Rich and creamy with a fudge like texture, this Caramel Frosting made with butter, brown sugar, and half and half 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 recipe is so good, you may want to just eat it from a spoon! It's a candy like icing that is ready in under 10 minutes to drizzle over your favorite bundt cake or spread over cupcakes.
Quick Overview:
- Ready in under 10 minutes, start to finish.
- It hardens as it sits, so pour it over your cake right away.
- Enough to frost 1 bundt cake, 1-9x13 pan, or 12 cupcakes.
What You Need To Make Caramel Frosting
- Brown sugar: melts with the half and half to create the frosting. Dark gives a more intense flavor.
- Butter and half and half: both aid in the structure of the frosting and lend flavor.
- Confectioners sugar: sift it before stirring it in so the frosting stays smooth.
How to Make Boiled Brown Sugar Frosting
This comes together in one large pot with a heavy bottom, which keeps the frosting from scorching. Everything melts down into a syrup on the stovetop, and it may take a few minutes for the syrup to start boiling. That adds a few extra minutes to the timie. The full steps are in the recipe card below.
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
- 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
Use this boiled frosting right away by pouring it over the cake you're frosting. It will harden after sitting and isn't appropriate for refrigeration unless it's already on the cake. The frosted cake can be stored in an airtight container at room temperature for up to 4 days.
More Frosting Recipes
If you like making your own frosting, you may want to try my other recipes below:
Bonus! If you like Caramel Fudge Frosting, you will love this family recipe for Brown Sugar Fudge that my Nanny would always make!
If you give this caramel frosting ecipe a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know how you liked it. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Caramel Frosting
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Ingredients
- 3 tablespoons butter
- 6 tablespoons half and half
- 1 cup dark or light brown sugar , use dark for more intense flavor
- 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!