Today I am sharing a recipe that is not my own, but belongs to my favorite blogger, Sam. Her blog is sugarspunrun.com and I would highly recommend checking it out! She is dedicated to providing amazing recipes, and they have never failed on me. Anyways, this caramel frosting is probably one of my favorite frostings I have ever made. I know I say that about every frosting recipe on here, but seriously, this frosting is the best.
Although this frosting is a more difficult and time consuming than others, I promise it is worth it. It is rich, creamy, and fool-proof! If it is too thin, beat it a bit longer, and if it is too thick, add more milk to thin it out. Also if it is too sweet, you can add some salt to cut the sweetness.
What does this frosting go well with?
- Vanilla cake or cupcakes
- Chocolate cake or cupcakes (will be very decadent but will sure be delicious)
- Sugar cookies
Sam, if you are reading this, I want to give you a huge thank you, from the bottom of my heart. Thank you for all the amazing recipes, and I would not have created this blog without you.
1 cup of unsalted butter, cut into cubes
1/2 cup of light brown sugar*
1/2 cup of dark brown sugar
1/3 cup of milk
1/3 cup of heavy whipping cream
2 cups of powdered sugar
1 teaspoon of vanilla extract
3/4 teaspoon of salt
- In a medium saucepan, combine the butter, brown sugars, milk, heavy whipping cream, and salt. Stir over medium heat until the butter has melted and the brown sugar has dissolved.
- Let the mixture boil on medium for five minutes, stirring constantly. DO NOT CRANK UP THE HEAT TO LET IT BOIL FASTER. I would recommend using a rubber spatula to stir, so you can easily scrape down the bottom and sides of the saucepan. You want to make sure the mixture does not burn.
- After the mixture has boiled for five minutes, remove from the heat, and let sit in the pan for about 5 minutes before transfering the mixture to a large heat proof bowl of a stand mixer.
- Once you have transferred the mixture, let it sit for ten minutes before proceeding. Make sure to stir occasionally so it doesn’t develop a skin.
- Add the two cups of powdered sugar and mix on low speed until combined. Then add the vanilla extract and stir until combined.
- On high speed (using the stand mixer, this usually takes me five-ten minutes), beat the mixture until it becomes a spreadable consistancy. Let the frosting cool, either by mixing on low speed, or letting it sit at room temperature.
- Once the frosting is cool, if you feel like it is too thin, let is sit in the fridge for five to ten minutes until set.
*you can also use all light or all brown sugar. If you use all brown, it may be very rich in flavor. You can also substitute a fourth cup for white sugar so it doesn’t have as deep of a molasses flavor.
If you make this, please leave a comment saying how it went, and leave a review on the caramel cake recipe on Sam’s blog. Thank you! 🙂