Caramel Frosting / Icing for Cupcakes – a delicious recipe with unsalted butter, brown sugar, brown sugar, milk, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the butter and brown sugars in a heavy medium-size saucepan over medium heat.
2
Cook, stirring, until the mixture comes to a boil, about 2 minutes.
3
Add the milk, stir, and let the mixture return to a boil, then remove the pan from the heat.
4
Add about 1 1/4 cups of the confectioners sugar and the vanilla.
5
(I prefer to beat in 1/4 cup increments.)
6
Beat with a strong wooden spoon or whisk until the frosting is smooth.
7
Add 1/2 to 3/4 cup confectioners sugar, but not so much so that it thickens and hardens.
8
Spoon a heaping tablespoon of frosting on top of each cupcake and spread it out with a short metal spatula or spoon, taking care to cover the top completely.
9
The cupcakes are then ready to serve, this batch makes enough to frost about 22-24 cupcakes.
810
kcal
Calories
23
g
Fat
155
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 tablespoons unsalted butter, softened, ½ cup packed light brown sugar, ½ cup packed dark brown sugar, ¼ cup 1% low-fat milk, and more.
Yes, Caramel Frosting / Icing for Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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