Main menu




My son was asking for “caramel frosting” for his birthday cake. I had never heard of caramel frosting but as usual, Allrecipes came through! This frosting came out fabulously well, my son’s face lit right up when he tried it. 🙂 Knowing that it sets fast, I had the cake all ready and it was certainly no problem at all.

I made the cinammon swirl coffee cake recipe from this site and drizzled the frosting on top of my bundt cake. I had a bit of frosting leftover and put it in a small dish and ended up with a little piece of fudge! it tastes exactly like fudge, with pecans added would be like butter pecan. Will definitely be making this again.

Really good. I doubled the recipe and put it on the Fresh Apple Cake III on this site. I used my hand held mixer and beat it while still in the pan I used to boil it. I just poured it on top of the cake while the frosting was stilll quite hot.

I didn’t let it cool long at all…pretty much boiled it, beat it and poured it. It set up really pretty….and fast. Tasted good. The only person who didn’t like it was my son, so gave it a 4 because not everyone loved it. May use it again because I did like it and liked how it looked on the cake.

VERY EASY! Used to drizzle over Southern Praline Pecan Cake from this site. Had to mix in a little extra milk to drizzle better. Looks beautiful!

You need:

1cup brown sugar
1 half cup butter
1 quarter cup milk
confectioners’ sugar, as needed

How to make caramel frosting:

Cook sugar and butter for two minutes.
Stir in One quarter cup milk.
Bring to a boil; cool.
Stir in 10x (confectioner’s) sugar, until thick enough to spread.
Makes enough for 2 large cake layers.

You are now in the first article