There are few things better than classic caramel frosting, and our recipe takes the cake.
This recipe isn’t for the faint of heart.
once you nail a batch under your belt, you’ll be so glad you attempted it.
Credit:Victor Protasio; Food Stylist: Jennifer Wendorf
Learn how to make caramel frosting.
It’s important you read these instructions before you turn on the oven.
There’s a reasonhomemade caramelcarries a stigma of being difficult to make.
Credit:Victor Protasio; Food Stylist: Jennifer Wendorf
Check out ourOld-Fashioned Caramel Cakefor our most classic way of using it.
How To Store Homemade Caramel Frosting
Refrigerate frosting in an airtight container for up to five days.
Set at room temperature until spreadable before using.
Credit:Victor Protasio; Food Stylist: Jennifer Wendorf
If too firm, heat lightly in the microwave or over a double boiler until softened.
You may need to rewhip lightly before using.
Boil sugar and milk:
Stir together 1 Tbsp.
Credit:Victor Protasio; Food Stylist: Jennifer Wendorf
Take care: the mixture will bubble and sputter as the liquid is absorbed into the caramel.
Gradually stir in remaining hot milk mixture until smooth.
Cook caramel frosting:
Cover, and cook over low heat 2 minutes.
Credit:Victor Protasio; Food Stylist: Jennifer Wendorf
Add butter, stirring until blended.
Mix frosting in stand mixer:
Pour caramel into bowl of heavy-duty electric stand mixer.
Whipping can cause friction, which can raise the temperature of your frosting and soften it in the process.
Credit:Victor Protasio; Food Stylist: Jennifer Wendorf
Dry caramel may crystallize and turn back into a liquid with additional cooking.
If in doubt, start over.
Due to the somewhat finicky texture of caramel frosting, freezing is not recommended.
Credit:Victor Protasio; Food Stylist: Jennifer Wendorf
Credit:Victor Protasio; Food Stylist: Jennifer Wendorf
Credit:Victor Protasio; Food Stylist: Jennifer Wendorf
Credit:Victor Protasio; Food Stylist: Jennifer Wendorf
Credit:Victor Protasio; Food Stylist: Jennifer Wendorf
