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  • Writer's pictureTina Huggins

Old Fashioned Caramel Frosting

Last week, I posted about my "Mama Tip's" birthday cakes. You have the white cake recipe that I use so this week I thought I would post the Old Fashion Caramel Frosting recipe. Carmel Frosting is all about the cooking process on the stove so that you don't over cook the butter and sugar mixture. It must be watched and stirred constantly, so don't make it when you are in a hurry! This recipe make enough for a three layer cake, so cut it in half for a smaller cake.


3 cups sugar 3 sticks butter 1-1/2 cups evaporated milk (one large can of Carnation Evaporated Milk) 1 tsp. light corn syrup 1 Tablespoon vanilla

Powdered sugar 2qt. heavy saucepan

In a heavy pan, melt the butter first and then add the 3 cups of sugar. Caramelize lightly over medium heat for about 15 minutes, stirring constantly so you don't burn the sugar and butter mixture. It should be a light tan color when you remove it from the stove. Set the pan off the heat and cool for several minutes. Using a wire whisk, slowly add the Carnation Evaporated Milk. This will bubble up and splatter so be careful! After adding the milk, add the corn syrup which will make the icing really smooth.

Put the pan back on the stove and attach the candy thermometer to the side of the pan.

Stirring constantly on medium heat until the mixture is slightly above the soft ball stage.Remove from the stove to let it cool.

Pour the caramel sauce into your stand mixer or you can use a hand mixer and beat the caramel until smooth. Add the vanilla and enough powdered sugar as needed for icing the cake.

Caramel Icing Recipe
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