Rich, buttery, and silky smooth, this homemade caramel icing is perfect for frosting cakes, cupcakes, brownies, or even cinnamon rolls. It has a deep caramel flavour with just the right amount of sweetness.
Ingredients
- ½ cup (115g) unsalted butter
- 1 cup (200g) brown sugar, packed
- ¼ cup (60ml) evaporated milk or whole milk
- 2½–3 cups (300–360g) icing sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Mixing bowl
- Hand mixer or whisk
- Fine sieve (for the icing sugar)
Step-by-Step Instructions
Step 1: Melt the Butter
Place the butter in a medium saucepan over medium heat. Allow it to melt completely without browning.
Step 2: Make the Caramel Base
Add the brown sugar and milk to the melted butter. Stir continuously until the sugar dissolves and the mixture becomes smooth.
Step 3: Simmer
Bring the mixture to a gentle boil and let it simmer for 2 minutes, stirring frequently to prevent sticking or burning.
Step 4: Cool Slightly
Remove the saucepan from the heat. Stir in the vanilla extract and a pinch of salt. Let the caramel mixture cool for 10–15 minutes, until it is warm rather than hot.
Step 5: Add the Icing Sugar
Gradually sift in the icing sugar, adding about ½ cup at a time. Beat well after each addition until the icing becomes smooth and creamy.
Step 6: Adjust the Consistency
- If the icing is too thick, mix in 1 teaspoon of milk at a time.
- If it is too thin, add a little more sifted icing sugar until you reach the desired consistency.
Step 7: Frost Your Cake
Spread the caramel icing over a completely cooled cake, cupcakes, or cookies. Work fairly quickly, as the icing thickens as it cools.
Tips for Success
- Sifting the icing sugar helps create an extra-smooth frosting.
- Avoid overcooking the caramel mixture, as it can become grainy.
- If the icing begins to set while decorating, stir in a teaspoon of warm milk to soften it.
- For a salted caramel flavour, sprinkle flaky sea salt over the finished icing.
Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator and stir well before using.
Serving Ideas
This caramel icing pairs beautifully with:
- Vanilla cake
- Chocolate cake
- Banana cake
- Apple spice cake
- Pumpkin cake
- Cinnamon rolls
- Brownies
- Cupcakes
First Comment:
✨ This homemade caramel icing is rich, buttery, and incredibly easy to make! Perfect for cakes, cupcakes, brownies, and more. Save this recipe for your next baking day! 🍰🤎
