Paula Deen Caramel Frosting

Paula Deen caramel frosting takes 10 minutes and just butter, dark brown sugar and heavy cream to make a thick, silky dessert topping for cakes. Try this easy caramel icing for birthday cakes, Christmas baking or potlucks, since it's a one-saucepan recipe with no candy thermometer.

Cook the butter, brown sugar and cream for the full 2 minutes, until you can't feel any grains of sugar. Stop short and the finished frosting turns gritty instead of smooth.

Paula stirs the vanilla in off the heat, so its flavor stays bright instead of cooking away. She also leaves the thickness up to you, adding cream a tablespoon at a time until it spreads the way you like.

Paula Deen Caramel Frosting

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

24

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

190

kcal

A warm brown sugar and cream base gets beaten with confectioner's sugar until it turns thick, glossy and spreadable. Any chopped black walnuts on top add a crunchy contrast to the soft, buttery caramel.

Ingredients

• 1/2 cup softened Butter
  

• 1 cup packed dark brown sugar
  

• 1/3 cup plus more as necessary heavy cream
  

• 1 tablespoon pure vanilla extract
  

• 1 (16 oz) box confectioner's sugar
  

• 2 cups optional for garnish finely chopped black walnuts
  

Directions

• Melt the butter: Melt the 1/2 cup softened butter in a saucepan over medium-low heat. Then you're ready to add the sugar and cream.
• Cook the caramel base: Add 1 cup packed dark brown sugar and 1/3 cup heavy cream to the melted butter. Cook over medium-low heat for about 2 minutes, until the sugar has dissolved.
• Add the vanilla: Take the saucepan off the heat and stir in 1 tablespoon pure vanilla extract. Then transfer everything to a large bowl.
• Beat in the sugar: Beat in the 16 oz box of confectioner's sugar with a handheld electric mixer until the frosting is smooth. Add the cream a little at a time, so you don't overshoot the thickness.
• Adjust the consistency: If the frosting is too thick, stir in more heavy cream, 1 tablespoon at a time, until it spreads easily. Then frost your cake or cupcakes, and sprinkle on 2 cups finely chopped black walnuts if you like.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, KitchenAid 5-speed hand mixer, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use light brown sugar instead of dark?

Yes, light brown sugar works fine. The frosting will taste a little milder and look a bit lighter, since dark brown sugar carries more molasses.

How long does caramel frosting keep?

Covered tightly, it keeps in the fridge for a few days. Let it come back to room temperature and beat it for a minute before spreading, because it firms up when cold.

Can I make this frosting ahead of time?

Yes, you can make it a day or two ahead and keep it covered in the fridge. Beat it again before using, and add a splash of heavy cream if it has stiffened.

What do I do if the frosting is too thin?

Beat in a little more confectioner's sugar, a spoonful at a time, until it holds its shape. Thin frosting usually means too much cream went in, so go slowly.

Do I have to use black walnuts on top?

No, they're optional garnish. Pecans or regular walnuts work well, or you can skip the nuts and let the caramel frosting stand on its own.