Get ready to enjoy the rich, buttery goodness of classic Southern caramel frosting! This creamy, caramel frosting has been a favorite in Southern kitchens for generations. Perfect for cakes, cupcakes, or even a little taste by the spoonful, this easy recipe brings a touch of Southern charm to any dessert. Keep reading to learn how to make this delicious frosting from scratch!
What You'll Need to Make Southern Caramel Frosting
12 Tbsp. salted butter
3/4 tsp. salt
1 1/2 cups packed light brown sugar
1/4 cup plus 2 Tbsp. evaporated milk (whole milk or heavy cream will also work)
3 tsp. vanilla extract
3-4 cups of powdered sugar
What You'll Do
Melt the butter and brown sugar in a medium saucepan. Once the brown sugar has melted completely, add the salt and evaporated milk, stirring gently as you do so.
Stir continuously. This is very important! Then, bring it to a gentle boil and then reduce the heat to medium-low. Add the vanilla, while stirring. It should bubble up and sizzle when you add the vanilla, just keep stirring. Don't be alarmed!
Let it simmer for about 5–7 minutes, stirring constantly. The frosting will start to thicken during this time and turn a deep amber color. Be careful not to let it burn! Over-cooking will also cause it to "sugar" and be gritty once it cools. You want to watch the time and be careful not to overcook it.
Remove the caramel from the heat and allow it to cool for a few minutes. Prepare a large bowl or the bowl of your stand mixer. Pour the hot caramel into the bowl and add 3-4 cups of powdered sugar. Mix on medium speed until the powdered sugar is combined and the frosting is a thick, spreadable consistency and has a light brown color.
Now, act quickly! The frosting will set and become harder to spread and work with as it cools. The trick is applying it hot to your cake or cupcakes. If it sets, just reheat it gently and continue to work with it.
This frosting will have a fudge-like consistency when it cools completely and y'all....it is SO GOOD! Let me know what you love about this recipe in the comments!
Comments