Homemade Caramel Frosting


There are few things better than homemade Caramel Frosting, and our recipe takes the cake.

Prep Time:
30 mins
Cook Time:
20 mins
Stand Time:
1 hrs
Total Time:
1 hrs 50 mins
3 cups

This caramel frosting is decadent and creamy, and once cooled, it hardens into a soft but still spoonable finish. It's meant to go with our Old-Fashioned Caramel Cake, but you can absolutely use it for quick breads, cupcakes, and other layer cakes.

Homemade Caramel Frosting
Courtney West


  • 1/3 cup sugar

  • 1 tablespoon all-purpose-flour

  • 2 1/2 cups sugar

  • 1 cup milk

  • 3/4 cup butter

  • 1 teaspoon vanilla extract


  1. Sprinkle 1/3 cup sugar in a shallow, heavy 3½-qt. Dutch oven; cook over medium heat, stirring constantly, 3 minutes or until sugar is melted and syrup is light golden brown (sugar will clump). Remove from heat.

  2. Stir together 1 Tbsp. flour and 2½ cups sugar in a large saucepan; add milk, and bring to a boil over medium-high heat, stirring constantly.

  3. Gradually pour about one-fourth hot milk mixture into caramelized sugar, stirring constantly; gradually stir in remaining hot milk mixture until smooth. (Mixture will lump, but continue stirring until smooth.)

  4. Cover, and cook over low heat 2 minutes. Increase heat to medium; uncover and cook, without stirring, until a candy thermometer reaches 238°F (soft-ball stage, about 10 minutes). Add butter, stirring until blended. Remove from heat and let stand, without stirring, until temperature drops to 110°F (about 1 hour).

  5. Pour into bowl of heavy-duty electric stand mixer. Add vanilla, and beat at medium speed (setting 4) with whisk attachment until spreading consistency (about 20 minutes).

    Homemade Caramel Frosting
    Courtney West
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