Caramel Icing
My caramel icing is so deliciously decadent! Spread it over caramel rolls, breads, cakes, brownies and so much more!
Servings: 24 servings
Ingredients
- ½ cup unsalted butter softened, room temperature
- 1 cup light brown sugar packed, light or dark brown
- ¼ teaspoon salt
- 2 ½ cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Whip room temperature butter until smooth.
- Add brown sugar, salt, powdered sugar milk and vanilla. Whip until smooth and sugar has dissolved.
Notes
- Soften your butter before making the icing, it will combine much easier. Softened, room temperature butter is required for frosting recipes - learn how to soften butter quickly!
- If you use salted butter, reduce the amount of added salt in the recipe or omit altogether.
- Use frosting at room temperature. If you have made it ahead of time, take it out of the fridge 30 minutes before using it.
- It’s quickest and easiest to make caramel icing with a stand mixer, but you can mix it by hand, just ensure that everything is well combined.
Storage Notes
Buttercream caramel icing can be left out at room temperature for up to two days. This buttercream frosting will keep covered in the fridge for up to 3-4 days in the fridge. Freeze this caramel icing for up to three months in an airtight storage container. To use after freezing, let it defrost in the refrigerator overnight. Bring it back to room temperature and make it creamy by re-whipping it with your whip attachment on your stand mixer.Nutrition
Calories: 119kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 62mg | Potassium: 16mg | Sugar: 21g | Vitamin A: 122IU | Calcium: 12mg | Iron: 1mg