it to the frosting.
• Boiled caramel frosting can be tricky. It can harden on you quickly. I recommend pouring or spreading it over your cake when it is hot. The cake can also be hot.
• If the seems to harden too quickly, add a little more half and half as needed.
• If the frosting seems to be too loose, go ahead and add a little more powdered sugar as needed.

Nutrition

Calories: 140kcalCarbohydrates: 33gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 3mgSodium: 12mgPotassium: 39mgSugar: 33gVitamin A: 33IUCalcium: 27mgIron: 1mg

Keyword Boiled Brown Sugar Frosting, Brown Sugar Frosting, Caramel Frosting

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