My Mothers Caramel Icing
A rich, buttery caramel icing with a deep brown sugar flavor, perfect for spreading on cakes and adding a sweet, glossy finish to desserts suitable for any celebration.
Ingredients
Instructions
- Melt butter in a saucepan.
- Add brown sugar, salt, and evaporated milk; mix well.
- Cook over low heat for 2 minutes, stirring constantly, until the mixture boils.
- Remove from heat and cool for 10 minutes.
- Gradually beat in confectioners sugar until the icing reaches spreading consistency.
- Spread on a cool cake.
Tips & Substitutions
For a richer flavor, use unsalted butter to better control the saltiness. If you want to add a hint of vanilla, consider mixing in 1 teaspoon of pure vanilla extract after removing the icing from heat. If you don't have evaporated milk, regular milk or cream can be used as a substitute, but the consistency may vary slightly. Make sure to stir constantly while cooking to prevent burning.
Serving Suggestions
This caramel icing is perfect for drizzling over a Chocolate-Apricot Upside-Down Cake or spreading on your favorite vanilla cake. It pairs wonderfully with a cup of coffee or tea for an afternoon treat. For a festive touch, consider sprinkling chopped nuts or toasted coconut on top for added texture.
Storage & Reheating
Store any leftover icing in an airtight container in the refrigerator for up to a week. When ready to use, allow it to come to room temperature and give it a good stir to regain its spreadable consistency. If it's too thick, add a splash of milk and mix until smooth.
Nutrition & Diet Analysis (per serving)
Each serving of My Mothers Caramel Icing contains roughly 337 calories, with 0g protein, 60g carbohydrates, and 11g fat. Note that it is relatively high in sodium, at 1757mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this icing ahead of time?
Yes, you can prepare the icing ahead of time and store it in the refrigerator. Just make sure to bring it back to room temperature and stir well before using it to ensure a smooth consistency.
What can I use if I don’t have confectioners' sugar?
If you don't have confectioners' sugar, you can blend granulated sugar in a blender or food processor until it's finely powdered. This will work as a substitute, but make sure to sift it before adding to prevent any lumps in your icing.
Is this icing suitable for cupcakes?
Absolutely! This caramel icing is delicious on cupcakes as well. Just ensure the cupcakes are completely cool before spreading the icing to keep it from melting. It can elevate simple vanilla or chocolate cupcakes to a whole new level!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).