Old Fashioned Caramel Icing
Old Fashioned Caramel Icing is the most delicious icing for cake, muffins, donuts, and cinnamon rolls. This icing was passed on to me from my mother and it’s a staple in my kitchen!
This recipe is my most-made icing recipe EVER.
Brown Sugar Icing
My favorite EVER icing recipe is now on the blog! If you’ve never made this brown sugar icing you are missing out.
This recipe was a constant in our home when I was growing up. My mother made it a billion times (at least!) – for topping cinnamon rolls and banana cake. Now I’ve used it for a handful of recipes on the blog and decided it was time for it to have it’s own recipe here.
We love this recipe for so many reasons – but mostly for the undeniable mouth-watering taste. It’s simple to make and makes everything taste better. Trust me!
Ingredients Used:
Just five simple ingredients to the BEST caramel icing!
- Unsalted Butter
- Brown Sugar
- Milk – I use 2% milk but any will do fine.
- Powdered Sugar – I highly recommend sifting your powdered sugar for a smoother texture.
- Vanilla Extract
How to make Old Fashioned Caramel Icing:
Step 1
Melt butter and brown sugar. In a medium saucepan over medium heat, melt the butter and brown sugar together until smooth.
Step 2
Add milk. Add the milk and bring to a simmer.
Step 3
Add powdered sugar and vanilla. Remove the pan from the heat and add the powdered sugar and vanilla and stir until well combined.
Let the icing sit for a bit to set up. If it gets too firm, add a few drops of milk. If it’s too thick, add a little more powdered sugar. Adjust the icing to your preference!
Step 4
Use icing. Use this icing in all the things. Use it for cakes, cupcakes, rolls, muffins, and quick breads. We love it on banana baked goods especially!
How to use this caramel icing:
Recipe FAQs:
I recommend sifting your powdered sugar to get a super smooth consistency.
In order to get the correct consistency, carefully measure your ingredients. If the icing is too thick, add a few drops of milk and stir again. If it’s too thin, add a little bit of powdered sugar.
You can store the icing on your countertop for a few days. If you need to store for longer, I recommend storing it in the refrigerator.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Old Fashioned Caramel Icing
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/3 cup milk
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Melt butter and brown sugar. In a medium saucepan over medium heat, melt the butter and brown sugar together until smooth.
- Add milk. Add the milk and bring to a simmer.
- Add powdered sugared and vanilla. Remove the pan from the heat and add the powdered sugar and vanilla and stir until well combined.
- Use icing. Use this icing in all the things. Us it for cakes, cupcakes, rolls, muffins, and quick breads. We love it on banana baked goods especially!
I wonder if I let this cool and then added it to a buttercream frosting, if it would be pipeable??!
I just made this caramel frosting and it’s soupy thin. How do I thicken it. I want a thicker frosting for my cake. Ty
Add more powdered sugar to the frosting to thicken it.
Tried it and loved it!
This same recipe works but I want a smooth and especially creamier caramel that’s not as stiff. Do you know what might make it more creamy and smooth? I had a friend who use to make a caramel icing that was made with only regular white sugar and had to cook for several minutes, but I lost touch with her and can’t ask her about her recipe from years ago.
Can you use 2% milk instead of whole milk?
Yes, you can use 2% milk.
Does this need to be refrigerated?
The icing is fine on the countertop for a few days. After that, I recommend refrigerating.
I’m going to use this recipe for a cake made in 3 9″ round cake pans. I’m planning to double it. Will there be enough frosting or should I triple the recipe?
I think you’ll have plenty with a double recipe (perhaps even too much).
This is like my mother used to make for cinnamon rolls. The only thing I would change is to melt the butter first and let it begin to brown to give the frosting more of a caramel flavor, then add the brown sugar…. It’s wonderful.
I’m so glad you enjoyed it, Mary!
Nice taste. I used carnation milk instead of regular milk; and I added a pinch of salt and a drop of lemon extract.
I doubled the recipe to frost a pound cake.
This recipe is super fast and easy but it is nothing like (and not nearly as good) as the old fashioned caramel icing cooked to softball stage.
Easy; quick and delicious! Liked that I just had to bring it to a simmer versus boiling for a set time.
