Caramel Frostings:

    • Old Fashioned Caramel Frosting
      3/4 c.sugar + 3 cups sugar
      Brown 3/4 c. sugar in small fry pan on top of stove. (Best if made in iron skillet) Let it get to a golden brown but be careful not to over cook.  If you use an iron skillet it will continue to cook a little after you remove it from the heat.
      1 1/2 sticks margarine
      1 1/2 c. milk 1 tsp. vanilla
      At the same time, bring to boil the 3 cups of sugar, milk and margarine in saucepan.  Add browned sugar and cook, stirring constantly, until it reaches a soft ball stage. (240F)
      Add vanilla and beat with hand mixer until it is of spreading consistency. (Allow it to cool form time to time during beating since it has to be almost completely cool before it is ready to spread)
      This is not a difficult frosting to make, just have to be patient and you will be richly reward.
      # 2
      Easy Caramel Frosting
      1 cup firmly packed light brown sugar
      1 c. granulated sugar
      1/2 c. butter
      1/2 c. heavy cream
      1 tsp. vanilla
      In a saucepan, combine all ingredients and boil about five to ten minutes until mixture reaches soft ball stage.  Cool to room temperature and beat until frosting reaches spreading consistency.
      ****Notes: This will frost one pound cake. To frost a two layer cake, increase all ingredients by 1/2.
      Caramel Butter Nut Frosting
      1/3 c. buttermilk
      1/2 c. butter
      1 c. light brown sugar
      2 c. powdered sugar
      1 c. pecans, finely chopped
      1/4 c. additional pecans (optional)
      Heat buttermilk and butter.  Add sugars.  Bring to a boil and continue boiling until it is of spreading consistency.  After the cake is iced, sprinkle 1/4 cup of pecans over the top.
      Rich Caramel Frosting
      1/2 c. butter
      1 1/2 c. firmly packed dark brown sugar
      1/2 c. heavy cream
      4 c. confectioners' sugar
      In a large, heavy saucepan, melt the butter over low heat.  Add the brown sugar and milk and, stirring, bring the mixture to a boil.
      Remove from the heat and let cool, then gradually add the confectioners' sugar and stir until well blended and very smooth.
      Caramel Cream Cheese Frosting
      1 pound (2 eight-ounce packages) cream cheese, softened slightly, cut into pieces
      1/2 c. (1 stick) unsalted butter, softened slightly cut into pieces
      1 c. cold Caramel, plus extra (about 1/4 c.) for drizzling on top of cake.
      ***You can use purchased caramel or use homemade caramel, recipe is below.
      In a medium-size bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 mintes.  Gradually add the Caramel and beat until well incorporated.
      Homemade Caramel
      1 c. cold water
      3 c. sugar
      2 c. heavy cream, at room temperature
      In a medium size saucepan, combine the water and the sugar.  Cook over medium-low heat, stirring occasionally, until sugar dissolves (about 3 minutes), making sure no sugar is sticking to sides of pan.  Increase heat to high and boil without stirring, until the syrup becoms a deep amber color, about 15 minutes.  To prevent the syrup from becoming grainy, use a pastry brush dipped into cold water to brush down any sugar crystals sticking to the sides of the pan.  Swirl the pan occasionally for even browning.
      Once the syrup turns deep amber in color, immediately remove from heat.  Slowly and carefully add the cream to the syrup (mixture will bubbly vigorously), whisking constantly, until cream is incroporated.
      Return the pan to medium-low heat, stirring until caramel is smooth, about 1 minute.
      Remove from heat and allow to come to room temperature before refrigerating.  Can be stored for up to one month in fridge.
      I have two very old recipes of my grandmothers for caramel cake frostings.  One is a Caramel Frosting and the other is a Burndt Sugar Frosting.  If you would like to see those, just click on the 'Matching Heirloom Recipe' box below.  
    • Brown Sugar Cream Cheese Frosting
  • 1 (8 oz) package cream cheese, softened
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. light brown sugar
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 Tbsp. honey

Melt butter and allow to cool.

In a large bowl, combine cream cheese, butter, brown sugar, vanilla and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey.

Continue to beat until light and fluffy. Do not over mix, or it will collapse.

Spread immediately and store cake in refrigerator.



Caramel Glaze with Maple Cream Cheese Frosting

Caramel Glaze:

1/4 c. brown brown sugar, packed

1/4 c. sweetened condensed milk

2 Tbsp. unsalted butter

1 c. confectiners' sugar

1 tsp. vanilla

Combine brown sugar and condensed milk in a small saucepan. Cook over medium heat, stirring often, until mixture begins to bubble. Reduce heat to low and add butter; cook and stir until melted. Remove from the heat and stir in confectioners' sugar and vanilla. Spread over cooled cake.