As a professional food blogger, I’m sharing my Caramel Frosting, a luscious brown sugar and butter frosting blended with milk and powdered sugar that’s smooth, creamy, and ready in just 15 minutes for cakes, cupcakes, or as a spread.

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Brown Sugar Caramel Frosting: Rich, Buttery, And Decadent

I love how one simple spread can turn a plain cake into something people whisper about. This Caramel Frosting started as a late night experiment and stuck around because it actually tastes like grown up candy.

Packed brown sugar and unsalted butter take the lead, giving it that deep caramel color and just enough chew to make you pause before the next bite. It’s a Homemade Frosting that looks fancy but wont make you sweat, ready in about 15 minutes and begging to be smeared, spooned, or shoved between layers.

Ingredients

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Brown sugar: packed with molasses, mostly carbs gives deep caramel flavor and moisture.
Unsalted butter: rich in saturated fat and calories, it’s what makes frosting creamy.
Whole milk: gives fat and some protein, thins frosting so it spreads easier.
Vanilla extract: tiny calories but huge aroma, it rounds out the sweetness.
Salt: a pinch brightens flavors, balances the sweet and cuts through richness.
Powdered sugar: mostly starch and sugar it’s what thickens frosting and sweetens fast.

Ingredient Quantities

1 cup packed brown sugar (light or dark)

1/2 cup unsalted butter (1 stick) softened a bit

1/4 cup whole milk

1 teaspoon vanilla extract

pinch of salt (about 1/4 teaspoon)

2 to 3 cups powdered sugar, sifted if you can

How to Make this

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1. Gather your ingredients: 1 cup packed brown sugar, 1/2 cup softened unsalted butter, 1/4 cup whole milk, 1 tsp vanilla extract, pinch of salt, and 2 to 3 cups sifted powdered sugar. Have a saucepan, whisk, and mixer or bowl and hand mixer ready.

2. In a small saucepan combine the brown sugar, butter and milk over medium heat. Stir constantly until the butter melts and the sugar dissolves, about 3 to 4 minutes.

3. Bring the mixture to a gentle simmer and let it cook 1 to 2 minutes while stirring, just to make a smooth caramel base. Don’t let it scorch.

4. Remove the pan from the heat, whisk in the vanilla and the pinch of salt. Let the caramel cool until it’s warm but not hot, about 8 minutes. If it’s too hot you’ll melt the powdered sugar.

5. Pour the warm caramel into the bowl of a stand mixer or a large mixing bowl. Start by adding 1 cup powdered sugar and beat on low-medium until combined.

6. Continue adding powdered sugar 1/2 cup at a time until you reach the thickness you want, usually 2 to 3 cups total. Less sugar makes a spreadable glaze, more sugar makes a pipeable frosting.

7. Beat the frosting on medium-high for 2 to 3 minutes until light and creamy. If it seems a little grainy, add 1 tablespoon warm milk and beat again to smooth it out.

8. If your frosting gets too thin while beating cool it in the fridge for 10 minutes then rewhip, or if it’s too stiff add a splash of milk and beat until you like the texture.

9. Use immediately to frost cakes or cupcakes, or store in an airtight container in the fridge up to 1 week. Bring to room temp and rewhip before using.

Equipment Needed

1. Small saucepan, about 1 to 2 quarts, for melting the butter and cooking the brown sugar
2. Whisk, for smoothing the caramel and mixing in vanilla
3. Rubber or silicone spatula, to scrape the pan and bowl clean (you will want every bit)
4. Stand mixer with paddle attachment, or a large mixing bowl plus a hand mixer, for beating in the powdered sugar
5. Measuring cups and spoons, for the brown sugar, milk and vanilla
6. Sifter or fine mesh sieve, for aerating powdered sugar if you can
7. Heatproof bowl or measuring cup, to hold the hot caramel while it cools a bit
8. Airtight container for storing the frosting in the fridge and a spoon or offset spatula for spreading

FAQ

Q: Can I use dark brown sugar instead of light brown sugar? A: Yes, you can. Dark brown gives a richer, more molasses-y caramel flavor and a darker color, it might taste a little stronger but it's totally fine.

Q: How do I make the frosting thicker or thinner? A: For thicker frosting add more powdered sugar, start at 1/4 cup increments until you like it. For thinner, add milk a teaspoon at a time. Chill for 10 to 20 minutes to firm it up if it gets too soft.

Q: Can I pipe this frosting onto cupcakes or cakes? A: Yep, you can pipe it. For piping make it on the stiffer side (about 3 cups powdered sugar), chill it briefly then beat again so it's smooth. Use a bigger tip for swirls, smaller tips need stiffer frosting or it will sag.

Q: How do I store leftovers and can I make it ahead? A: Store in an airtight container in the fridge up to 1 week, or freeze up to 3 months. To use after chilling, bring to room temp and beat it again until smooth. If frozen thaw overnight in the fridge then warm a little and re-whip.