Do you need to double for a 9×13 cake
No, I think you’ll be fine with this quantity. Make sure it’s smooth (not dry) before adding it to the cake.
I’m looking for a caramel frosting that my great grandmother used to make. I believe she used regular sugar, milk and butter but not sure. The main thing our family loved was that when you cut into the cake it still had a gritty texture to it. She poured it over the layers one at a time and as it set it became hardened. We loved the gritty texture of it but the recipe has been lost over the years. Do you have a recipe like this. Thank you so much for your time in considering my request.
That is the exact icing recipe I’ve been looking for! I liked it because it was still hot when we poured it on the cake and it was gritty!
Do you have a suggestion on how to incorporate Carmel squares… I’m not a fan of vanilla
No, I don’t. You could leave the vanilla out or add another extract.
Perfect, quick caramel frosting recipe. Goes wonderfully with yellow butter cake. I add a pinch of salt or use 1 salted butter and 1 unsalted when I double the recipe, but otherwise follow this exactly. Couldn’t be an easier icing.
Melt the cubes down use evaporated milk make sure you simmer and stir until it evens out equally when done sit to the side let thicken and serve
EXCELLENT AND EASY
Will this glaze harden when cooled. Wanting to try on cookies.
Yes it will harden.
Wonderful recipe &soo good 😊
I just used this recipe on a cake yesterday and it’s already gone so just made another one today!!!I love this recipe. I’m sure I’ll be using many many times in the future!! I did substitute whipping cream for the milk then beat it for five minutes!! Thank you so much!! GREAT RECIPE MUST TRY!! Thanks again.
do you need to temper the milk before adding
You don’t need to but you can if preferred. I’ve not had trouble adding cold milk.
Can you pour it over instead of spreading with a knife?
Sure, whatever method you like works!
My Mom always made a Poor Mans cake at Christmas with this frosting, didn’t know or get this recipe. Thank you so much will be using it in the near future. Memories
Is there enough volume to frost a two layer cake or do you need to double the recipe? Jim
I’m not 100% sure but I’d double it and then just store any leftovers in your refrigerator.
I made this, a few weeks ago. I didn’t have enough for a single layer, without watering/ milking it down quite a bit more. I made it again tonight, carefully following instructions again; but, also packed the brown sugar. .. and made sure not to scrimp on confectionery sugar (even though I’m not a huge fan of it.) I got so much more volume! If you don’t double it, you would have to add a little more milk to extend, before icing a second layer.
Great to know this, Susan.
Easy and my peeps gobble it up and beg for more
Easy and a winner every time!
Great frosting. I used dark brown sugar which gives it a more
rich appearance. Thank You!
Sounds like a great idea!
Is this recipe a glaze type frosting or the type with some body to it that you spread onto layers with a spatula?
This one has plenty of body for layering.
How do you store left over frosting
You can store it in an airtight container in your refrigerator.
Does this frosting work well on layered cakes?
Yes, you an definitely use this on layered cakes too!
Is this a good recipe for a cake you want to decorate?
I’m not sure as I’d need more details, Deb.
It has been easy to get it together.
Thank you!
Nice recipe but to much powdered sugar
Its AMAZING on my grandmothers Blackberry Jam Cake recipe that has been passed down for 5 generations. I make it every CHRISTmas
Oh yay! I love to hear this!
Have not tried yet but will this stay soft?
Yes, it will stay soft.
Found this recipe today and frosted apple pound cake with it! Perfect fall cake and icing was so easy
This is the frosting (that’s what we called it) of my childhood. An easy one Mom (of Norma Jean’s Kitchen) could whip up and put on one of her yummy fresh made rolls to be devoured by her many waiting family members. SueBee has remade this recipe to perfection and I love the memories that come with it.
I’m glad you have great memories of it like I do, Shari! Mwah!
My grand Mother made this cake all the time with home maid cake and home made iceing it was so very good also she made uncooked fruit cake that was really like candy she kept in a freezer and we’d 💤 ce it real thin to nibble
Such great memories!
This frosting is delicious, and addictive. Try it, you’ll love it!
Thanks Jackie!
Amazing! 5 ingredients. 4 steps. 1 incredible recipe!
Thanks! So easy.