Paula Deen Frosting

Paula Deen frosting turns dark brown sugar, butter and heavy cream into a smooth, fudgy caramel-style icing in 20 minutes. It's an easy cake frosting for potluck desserts, holiday table spreads or church supper cakes, and it's a no-bake topping once the butter mixture boils.

Add the extra cream a tablespoon at a time while you beat, because that is what sets the spreading texture. Pour in too much at once and the icing turns runny, and you can't take cream back out.

Paula boils the brown sugar, butter and cream before the powdered sugar goes in, which cooks out the grit and gives the icing a deep caramel flavor. She finishes the cake with a sprinkle of chopped nuts, so every slice gets a little crunch against the sweet, soft frosting.

Paula Deen Frosting

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

380

kcal

A hot brown sugar and cream mixture melts into powdered sugar to make a thick, silky icing with a caramel taste. Beat it until it holds soft swirls and spreads easily over a cooled cake.

Ingredients

• 1 (16 oz) box confectioner's sugar
  

• 1 teaspoon pure vanilla extract
  

• 1/3 cup or more if necessary heavy cream
  

• 1 cup packed dark brown sugar
  

• 1/2 cup (1 stick) Butter
  

• 1 cup chopped, optional nuts
  

Directions

• Melt the butter: Melt 1/2 cup butter in a saucepan over medium heat. Then stir in 1 cup packed dark brown sugar and 1/3 cup heavy cream.
• Boil the mixture: Bring the brown sugar mixture to a boil, stirring as it heats. Then carefully transfer it to a mixing bowl.
• Add sugar and vanilla: Add 1 box (16 oz) confectioner's sugar and 1 teaspoon pure vanilla extract to the bowl. Beat with a handheld electric mixer until it reaches a spreading consistency.
• Adjust the consistency: If the frosting gets too thick, beat in a tablespoon of heavy cream, or more if needed. Add the cream in small amounts, because you can always add more but you can't take it away.
• Frost and top: Spread the frosting over your cake while it is still easy to work with. Then sprinkle 1 cup chopped nuts over the top, 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

How do I fix runny frosting?

Beat in more confectioner's sugar, a little at a time, until it thickens to a spreadable texture. Paula's own tip is to keep adding powdered sugar until the consistency feels right.

What if the frosting gets too thick?

Add a tablespoon of heavy cream and beat it in, then check the texture again. Go slowly with the cream, because it's easy to thin the frosting but hard to firm it back up.

Can I make this frosting ahead of time?

You can make it a few hours ahead and keep it covered at room temperature. It will stiffen as it sits, so beat in a spoonful of cream to loosen it before you spread it.

Can I use light brown sugar instead of dark?

Yes, light brown sugar works, though the icing will have a milder caramel taste and a lighter color. Dark brown sugar gives the deeper, fudgier flavor this recipe is known for.

Do I have to add the nuts?

No, the nuts are optional and the frosting tastes great without them. If you want a little crunch, chopped pecans or walnuts sprinkled on top after frosting work well.