Brown Sugar Caramel Frosting is a rich, velvety blend of butter, brown sugar, and vanilla, whipped into a luscious topping that pairs beautifully with cakes, cupcakes, and cookies. This quick stovetop frosting brings warm, nostalgic caramel flavor with minimal effort—perfect for home bakers who want big flavor without complicated steps.
Table of Contents
Why You’ll Love Brown Sugar Caramel Frosting
- Quick and Easy: Just 10 minutes from stovetop to spoon.
- Deep, Rich Flavor: Brown sugar and butter create a homemade caramel vibe.
- Versatile: Perfect for cupcakes, layer cakes, banana bread, or cinnamon rolls.
- Make-Ahead Friendly: Stays soft and spreadable when made in advance.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Unsalted butter | ½ cup (1 stick) |
| Brown sugar | 1 cup (packed) |
| Heavy cream (or milk) | ¼ cup |
| Salt | ¼ tsp |
| Vanilla extract | 1 tsp |
| Powdered sugar | 2 to 2½ cups (sifted) |
How to Make Brown Sugar Caramel Frosting
Step 1: Heat the Butter and Sugar
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and cook, stirring constantly, until it starts to bubble and the sugar has mostly dissolved (about 2–3 minutes).
Step 2: Add Cream and Salt
Pour in the cream and add salt. Stir well and bring to a gentle boil for another 2 minutes. Remove from heat.
Step 3: Add Vanilla and Cool Slightly
Stir in vanilla extract. Let the mixture cool for about 10 minutes, just until it’s warm but not hot.
Step 4: Beat in Powdered Sugar
Transfer the mixture to a mixing bowl. Gradually add sifted powdered sugar, beating on medium speed until smooth and creamy. Adjust consistency by adding more sugar for thickness or a splash of cream to thin it.
Step 5: Frost Your Dessert
Use immediately on a fully cooled cake, cupcakes, or even cinnamon rolls. The frosting sets as it cools, giving a rich, firm texture.
Expert Tips for Success
- Use Brown Sugar Packed Firmly: This ensures the deep caramel flavor shines through.
- Don’t Overheat: Too high a temperature can make the frosting grainy. Aim for a gentle boil.
- Sift Powdered Sugar: This step ensures a lump-free, velvety finish.
- Customize the Flavor: Add a pinch of cinnamon or maple extract for a twist.
- Frost While Warm: This frosting sets quickly, so spread it soon after mixing for the smoothest results.
Health and Nutrition
While indulgent, it’s helpful to know what’s in each serving:
- Calories: Approx. 145 per 2-tablespoon serving
- Fat: From butter and cream—rich and satisfying
- Sugar: High due to brown and powdered sugars—best enjoyed in moderation
Note: Ideal as an occasional treat rather than an everyday staple.
FAQs
Can I make this frosting ahead of time?
Yes! Store it in an airtight container in the fridge. Reheat gently and beat until smooth before using.
How long does it last?
Up to 5 days in the refrigerator or 1 month in the freezer.
Can I use milk instead of cream?
Yes, whole milk works, though cream gives a richer texture.
My frosting is too thick. What do I do?
Add 1 teaspoon of cream at a time until desired consistency is reached.
Can I pipe this frosting?
It’s best for spreading, but you can pipe it with a wide tip while it’s still soft.
Why is my frosting grainy?
It likely overheated or didn’t dissolve the sugar fully—next time, simmer gently and stir constantly.
Can I double the recipe?
Absolutely! Just use a larger saucepan and stir thoroughly.
Brown Sugar Caramel Frosting
Ingredients
- 1 cup 2 sticks unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups powdered sugar
Instructions
- Melt butter in a saucepan over medium heat. Stir in brown sugar and bring to a simmer.
- Add heavy cream and stir until smooth. Let it simmer for 3 minutes.
- Remove from heat and stir in vanilla extract and salt.
- Allow the mixture to cool slightly, then beat in powdered sugar until smooth and creamy.
- Use immediately on cakes, cupcakes, or your favorite desserts.