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:
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Classic Caramel Flavor: Made the traditional way—no shortcuts.
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Perfectly Spreadable Texture: Smooth and luscious when cooled slightly.
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Ideal for Layer Cakes: Stiff enough to sit beautifully between layers.
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Crowd-Pleaser: Turns any homemade cake into a showstopper
Ingredients Breakdown
Caramel Base:
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3 cups white granulated sugar – Sweetens the icing and forms the bulk of the caramel base.
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1 1/3 cups whole milk – Adds creaminess and helps dissolve the sugar for a smooth texture.
Caramelization:
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5 tablespoons white granulated sugar (separate from the base) – Caramelized in a skillet to deepen the flavor and color of the icing.
Finish:
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1 1/2 sticks cold butter – Beaten in at the end to create a silky, spreadable consistency and rich taste.
Tips and Tricks:
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Don’t Skip the Caramel Step: Browning the 5 tbsp of sugar separately gives this icing its authentic caramel flavor.
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Use a Candy Thermometer: For precision, aim for 235°F–240°F.
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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.
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Frost While Warm: For best results, spread the icing while it’s still warm but not hot.
Variations and Customizations:
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Salted Caramel Icing: Stir in ½ tsp of sea salt or flaky salt at the end.
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Vanilla Infused: Add 1 tsp of vanilla extract after removing from heat for extra depth.
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Darker Caramel: Let the caramelized sugar turn amber before combining for a deeper flavor.
Pairing Suggestions:
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Best Cakes for This Icing:
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Southern caramel layer cake
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Banana cake
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Spice cake
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Pound cake
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Yellow cake
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Beverage Pairings:
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Hot coffee or espresso
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Spiced chai latte
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Bourbon or Irish cream cocktails
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Storage Instructions:
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Room Temperature: Store leftover icing in an airtight container for up to 2 days. Rewarm gently to reuse.
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Refrigerator: Lasts up to 1 week when sealed. Microwave in short bursts to soften.
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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.