Instructions
Step 1: Melt Butter and Sugar
- Melt butter in a medium saucepan over medium heat.
- Add brown sugar and stir until smooth.
- Cook, stirring constantly, for 2-3 minutes until bubbly and sugar dissolves.
Step 2: Add Cream and Simmer
- Carefully add heavy cream (or milk) and salt, stirring well.
- Bring to a gentle boil, reduce heat, and simmer 1-2 minutes, stirring constantly.
Step 3: Cool Slightly
- Remove from heat and cool for 5-10 minutes. This helps thicken the caramel.
Step 4: Add Powdered Sugar and Vanilla
- Gradually whisk in powdered sugar until smooth and thick but pourable.
- Stir in vanilla extract.
Step 5: Ice Your Treat!
- Pour immediately over your cake or cupcakes while warm. Spread evenly.
- Let set for 15-20 minutes before serving.
Tips & Notes
- Work quickly – caramel icing sets fast!
- Sift powdered sugar for a smoother icing.
- Adjust consistency: Add more cream for thinner icing, more powdered sugar for thicker.
Variations
- Salted Caramel: Add 1/2 teaspoon sea salt.
- Dairy-Free: Use vegan butter and coconut cream.
- Maple Caramel: Substitute 1 tablespoon brown sugar with maple syrup.
Frequently Asked Questions (FAQs)
Can I make this ahead?
Yes! Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before using.
How do I prevent hardening?
Have all ingredients measured and your cake ready. Pour and spread immediately after making the icing.
Can I use this for cookies?
Absolutely! Drizzle or spread over cooled cookies.
Serving Suggestions
- Classic Yellow Cake
- Bundt Cake
- Brownies
This Old-Fashioned Caramel Icing is a timeless treat! Enjoy!
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