Old-Fashioned Caramel Icing

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This Old-Fashioned Caramel Icing is rich, buttery, and made from scratch using simple ingredients. With deep caramelized sugar flavor and a smooth, fudge-like texture, it’s perfect for slathering over classic layer cakes, pound cakes, or spice cakes. A true Southern favorite, this icing takes patience—but the reward is a melt-in-your-mouth caramel glaze that sets beautifully.

Why You’ll Love This Recipe:

• Classic Caramel Flavor: Made the traditional way—no shortcuts.

• Perfectly Spreadable Texture: Smooth and luscious when cooled slightly.

• Ideal for Layer Cakes: Stiff enough to sit beautifully between layers.

• Crowd-Pleaser: Turns any homemade cake into a showstopper

Ingredients Breakdown

Caramel Base:

• 3 cups white granulated sugar – Sweetens the icing and forms the bulk of the caramel base.

• 1 1/3 cups whole milk – Adds creaminess and helps dissolve the sugar for a smooth texture.

Caramelization:

• 5 tablespoons white granulated sugar (separate from the base) – Caramelized in a skillet to deepen the flavor and color of the icing.

Finish:

• 1 1/2 sticks cold butter – Beaten in at the end to create a silky, spreadable consistency and rich taste.

Tips and Tricks:

• Don’t Skip the Caramel Step: Browning the 5 tbsp of sugar separately gives this icing its authentic caramel flavor.

• Use a Candy Thermometer: For precision, aim for 235°F–240°F.

• Add Milk If Too Thick: If the icing sets too quickly or becomes stiff, stir in 1 tablespoon of milk at a time until smooth.

• Frost While Warm: For best results, spread the icing while it’s still warm but not hot.

Variations and Customizations:

• Salted Caramel Icing: Stir in ½ tsp of sea salt or flaky salt at the end.

• Vanilla Infused: Add 1 tsp of vanilla extract after removing from heat for extra depth.

• Darker Caramel: Let the caramelized sugar turn amber before combining for a deeper flavor.

Pairing Suggestions:

• Best Cakes for This Icing:

  • Southern caramel layer cake

  • Banana cake

  • Spice cake

  • Pound cake

  • Yellow cake

• Beverage Pairings:

  • Hot coffee or espresso

  • Spiced chai latte

  • Bourbon or Irish cream cocktails

Storage Instructions:

• Room Temperature: Store leftover icing in an airtight container for up to 2 days. Rewarm gently to reuse.

• Refrigerator: Lasts up to 1 week when sealed. Microwave in short bursts to soften.

• Freezing Not Recommended: Texture may change due to dairy separation.

Popular Questions:

Can I double this recipe for a 3-layer cake?

Yes, simply double all ingredients and use a larger saucepan to prevent boiling over.

What if I don’t have a candy thermometer?

Use the cold water method—drop a spoonful into cold water and see if it forms a soft ball.

Why do I need to use cold butter?

Cold butter helps cool the icing quickly while making it thick and glossy.

Old-Fashioned Caramel Icing

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• Author: easysweetmeal
• Total Time: 30 minutes

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Description

A Southern classic! Rich, buttery, and fudge-like, with deep caramelized sugar flavor. Perfect for cakes—sets glossy and melts in your mouth

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Ingredients

Scale 1x2x3x

• 3 cups white granulated sugar

• 1⅓ cups whole milk

• 1½ sticks (12 tbsp) cold unsalted butter, cut into pieces

• 5 tablespoons white granulated sugar (for caramelizing separately)

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Instructions

Step 1: Heat the Base Mixture

• In a large heavy-bottomed saucepan, combine 3 cups of granulated sugar with 1⅓ cups of whole milk.

• Heat over medium heat, stirring constantly until the sugar fully dissolves.

Step 2: Make the Caramel

• In a small cast-iron skillet or non-stick pan, add the remaining 5 tablespoons of sugar.

• Cook over medium-high heat, stirring frequently until the sugar melts and turns a deep golden brown—be careful not to burn it.

• Once caramelized, immediately pour the hot sugar into the milk mixture, stirring quickly to combine (it may bubble—this is normal).

Step 3: Cook the Icing

• Continue cooking the combined mixture over medium heat, stirring often to prevent scorching.

• Cook until it reaches the soft ball stage (235°F–240°F), which takes about 15 minutes.

• Alternatively, test by dropping a small amount into cold water—it should form a soft, pliable ball.

Step 4: Beat in the Butter

• Remove the saucepan from heat.

• Add cold butter pieces and beat with an electric mixer until the mixture thickens and cools slightly.

• The icing should be thick but spreadable—ideal for frosting cakes.

Notes

• Make sure your cake is completely cooled before frosting—warm cake will cause the icing to melt or slide.

• This icing sets quickly once cooled, so work fast when spreading.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

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