Caramel Frosting
Makes: Makes about 3 cups
  • 1½ cups firmly packed dark brown sugar
  • ¾ cup (1½ sticks) unsalted butter, at room temperature, cut into pieces
  • 9 tablespoons heavy cream
  • 2¾ cups sifted confectioners’ sugar (plus extra as needed)
  • 2 teaspoons vanilla extract
  1. Have your cake layers cooled and ready to frost.
  2. Combine brown sugar, butter and cream in large saucepan and bring to a simmer over medium-high heat. Simmer for 2 minutes, stirring frequently.
  3. Remove from heat and whisk in confectioner’s sugar and vanilla until smooth and spreadable. This will happen very quickly. Use immediately. (Only add more confectioners' sugar if it is very thin). Quickly fill your cake. For top and sides of cake, quickly pour remaining frosting on top of cake all at once, then quickly spread around and down over sides with icing spatula. If it sets up too quickly, dip your icing spatula in hot water and use it to spread frosting.
Recipe by Bakepedia at