Betty's Creamy Caramel Icing

Bettyskitchen's picture

Dec. 19, 2012

Betty demonstrates how to make Caramel Icing. I used this Caramel Icing to frost the single devil's food cake layer that I had left over from making Black Tie Mousse Cake recently, but you may use this icing for a two-layer cake of your choice--or cupcakes, doughnuts, fruit/nut breads, and other sweet treats.


Butter 1/2 Cup (8 tbs) ((1 stick))
Cream 1/3 Cup (5.33 tbs)
Brown sugar 1 1/2 Cup (24 tbs)
Vanilla 1 Teaspoon
Confectioners sugar 1 1/2 Cup (24 tbs)



1. Place a pot over low heat and melt butter in it.

2. Drop cream and brown sugar. Turn the heat to medium high, stir and cook for about 2-3 minutes or until it comes to a full boil. Remove the pot from heat.

3. In a bowl take confectioner's sugar. Pour hot cream mixture and beat well.

4. Add vanilla and beat it in. Decorate cooled cake with frosting.


5.Serve cake with whipped cream topping and grated chocolate.


Start decorating your cake when the icing is spreadable.

This icing tends to thicken fast so you must work quickly with it.

If you plan to make swirls with the icing, then you must leave it untouched for a while to set.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 737Calories from Fat 208

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 38 mg1.58%

Total Carbohydrates 135 g45%

Dietary Fiber %

Sugars 125 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet