Simple Caramel Frosting that goes great on pumpkin and spice cake as well as cinnamon rolls.
- 8 tablespoons of unsalted butter (1 stick)
- 1 cup packed brown sugar
- 1/4 cup whole milk
- 2 cups powdered sugar
- 1 teaspoon vanilla
- Bring the butter and brown sugar to a boil in a medium saucepan over medium heat, stirring constantly, until the sugar dissolves and the mixture is foamy, 3 to 5 minutes.
- Whisk in the milk and bring the mixture to a boil and then remove it from the heat. Stir in the powdered sugar and vanilla until the frosting is smooth. Spread the warm frosting evenly over the top of the cool cake and then let it set, about 25 minutes, before serving.
Don’t dump all the frosting in one spot. The cake has a pretty thin layer so pour the frosting out evenly over the cake and use an offset spatula to finish spreading it out. Don’t try to work frosting over too much or worry about getting it perfectly smooth. As the frosting cools it will start to set and if you spread it too much it will make it look yucky and will start to pull the cake up. A little imperfection here is going to be better than trying to mess with it too much. If it really bothers you a few cute fall sprinkles on top because it totally sets will take some of the emphasis off your imperfect frosting.
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: caramel frosting recipe