Caramel Frosting
- Anthology of Crumbs
- Oct 6
- 1 min read
1
Searing the Beef
Use cooled caramel so the frosting remains stable.
Either store bought caramel or your Salted Caramel recipe works beautifully.
Store in the refrigerator for up to 5 days in an airtight container. Bring to room temperature and rewhip before using.
Suitable for piping or spreading on cakes and cupcakes.
Notes
1
Beat the butter on medium speed until creamy and pale, about 1 minute.
2
With the mixer on low, gradually add the icing sugar, blending after each addition.
3
Scrape down the sides of the bowl. Add vanilla, caramel, and milk or cream, then mix until smooth.
4
Increase to medium high and whip for 2 to 3 minutes until light, fluffy, and easily spreadable. Adjust consistency as needed.
Instructions
2 cups (450 g) unsalted butter
room temperature
2 teaspoons pure vanilla extract
4 ½ cups (560 g) icing sugar
sifted
2 tablespoons (30 ml) whole milk or cream
as needed
¼ cup (60 ml) caramel sauce
cooled (store bought or salted caramel recipe)
Caramel Frosting
Anthology of Crumbs
A soft and creamy caramel frosting made for spreading, swirling, and finishing any dessert with smooth sweetness. Perfect for layer cakes, cupcakes, or cookies.
Servings :
Enough for one 9 inch cake or 24 cupcakes
Calories:
Prep Time
10 min
Cooking Time
0
Rest Time
2 min
Total Time
12 min
Comments