Q: Can I warm the frosting to make a drizzle or glaze? A: Yes, gently warm in short bursts in the microwave, stirring between bursts, until pourable. Don't overheat or it might get grainy. You can also thin with a little extra milk instead of heat.

Q: Any swaps for dietary needs or if I only have salted butter? A: If using salted butter reduce or skip the extra pinch of salt. Plant based butter works but flavor will change and might be softer. Powdered sugar usually has cornstarch and is generally gluten free but check labels if you need strict allergy info.

Brown Sugar Caramel Frosting – Rich, Buttery, And Decadent Recipe Substitutions and Variations

Brown sugar: If you dont have brown sugar, stir 1 cup granulated sugar with 1 tablespoon molasses for light brown or 2 tablespoons for dark, it gives the same moisture and caramel notes. Or use coconut sugar 1:1 for a deeper, slightly nutty flavor.
Unsalted butter: Swap equal amount salted butter and cut the added salt to about 1/8 teaspoon, or use a vegan stick butter 1:1 for dairy free. Solid coconut oil works too at 1:1 but it’ll add a mild coconut note and melt faster.
Whole milk: Use half and half for an even richer, silkier frosting, or thin heavy cream with a little water (about equal parts) to mimic milk. For a non dairy option try full fat canned coconut milk, thin to match consistency.
Powdered sugar: If youre out, blitz granulated sugar in a high speed blender with 1 tablespoon cornstarch per cup until powdery, or use a confectioners style erythritol (like Swerve) 1:1, just know it can give a slight cooling aftertaste.

Pro Tips

1) Keep the heat gentle and babysit the pan. Brown sugar burns fast, so stir constantly and use a heavy bottom saucepan if you can, or you’ll end up with bitter bits. If you see any dark spots get it off the heat right away, dont try to rescue scorched caramel.

2) Cool it until just warm before adding powdered sugar. If it’s too hot the sugar melts and youll get a runny mess. A quick touch test works fine, or if you have a thermometer aim for about 110 to 120 F.

3) Sift the powdered sugar, seriously. It cuts down on graininess big time. If it still seems grainy after beating, add a tablespoon of warm milk and beat again, that usually smooths it out.

4) Texture hacks: add less powdered sugar for a spreadable glaze, add more for piping. If it gets too thin chill it for 10 minutes then rewhip, or if too stiff add small splashes of milk and beat until you like it. For storage, keep in an airtight container in the fridge up to a week, bring to room temp and rewhip before using.

Brown Sugar Caramel Frosting – Rich, Buttery, And Decadent Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

178

kcal

Equipment: 1. Small saucepan, about 1 to 2 quarts, for melting the butter and cooking the brown sugar
2. Whisk, for smoothing the caramel and mixing in vanilla
3. Rubber or silicone spatula, to scrape the pan and bowl clean (you will want every bit)
4. Stand mixer with paddle attachment, or a large mixing bowl plus a hand mixer, for beating in the powdered sugar
5. Measuring cups and spoons, for the brown sugar, milk and vanilla
6. Sifter or fine mesh sieve, for aerating powdered sugar if you can
7. Heatproof bowl or measuring cup, to hold the hot caramel while it cools a bit
8. Airtight container for storing the frosting in the fridge and a spoon or offset spatula for spreading

Ingredients

1 cup packed brown sugar (light or dark)
1/2 cup unsalted butter (1 stick) softened a bit
1/4 cup whole milk
1 teaspoon vanilla extract
pinch of salt (about 1/4 teaspoon)
2 to 3 cups powdered sugar, sifted if you can

Directions

Gather your ingredients: 1 cup packed brown sugar, 1/2 cup softened unsalted butter, 1/4 cup whole milk, 1 tsp vanilla extract, pinch of salt, and 2 to 3 cups sifted powdered sugar. Have a saucepan, whisk, and mixer or bowl and hand mixer ready.
In a small saucepan combine the brown sugar, butter and milk over medium heat. Stir constantly until the butter melts and the sugar dissolves, about 3 to 4 minutes.
Bring the mixture to a gentle simmer and let it cook 1 to 2 minutes while stirring, just to make a smooth caramel base. Don't let it scorch.
Remove the pan from the heat, whisk in the vanilla and the pinch of salt. Let the caramel cool until it's warm but not hot, about 8 minutes. If it's too hot you'll melt the powdered sugar.
Pour the warm caramel into the bowl of a stand mixer or a large mixing bowl. Start by adding 1 cup powdered sugar and beat on low-medium until combined.
Continue adding powdered sugar 1/2 cup at a time until you reach the thickness you want, usually 2 to 3 cups total. Less sugar makes a spreadable glaze, more sugar makes a pipeable frosting.
Beat the frosting on medium-high for 2 to 3 minutes until light and creamy. If it seems a little grainy, add 1 tablespoon warm milk and beat again to smooth it out.
If your frosting gets too thin while beating cool it in the fridge for 10 minutes then rewhip, or if it's too stiff add a splash of milk and beat until you like the texture.
Use immediately to frost cakes or cupcakes, or store in an airtight container in the fridge up to 1 week. Bring to room temp and rewhip before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.