Caramel Icing

  • Serves: Generously frosts and fills one 9- x 2-inch layer cake
  • Views: 13121
  • Comments: 36

Cake and photo by Cyndi © Sarah Phillips
My aunt made a caramel cake for a family gathering earlier this year and I just HAD to get her recipe for the caramel icing...this is an old recipe (that I have adapted)... (It's) VERY different from the caramel icing that I was accustomed to with brown sugar. I use the Classic White Cake Recipe and sub some light brown sugar for some of the white sugar, about half. It just gives it a good taste that goes along very well with the Caramel icing!"

merllgirl, Premium Member, Says: "Cyndi, Thank you for the recipe! It's true....the icing is very creamy and not too sweet. I followed the direction step by step and I am very pleased with the results!! This one goes in the favorite box...Hubby is excited!"


Cyndi's Notes: This mixture is VERY hot, so use a metal mixing bowl. I assume NO RESPONSIBILITY if you use a heat proof glass bowl and it cracks! lol
If you undercook it, it won't beat and/or taste the same as it does if it cooks to a beautiful golden caramel color. And if you overcook it, it will taste scorched. If you try this, please let me know what you think!! May take a little work, but if you like caramel, this is the way to go!

2 cups sugar
1/2 cup buttermilk
1 teaspoon baking soda
2 tablespoons light corn syrup
1/2 cup (8 tablespoons or 1 stick) unsalted butter; Cyndi65 Says: "I was originally told to use 1 cup, but that is entirely too much!" 
1 teaspoon vanilla extract or flavoring

Mix baking soda with buttermilk. In a medium-size saucepan on low, melt butter. Combine sugar, corn syrup and buttermilk mixture. Heat to boiling, then turn down on medium and let cook until its a deep golden caramel color. Be VERY careful to not let it overcook, but be careful not to let it undercook either. Stay with it the entire time and stir frequently until it reaches 225 degrees F on a Candy Thermometer. When it reaches the right color, immediately pour it into a metal mixing bowl. Stir in the vanilla. Beat the mixture until it reaches the desired spreading consistency, takes about 20 minutes set on 4 on a KitchenAid stand mixer, but it could go longer. The longer you beat it, the creamier and thicker it gets. If it gets too thick, add a few drops of milk or cream. Let it cool completely before putting on a cooled cake.

Store in fridge.

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